Best Cranberry Pie with Lattice Top Recipe

If you’re on the hunt for a truly festive dessert that steals the show every single time, let me share my Best Cranberry Pie with Lattice Top Recipe with you. I absolutely love this pie because it balances tart cranberries with warm spices, then crowns it all with a beautifully woven lattice crust. When I first tried making this, I was amazed at how that golden lattice top not only adds charm but also makes slicing the pie way easier. Stick with me, and I’ll walk you through every step to make sure your pie turns out as amazing as it tastes!

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Ingredients You’ll Need

These ingredients come together to create a filling that’s bursting with flavor, while the spices add warmth and complexity. Plus, the lattice crust is really about simple good pie dough and a little patience.

• Pie crust (unbaked): You can go for homemade or a quality store-bought crust—both work beautifully here.
• Fresh cranberries: They bring that signature tartness; freezing and thawing them works just fine too!
• White sugar: Balances the tart cranberries; make sure to measure accurately for best results.
• Orange juice: Freshly squeezed adds a bright citrus note that complements the berries perfectly.
• Orange zest: Don’t skip it! The zest adds fresh, aromatic oils that elevate the filling.
• Cornstarch and all-purpose flour: These thicken up the filling so it sets nicely once cooled.
• Ground ginger, cinnamon, cardamom: Spices that give the pie its cozy, warm character.
• Salt: A pinch to balance all those flavors.
• Vanilla extract: Adds depth and rounds everything out.
• Egg and water (for egg wash): This gives your lattice crust a gorgeous golden sheen.
• White or coarse sugar (for sprinkling): Gives a delightful crunch and sparkle on top.

Variations

I’m all about making recipes your own, so feel free to tweak this Best Cranberry Pie with Lattice Top Recipe however you like. I’ve tried a few tasty twists that you might want to test out!

• Add Nuts: I love sprinkling toasted pecans or walnuts into the filling for an extra crunch and nutty depth—it’s a family favorite.
• Make it Vegan: Swap the egg wash for a coconut milk glaze and use a vegan pie crust to enjoy this pie with plant-based ingredients.
• Mix the Berries: Try blending in fresh or frozen raspberries or blackberries for a more complex berry flavor that’s still vibrant and fresh.
• Spice it Up: Feel free to experiment with adding a pinch of cloves or nutmeg to warm up the filling a bit more during cooler months.

How to Make Best Cranberry Pie with Lattice Top Recipe

Step 1: Prepare the Cranberry Pie Filling

Start by pulsing the cranberries in a food processor until they’re coarsely chopped—this helps release their juices without turning them into mush. Then, mix everything else in a bowl: sugar, orange juice, zest, cornstarch, flour, and the warming spices. Patience is key here; let the mixture sit for a whole hour. Trust me, this resting period lets the sugars draw out all that juicy tartness, so when you cook it, the filling thickens up just right and tastes amazing.

Step 2: Cook the Filling to Jam Consistency

After your filling has sat and macerated, give it another good stir and move it to a skillet over medium heat. Keep stirring frequently and look for those first gentle bubbles—then keep it cooking for about 5 minutes until it thickens like a loose jam. Stir in the vanilla last to keep its freshness. Allow this to cool completely before you fill your pie crust—this step prevents a soggy bottom and gives the filling time to set.

Step 3: Roll Out and Prepare Your Pie Crust

If you’re using homemade dough, roll each piece out to about 12 inches in diameter—it gives you plenty of overhang to work with. I always chill my crust before filling to keep it flaky and easy to handle. Place one crust in your pie dish, gently pressing it into the edges. Leave a generous overhang, because you’ll fold this over after adding the lattice on top—it’s all about sealing in those juices.

Step 4: Create Your Beautiful Lattice Top

Cut the second crust into 10–12 strips about 1.5 inches thick. Feel free to get creative here—I’ve braided my strips before, and it took the pie to the next level visually! Lay two strips crossing in the center of the pie, then weave additional strips by lifting the “under” strip alternately, like a classic basket weave. Trim the ends and fold over to seal with the bottom crust. Crimp the edges with your fingers for that homemade charm. The lattice isn’t just pretty; it helps steam escape while baking and shows off your gorgeous filling.

Step 5: Brush, Sprinkle, and Bake

Brush the lattice with your egg wash made from one egg and a teaspoon of water, then sprinkle with white or coarse sugar for that sparkle and crunch. Pop your pie on a baking sheet—this catches drips and makes it easier to handle. Bake at 425°F for 10 minutes, then lower to 375°F and bake another 35–45 minutes until the crust is a deep golden brown. Keep an eye on those edges—if they brown too fast, cover them with foil or a pie shield to avoid burning.

Once out of the oven, let the pie cool for at least an hour; this helps the filling to set so you get clean slices. Serve warm with a scoop of vanilla ice cream for a little extra magic.

How to Serve Best Cranberry Pie with Lattice Top Recipe

Garnishes

I like to keep garnishes simple so the pie shines, but a few sprigs of fresh mint or a light dusting of powdered sugar after baking adds a lovely touch. Sometimes I even toss some extra orange zest on top right before serving to keep that fresh citrusy aroma alive.

Side Dishes

This pie is a star all by itself, but I often serve it with a dollop of whipped cream or vanilla ice cream to mellow the tartness. For more festive meals, pairing it with roasted turkey or glazed ham makes for a memorable holiday spread.

Creative Ways to Present

For special occasions, I’ve tried mini versions of this pie in ramekins—they bake quicker and look adorable. Also, weaving braided lattice strips adds an artisan flair guests always admire. You could add edible gold leaf or silver dragees on the crust for a glam holiday vibe, too!

Make Ahead and Storage

Storing Leftovers

After your pie cools completely, wrap it tightly in plastic wrap or aluminum foil and pop it in the fridge. I’ve kept leftovers fresh for 3-4 days this way without the crust getting soggy or the filling losing flavor.

Freezing

Have more pie than you can eat in a few days? Freeze it! I freeze fully baked slices wrapped individually in plastic and foil. When ready, thaw overnight in the fridge or on the counter—your filling stays delicious and the crust reheats well.

Reheating

For a quick warm-up, I microwave a slice for 30 seconds, perfect for immediate cravings. If reheating the whole pie, cover the edges with foil and bake at 350°F until the filling bubbles gently in the center—usually about 20 minutes. It tastes almost like fresh-baked this way!

FAQs

Final Thoughts

Making the Best Cranberry Pie with Lattice Top Recipe became one of my favorite kitchen traditions after I saw how my family lights up when I bring it out. It’s that perfect mix of tart, sweet, and warmly spiced that feels like wrapping up autumn in a slice of pie. I’m confident you’ll love it as much as we do, so don’t hesitate to try your hand at this recipe and impress your friends and family with a dessert that’s as beautiful as it is delicious.

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