Description
A classic Cranberry Pie featuring a buttery, flaky crust filled with a vibrant, juicy cranberry mixture enhanced by the bright flavors of orange juice and zest, warm cinnamon, and ginger. Perfect for holiday gatherings or anytime you crave a tart and sweet dessert.
Ingredients
Scale
Filling
- 10 cups (1000 grams) fresh or frozen cranberries
- 2-1/2 cups (500 grams) granulated sugar
- Zest from one large orange (about 2 teaspoons)
- 1/2 teaspoon kosher salt
- 1-1/4 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 3 tablespoons (35 grams) cornstarch
- 1/2 cup orange juice
- 1 double pie crust (homemade or store-bought) for top and bottom
Instructions
- Prepare the Filling: In a large mixing bowl, combine the cranberries, granulated sugar, orange zest, kosher salt, ground cinnamon, ground ginger, and cornstarch. Pour in the orange juice and gently stir until all ingredients are evenly mixed and the cranberries are well coated.
- Prepare the Pie Crust: Roll out one portion of the pie crust and fit it into a 9-inch pie dish, trimming any excess edges. Pour the cranberry filling into the crust evenly.
- Top the Pie: Roll out the second portion of the crust. You can place it as a full top crust, making a few slits to allow steam to escape, or cut into strips to create a lattice pattern over the filling. Carefully place it over the cranberry mixture and seal the edges by pressing with your fingers or a fork.
- Bake the Pie: Preheat your oven to 375°F (190°C). Place the pie on the middle rack and bake for about 60 minutes or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil to prevent burning.
- Cool the Pie: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This cooling time allows the filling to set properly for clean slices.
- Serve: Slice and serve at room temperature or chilled, optionally with whipped cream or vanilla ice cream for an extra indulgent treat.
Notes
- If you love cranberries, then you’ll love this Cranberry Pie—a perfect balance of tart and sweet flavors.
- Using fresh or frozen cranberries works equally well; no need to thaw frozen cranberries before use.
- Allowing the pie to cool completely is important so the filling sets and slices neatly.
- A lattice top crust adds a beautiful presentation but is optional.
- Cover the crust edges with foil halfway through baking to prevent overbrowning.
Nutrition
- Serving Size: 1 slice (1/12 of pie)
- Calories: 179
- Sugar: 38 g
- Sodium: 99 mg
- Fat: 0.2 g
- Saturated Fat: 0.01 g
- Unsaturated Fat: 0.12 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 0.5 g
- Cholesterol: 0 mg
