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An overhead view of a cranberry pie in a backing dish with a few slices cut out and removed. A bowl of cranberries off to the side.
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Cranberry Pie Recipe

This easy Cranberry Pie is a delicious addition to holiday dessert tables. The sweet-tart flavor and colorful red hue are perfect for celebrating special occasions!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Cool Time 4 hours
Total Time 5 hours 20 minutes
Servings 10 servings
Calories 346kcal
Author John Kanell

Equipment

  • 9-inch deep dish pie plate
  • Rolling Pin

Ingredients

  • 1 double pie crust
  • 6 cups fresh cranberries (or frozen, thawed), divided (1½ pounds, 675g)
  • 1¾ cups granulated sugar (350g)
  • 6 tablespoons cornstarch (42g)
  • 1 teaspoon orange zest
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 1 large egg

Instructions

  • Preheat the oven to 425°F. Let the pieces of pie crust soften on the counter ​​so that you can roll them easily.
  • In the bowl of a food processor, combine 5 cups of cranberries (562g), sugar, cornstarch, orange zest, cinnamon, ginger, vanilla, and salt. Process for about 10 seconds to break apart the cranberries. Transfer the mixture to a large bowl and fold in the remaining 1 cup of cranberries. Set aside.
  • On a lightly floured surface, roll 1 disk of pie dough into a 13-inch circle about ⅛-inch thick. Press the circle into a 9-inch deep-dish pie plate. Trim any excess dough to leave a 1-inch overhang over the edge of the pie plate. Refrigerate the bottom crust while you roll out the top crust.
  • Roll the other disk into a 12-inch circle. Cut the dough into 3/4-inch-wide strips. (There should be about 14 strips.)
  • Scoop the cranberry mixture into the bottom pie crust and smooth it into an even layer.
  • Create a lattice pattern with the pie crust strips over the cranberries. Trim the lattice strips to have a ½-inch overhang (slightly shorter than the bottom crust). Fold the bottom crust over the lattice strips and gently press down to create a flat edge. Crimp the edges with your fingers if you like.
  • In a small bowl, beat the egg with 1 tablespoon of water. Brush just the crust with the egg wash, being careful not to brush the filling, and place the pie on a rimmed baking sheet. Cover the edges of the pie with a pie shield or aluminum foil. (It will brown faster than the lattice topping.)
  • Bake for 20 minutes, then reduce the oven temperature to 375°F and bake for 40 to 50 minutes or until the top is golden brown and the filling is bubbling at the edges and in the center.
  • Let the pie cool completely, about 4 hours, before slicing.

Notes

  • Swap the top crust for streusel. If desired, replace the lattice top crust with a crumbly streusel topping. For added texture, mix in up to ⅓ cup of chopped nuts or rolled oats into the streusel.
  • Use a pie shield. Cover the edges of the pie with a pie shield or tented aluminum foil to prevent it from over-browning in the oven.
  • Cool before serving. Allow the pie to cool completely to room temperature for at least 4 hours before cutting. This helps the filling firm up, making it easier to slice.

Nutrition

Calories: 346kcal | Carbohydrates: 63g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 19mg | Sodium: 206mg | Potassium: 93mg | Fiber: 3g | Sugar: 38g | Vitamin A: 65IU | Vitamin C: 9mg | Calcium: 17mg | Iron: 1mg