Description
This classic Cranberry Pie recipe features a tangy and sweet fresh cranberry filling infused with warm spices and orange zest, all encased in a flaky homemade or store-bought pie crust with a beautiful woven lattice top. Perfectly baked to golden perfection, this pie offers a delightful balance of tartness and sweetness, making it a delicious dessert for holiday dinners or any cozy occasion.
Ingredients
Scale
Pie Dough
- 2 unbaked 9-inch pie crusts, homemade or store-bought
Filling
- 24 ounces (680 grams) fresh cranberries (thawed frozen cranberries can also be used)
- 2 ½ cups (500 grams) white sugar
- ⅓ cup (80 grams) orange juice, freshly squeezed
- Zest of 1 large orange
- ¼ cup (30 grams) cornstarch
- ¼ cup (30 grams) all purpose flour
- ¾ teaspoon ground ginger
- ¼ teaspoon cinnamon
- ⅛ teaspoon cardamom
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Egg Wash and Topping
- 1 large egg + 1 teaspoon water (for egg wash)
- 1-2 tablespoons white or coarse sugar (for sprinkling on top)
Instructions
- Prepare the cranberry filling: Add the fresh cranberries to a food processor and pulse until they are coarsely chopped. Transfer the chopped cranberries to a mixing bowl and combine with sugar, fresh orange juice, orange zest, cornstarch, all-purpose flour, ground ginger, cinnamon, cardamom, and salt. Stir well, then allow the mixture to sit for 1 hour so the cranberry juices release.
- Cook the filling: After the resting period, stir the cranberry mixture again and transfer it to a large skillet. Place the skillet over medium heat and bring the filling to a gentle bubble. Cook while stirring frequently for 5 minutes until the mixture thickens and resembles a loose jam. Remove from heat and stir in the vanilla extract. Transfer the filling to a bowl, cover, and let it cool to room temperature or cooler.
- Prepare the pie crust: Preheat your oven to 425°F (220°C). If using homemade pie dough, roll out both crusts to about 12 inches in diameter. Carefully place one rolled crust into a 9-inch pie dish, pressing it into the bottom and sides, leaving some dough hanging over the edges.
- Create the lattice top: Roll out the second dough and cut it into ten to twelve 1.5-inch thick strips. You can also braid thinner strips for a decorative pattern. Pour the cooled cranberry filling evenly into the pie crust. Begin constructing the lattice by placing two long strips in a cross shape in the center of the pie, with the horizontal strip over the vertical. Add two more strips on either side of the vertical, over the horizontal strip. To weave the lattice, lift the strips alternating between the top and bottom positions as you add each strip until the entire pie is covered in a woven lattice pattern.
- Finish and seal the crust: Trim any excess dough from the lattice strips and fold the bottom crust overhang along with the lattice edges, pressing together to seal. Use your fingers to crimp or flute the crust edges for a decorative finish. Brush the lattice top and edges with the egg wash (egg mixed with water) and sprinkle with white or coarse sugar for added sparkle and texture.
- Bake the pie: Place the pie on a baking sheet and bake in the preheated oven at 425°F for 10 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for an additional 35 to 45 minutes, or until the crust is golden brown. If the edges brown too quickly, cover them with aluminum foil or pie shields to prevent burning.
- Cool and serve: Remove the pie from the oven and allow it to cool for at least 1 hour so the filling sets properly. Serve warm for the best flavor, optionally with a scoop of vanilla ice cream for an irresistible treat.
Notes
- How to store: Allow the pie to cool to room temperature completely before wrapping it tightly in foil or plastic wrap. Store in the refrigerator for 3 to 4 days.
- How to reheat: Warm individual slices in the microwave for 30 seconds to 1 minute and serve with vanilla ice cream. For reheating the entire pie, place it in the oven at 350°F (175°C) until the filling is heated through in the center.
- If the edges of the pie crust are browning too fast during baking, use aluminum foil or a pie crust shield to protect them.
- Feel free to braid thinner lattice strips for an elegant pie top design.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350
- Sugar: 40g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg
