This cranberry pie is a delightful mix of tart and sweet, with juicy cranberries nestled in a buttery pie crust. It’s perfect for holiday gatherings or just a cozy night in.
I love how the vibrant color of the cranberries brightens up the table. Plus, it’s so easy to whip up—you’ll impress everyone without breaking a sweat! 😄
Key Ingredients & Substitutions
Cranberries: Fresh cranberries are key for tartness. If they’re out of season, you can use frozen cranberries. Just don’t thaw them before cooking; use them straight from the freezer for best results.
Sugars: A mix of granulated and brown sugar creates depth of flavor. If you prefer less sweetness, you can reduce the sugar by 1/4 cup. Make sure to adjust other ingredients if you’re trying to reduce added sugars.
Cornstarch: It helps thicken the filling. You can replace it with arrowroot powder or tapioca flour if you prefer gluten-free options.
Pie Crust: Store-bought crusts make life easier, but a homemade crust adds a personal touch! If you want to go gluten-free, there are many alternatives available in stores or you can make your own using gluten-free flour blends.
How Do I Create a Lattice Top Without It Falling Apart?
The lattice top is a charming finish to your cranberry pie. Here’s how to make it easier:
- Roll out the second pie crust and chill it in the fridge for a few minutes to make it easier to handle.
- Cut the dough into even strips (1/2 to 3/4 inch wide). Keep your strips even for a uniform look.
- Start at the center: Lay half of the strips horizontally over the filling, leaving gaps. Fold back every other strip and place a vertical strip. Unfold the others to go over the new strip. Repeat until the pie is covered.
- Trim the edges and crimp to seal. Chill the pie for 15 minutes before baking to prevent the crust from shrinking.
With these tips, your cranberry pie is sure to wow your friends and family! Enjoy!
Cranberry Pie Recipe
Ingredients You’ll Need:
- 2 cups fresh cranberries
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 cup water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, cut into small pieces
- 1 package refrigerated pie crusts (or homemade pie crust for top and bottom)
- 1 egg (for egg wash)
- 1 tablespoon sugar (for sprinkling on top)
How Much Time Will You Need?
This cranberry pie will take around 20 minutes to prepare and about 55 minutes to bake, plus cooling time. So, it’s helpful to set aside about 2 hours in total to make and enjoy this delicious dessert!
Step-by-Step Instructions:
1. Prepare the Filling:
In a medium saucepan, mix together the granulated sugar, brown sugar, cornstarch, ground cinnamon, and salt. Pour in the water and lemon juice, then cook over medium heat, stirring constantly. Keep stirring until the mixture begins to thicken and bubble—this usually takes about 5 minutes.
2. Add Cranberries:
Next, stir in the fresh cranberries and continue to cook for another 5 to 7 minutes. You will notice that some cranberries will burst open, and the filling will thicken more. When it’s done, remove the saucepan from heat and mix in the vanilla extract. Let it cool down to room temperature while you prepare the crust.
3. Prepare the Crust:
Preheat your oven to 425°F (220°C). Roll out one pie crust and fit it snugly into a 9-inch pie plate. Make sure to trim any excess dough that hangs over the edges. Carefully pour the cooled cranberry filling into the pie crust. Dot the top of the filling with small pieces of unsalted butter.
4. Add the Lattice Top:
Now, roll out the second pie crust. Use a sharp knife to cut it into strips that are about 1/2 to 3/4 inch wide. Arrange the strips in a lattice pattern over the filling by laying half the strips horizontally and weaving the other half vertically. Once done, trim and crimp the edges to seal the pie.
5. Apply Egg Wash and Sugar:
Beat the egg with 1 tablespoon of water to create an egg wash, and then gently brush it over the lattice crust to give it a lovely golden color as it bakes. Finish by sprinkling some sugar over the top for added sweetness and shine!
6. Bake:
Place your pie on a baking sheet to catch any drips that may occur as it bakes. Bake in the preheated oven at 425°F (220°C) for 15 minutes. After that, reduce the temperature to 350°F (175°C) and continue baking for another 35 to 40 minutes, or until the crust is beautifully golden brown and the filling is bubbling.
7. Cool and Serve:
Once baked, take the pie out of the oven and allow it to cool completely on a wire rack. This ensures the filling sets properly, making it easier to slice. Once cooled, serve your delicious cranberry pie plain or with a scoop of vanilla ice cream or fluffy whipped cream!
Enjoy your scrumptious cranberry pie, and share it with friends and family for a delightful dessert experience!
Can I Use Frozen Cranberries Instead of Fresh?
Yes, you can! Just use them straight from the freezer without thawing. This way, they maintain their shape and tartness in the pie.
How Can I Make the Pie Less Sweet?
You can reduce the granulated sugar by 1/4 cup or substitute with a sugar alternative like Stevia or monk fruit. Just remember to adjust according to your taste preference.
How Do I Store Leftovers?
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. You can also cover it with plastic wrap. To enjoy later, simply let it come to room temperature or warm it slightly in the oven.
Can I Make This Pie Ahead of Time?
Absolutely! You can prepare the pie a day in advance and store it in the refrigerator. Just make sure to let it cool completely before covering it. When you’re ready to serve, you can reheat it in the oven for a few minutes to restore its freshness.
