Vibrant Tangy-Sweet Cranberry Pie (Printable Version)
Golden crust filled with tangy-sweet fresh cranberries, ideal for festive or cozy moments.
# What You'll Need:
→ Pie Crust
01 - 1 unbaked 9-inch pie crust (homemade or store-bought)
→ Cranberry Filling
02 - 3 cups fresh or frozen cranberries
03 - 1 cup granulated sugar
04 - 1/4 cup light brown sugar
05 - 2 tablespoons cornstarch
06 - 1/4 teaspoon ground cinnamon
07 - 1/8 teaspoon ground nutmeg
08 - 1/4 teaspoon salt
09 - 1 teaspoon vanilla extract
10 - 1 tablespoon orange zest
11 - 2 tablespoons fresh orange juice
12 - 2 tablespoons unsalted butter, cut into small pieces
→ Optional Topping
13 - 1 egg, beaten (for egg wash)
14 - 1 tablespoon coarse sugar (for sprinkling)
# Directions:
01 - Set the oven temperature to 400°F.
02 - Roll out the pie crust and fit it into a 9-inch pie pan. Trim and crimp edges as desired.
03 - Combine cranberries, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, orange zest, and orange juice in a large bowl. Toss to coat evenly.
04 - Pour the cranberry mixture into the pie crust and dot with pieces of butter.
05 - If using a top crust, add lattice or full crust. For full crust, cut slits to vent steam.
06 - Brush beaten egg over the top crust and sprinkle with coarse sugar if desired.
07 - Bake pie at 400°F for 20 minutes.
08 - Reduce oven temperature to 350°F and bake for an additional 30 minutes until crust is golden and filling is bubbly.
09 - Cool on a wire rack for at least 2 hours to allow filling to set before slicing.
# Expert Advice:
01 -
- The tartness of fresh cranberries gets balanced by brown sugar and warm spices in a way that feels less like dessert and more like a flavor revelation.
- Your kitchen will smell absolutely incredible while it bakes, and everyone will ask what you're making before they even walk in the door.
- It's impressive enough to bring to any gathering but honest enough to make just for an ordinary Tuesday when you want something beautiful.
02 -
- Frozen cranberries work just as well as fresh, so don't stress if you can't find them fresh—just don't thaw them before using, or they'll release too much liquid too quickly.
- The cornstarch is absolutely essential; I made this once thinking I could skip it, and the filling never set, teaching me that sometimes the small technical steps are what stand between triumph and disappointment.
03 -
- If your crust edges are browning too quickly, cover just those edges loosely with foil during the last 15 minutes of baking—the crust will finish at the same time as the filling.
- Don't skip the cooling time, no matter how impatient you are; the difference between runny and properly set is those two hours on the rack.