This cranberry pie brings a burst of fruity flavor with its sweet and tart filling, all nestled in a flaky crust. Perfect for any celebration or just because!
If you’ve never had a slice, get ready for a fruity surprise! I love serving it warm with a scoop of vanilla ice cream. Trust me, it’s a great treat for the taste buds! 😋
Ingredients & Substitutions
Cranberries: Fresh cranberries give the best flavor, but frozen cranberries work too. Just make sure to thaw them first. If you’re looking for a different flavor, try substituting with cherries or blueberries!
Sugar: The amount of sugar can be adjusted based on your taste. For a healthier option, try using honey or maple syrup instead, but be mindful of the liquid ratio in the recipe.
Cornstarch: This is key for thickening the filling. If you don’t have cornstarch, you can use all-purpose flour, but the filling may be less glossy.
Pie Crust: Store-bought crust saves time, but if you’re up for it, try making your own with flour, butter, and a pinch of salt. It makes a big difference in flavor.
Cinnamon: This is optional but adds warmth. Try nutmeg or ginger for a different spice kick!
How Do I Make Sure My Pie Filling Is Perfectly Thick?
Getting your filling just right can be tricky, but it’s all about the cooking process! After you mix your ingredients, cooking it on medium heat while stirring constantly helps activate the cornstarch, thickening the filling nicely.
- Cook until the mixture is clear and thickens about 4-5 minutes.
- When adding cranberries, cook for 2-3 more minutes until they start to pop. This step releases their juices and enhances the flavor!
- Let the filling cool slightly before pouring into the crust, which helps it set as it cools.
How to Make Cranberry Pie
Ingredients You’ll Need:
- Filling:
- 1 package (14 oz) fresh or frozen cranberries (about 4 cups)
- 1 1/4 cups granulated sugar
- 1/3 cup water
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1 tablespoon lemon juice
- Crust:
- 1 package refrigerated pie crusts (or homemade pie crust for top and bottom)
- Finishing Touches:
- 1 tablespoon butter, cut into small pieces
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
- Granulated sugar for sprinkling on top
How Much Time Will You Need?
This delicious cranberry pie will take about 15 minutes to prepare and around 50 minutes to bake. Don’t forget to let it cool for at least 2 hours before you slice it! In total, you’re looking at about 3 hours before you can enjoy your yummy treat, but it’s definitely worth the wait!
Step-by-Step Instructions:
1. Prepare the Filling:
Start by preheating your oven to 375°F (190°C). In a medium saucepan, mix together the sugar, water, cornstarch, salt, and cinnamon (if you’re using it). Stir well to ensure the cornstarch is fully blended in!
2. Cook the Berry Mixture:
Now, place the saucepan over medium heat. Keep stirring until the mixture thickens and turns clear, which you’ll notice happens in about 4-5 minutes. Add the cranberries and lemon juice, and cook for another 2-3 minutes until the cranberries begin to pop and soften. Once done, remove from heat and let it cool slightly.
3. Assemble the Pie:
Roll out one of the pie crusts and fit it into a 9-inch pie pan. Don’t worry about making it perfect—just do your best! Pour the cooled cranberry filling into the crust and dot it with small pieces of butter for extra richness.
4. Create the Lattice Top:
Now, roll out the second pie crust and cut it into strips. Arrange these strips over the filling in a crisscross pattern to create a lovely lattice. Seal and crimp the edges so everything stays together nicely!
5. Bake the Pie:
Beat the egg with 1 tablespoon of water to create an egg wash. Brush the lattice and edges lightly with this mixture, then sprinkle some granulated sugar on top for a sparkle. Place the pie in the middle of the oven and bake for 45-50 minutes until the crust is golden and the filling is bubbling happily.
6. Cool and Serve:
Once baked, remove the pie from the oven. Let it cool for at least 2 hours—this helps the filling set properly, making for cleaner slices. Serve it warm or at room temperature, and for a special treat, add a scoop of whipped cream or vanilla ice cream on top. Enjoy every delicious bite!
Can I Use Frozen Cranberries Instead of Fresh?
Absolutely! Frozen cranberries work just fine in this recipe. Just be sure to thaw them before use, as it helps with cooking and flavor release.
How Do I Prevent My Pie Crust from Getting Soggy?
To prevent a soggy crust, consider pre-baking the bottom crust for about 10 minutes before adding the filling. You can also sprinkle a bit of cornstarch or flour on the crust before pouring the filling to serve as a barrier.
What Should I Do if My Filling Is Too Runny?
If your filling turns out too runny, you can thicken it by returning it to the saucepan and simmering it with an additional tablespoon of cornstarch mixed with a little water. Stir continuously until it thickens!
Can I Make This Pie Ahead of Time?
Yes! You can prepare the pie a day in advance and refrigerate it. Just be sure to cover it well. For best results, bake it the day you plan to serve it, but if you have leftovers, they’ll keep well in the fridge for 3 days!
