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Cranberry Pie Recipe

Cranberry Pie Recipe

Cranberry pie is a beautifully balanced dessert that combines the tartness of fresh cranberries with a hint of sweetness, all encased in a flaky, buttery crust. This pie is perfect for the holiday season or whenever you crave something a little tangy. Here's how to make this vibrant and flavorful dish.


Cranberry Pie Recipe


Ingredients Overview

  • 1 Quart of Cranberries: Cranberries are the star of this pie, providing a tart and tangy flavor. Fresh cranberries are ideal, but if they're out of season, frozen cranberries can be used as well.

  • 2 Cupfuls of Sugar: The sugar helps to balance the tartness of the cranberries. If you prefer your pie less sweet, you can slightly reduce the amount of sugar, but be mindful that cranberries are quite sour on their own.

  • 2 1/2 Cupfuls of Water: Water is used to cook the cranberries, helping to soften them and release their juices, which will form the base of the filling.

  • Pie Crust: You'll need a pie crust to line the plate and make the lattice top. A homemade crust adds a special touch, but store-bought crust works well if you're short on time.

Step-by-Step Instructions

Step 1: Prepare the Cranberries

Start by rinsing the cranberries thoroughly under cold water to remove any debris. Place them in a medium-sized pot, add the 2 1/2 cups of water, and set the pot on the stove over medium heat. Let the cranberries cook until they burst and become tender, which usually takes about 10-12 minutes. Stir occasionally to ensure even cooking.

Step 2: Make the Cranberry Filling

Once the cranberries have softened, remove the pot from heat and use a colander or fine mesh sieve to strain the mixture. The goal is to press the cranberry pulp through the sieve, leaving the skins behind, resulting in a smooth, thick cranberry puree. This step ensures that the filling is free of any gritty texture from the skins.

Step 3: Add Sugar and Cook

Return the strained cranberry puree to the pot. Stir in two scant cupfuls of sugar (this means just slightly less than two full cups) to achieve the perfect balance of sweetness. Bring the mixture back to a boil and allow it to simmer for about 15 minutes, stirring occasionally. This will help thicken the filling and allow the flavors to meld together.

Step 4: Cool the Filling

After the filling has thickened, remove the pot from the stove and let it cool. The cooling process helps the filling set slightly, making it easier to handle when transferring it to the pie crust.

Step 5: Prepare the Pie Crust

While the cranberry filling is cooling, prepare your pie crust. Roll out the dough and line a deep pie plate with it, making sure the crust is evenly spread and pressed against the edges of the plate. You can use a store-bought pie crust or make your own from scratch, using butter or shortening for a flaky, tender texture.

Step 6: Assemble the Pie

Once the cranberry filling has cooled, pour it into the prepared pie crust, spreading it out evenly. For a decorative touch, roll out a second piece of dough and cut it into narrow strips. Lay these strips in a lattice pattern across the top of the pie, starting from the center and working outward to the edges.

Step 7: Bake the Pie

Preheat your oven to 400°F (200°C). Place the pie in the hot oven and bake for about 20-25 minutes, or until the crust is golden brown and the filling is bubbling gently. The high temperature helps to crisp up the crust while allowing the filling to finish cooking.

Step 8: Cool and Serve

Once the pie is baked, remove it from the oven and allow it to cool completely before slicing. Cranberry pie is best served slightly warm or at room temperature, allowing the flavors to fully develop.

Approximate Calorie Count

A slice of cranberry pie, depending on the size of the slice, contains around 350-400 calories. The sugar, butter in the crust, and cranberries contribute to the caloric content, with most of the calories coming from the crust and sugar used in the filling.

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