cranberry pie recipe

This simple cranberry pie will make an excellent addition to your Thanksgiving table! This recipe calls for fresh cranberries but frozen can also be used.&nbsp;

Cranberry Pie

(195 g) all-purpose flour

sugar

salt

shortening,

butter,

water

cranberries

(400 g) granulated sugar

(80 ml) fresh orange juice

(32 g) cornstarch

all-purpose flour

ginger

orange zest

vanilla extract

Add the flour, sugar, salt, shortening, and butter...

Add the flour, sugar, salt, shortening, and butter to the bowl of a food processor. Pulse until the mixture resembles wet sand.

Slowly drizzle in the ice water, one tablespoon...

Slowly drizzle in the ice water, one tablespoon at a time, and pulse until the dough begins to hold together. You may not need all of the ice water.

Shape the dough into a ball and flatten...

Shape the dough into a ball and flatten it into a disc. Wrap the disc with plastic wrap and refrigerate for at least 1 hour or up to 2 days.

On a lightly floured surface, roll the disc...

On a lightly floured surface, roll the disc of dough into a 12-inch circle. Press it into a 9-inch pie pan without stretching it. Trim the edge so there's a 1-inch overhang. Fold the excess dough under so it sits upon the rim of the pan and flute as desired. Refrigerate the dough for 30 minutes.

Add the cranberries to a food processor and...

Add the cranberries to a food processor and pulse until finely chopped.

Combine the chopped cranberries and sugar in a...

Combine the chopped cranberries and sugar in a large bowl. Let sit for 1 hour.

Adjust the oven rack to the lower third...

Adjust the oven rack to the lower third position and heat to 450°F.

Add the orange juice, cornstarch, flour, ginger, salt,...

Add the orange juice, cornstarch, flour, ginger, salt, orange zest, and vanilla to the cranberries. Stir until well combined. 

Transfer mixture to a medium saucepan and cook...

Transfer mixture to a medium saucepan and cook over medium heat, stirring constantly until thickened, about 3 minutes.

Pour the filling into the cold crust and...

Pour the filling into the cold crust and place the pie on a rimmed baking sheet.

Bake for 10 minutes then reduce the temperature...

Bake for 10 minutes then reduce the temperature to 350° and bake for 20 minutes, until the filling is bubbling. Cover the edges with a pie shield or aluminum foil if they become too brown during baking.

Transfer to a wire rack and cool at...

Transfer to a wire rack and cool at least 4 hours before slicing.

Nantucket cranberry pie is a holiday favorite, made bright and festive with fresh cranberries. Top with whipped cream or vanilla ice cream if you&#x27;d like!

Nantucket Cranberry Pie

pecans

eggs

unsalted butter, melted

tsp vanilla extract

tsp almond extract

tsp salt

Preheat oven to 350F. Grease a pie pan.

Add cranberries, pecans, and 4 TBSP sugar to...

Add cranberries, pecans, and 4 TBSP sugar to the pan, tossing to coat.

In the bowl of a stand mixer fitted...

In the bowl of a stand mixer fitted with a paddle attachment (or in a mixing bowl if mixing by hand), combine 1 cup sugar, eggs, melted butter, vanilla extract, and almond extract, mixing until smooth.

Add flour and salt to the mixing bowl,...

Add flour and salt to the mixing bowl, mixing just until combined. Spoon the thick batter over the cranberry mix. Smooth out the surface with a spatula. If desired, sprinkle with 1-2 tablespoons of sugar.

Bake for 40-50 minutes. Allow to cool completely...

Bake for 40-50 minutes. Allow to cool completely before serving.

This lattice-topped cranberry pie is laced with warm Christmas spices and has a sweet, slightly tart flavor and a rich, flaky butter crust. It's festive for the holiday season and a lovely dessert for Thanksgiving, Christmas, or New Years!

Cranberry Pie Recipe

white sugar

cornstarch

cinnamon

allspice

cloves

unsalted butter

egg (lightly egg

turbinado sugar (for the top)

Add the cranberries to a food processor and pulse until coarsely chopped (or chop them by hand).

Add the chopped cranberries, sugar, flour, cornstarch, and salt to a large bowl and toss well to coat. Let the cranberries sit like this until they’re liquidy (they will release a lot of juice!), about 45 minutes to 1 hour.

Add the cranberry mixture to a large pot over medium heat. Cook until the mixture is thickened and jammy (it should have a consistency similar to cherry pie filling), about 5 to 8 minutes. Don’t overcook it at this stage because it’ll thicken more as it cools and as it bakes.

Let the filling cool to room temperature about 1 to 2 hours.

For the Cranberry Filling:

While the filling cools, make the crust.

Whisk together the flour and salt in a large bowl. Cut in the butter with a fork, a pastry cutter, 2 butter knives, or your fingertips. It should look crumbly, with some pieces of butter the size of small peas.

Drizzle the water in a little at a time, mixing as you go (you can use a fork to mix, but it works best mixing with your fingertips). Add just enough water so it comes together to form a ball of dough (you may need more or less water).

Divide the dough into 2 equal parts. Roll each into a ball, flatten each ball slightly into a disk, wrap them in plastic wrap, and refrigerate until chilled, about 30 minutes.

For the Crust:

Place 1 disk of dough onto a floured work surface. Working from the center out, roll the dough out to a circle about 11 to 12 inches in diameter.

Fold the dough over onto itself, pick it up, and transfer it to a pie plate. Unfold the dough and push it into the bottom and up the sides of the pie plate.

Use a fork to poke several holes in the bottom of the pie crust.

Add all filling ingredients to a large bowl and toss well to coat. Pour the filling into the pie crust and spread it out evenly.

(At this point I like to preheat my oven. It needs to be at 450F for the first part of baking. Also, I recommend putting 1 rack in the center of the oven and putting 1 rack right below it. On the bottom rack, place a foil-lined baking tray to catch any drippings so they don’t burn on the bottom of your oven.)

Roll out the second disk of dough to a circle about 12 inches in diameter the same way you rolled out the first disk of dough. Cut the dough into about 3/4-inch strips (I used a fluted pastry wheel).

For the lattice top, place 5 to 7 dough strips parallel across the pie, leaving about 1/2 to 3/4-inch between each strip. Fold half of the strips up. To get the woven lattice effect, lay a strip of dough perpendicular to the parallel dough strips, and unfold the folded strips over the perpendicular strip. Continue this way for a woven look. (And remember, it doesn’t have to be perfect; your pie will be absolutely delicious either way. You&#39;re making a homemade pie, be proud of that! You&#39;re basically a rock star.)

Trim the dough strips, and tuck the outside of the dough under. Use your fingers to flute the edges, or crimp them with a fork.

Lightly brush the top lattice with eggwash, and sprinkle on the turbinado sugar.

To Assemble the Pie:

Bake the pie (uncovered) in a preheated 450F oven for 10 minutes.

Remove the pie from the oven and immediately turn the oven down to 350F. Cover the top of the pie with foil (basically just drape it over the top and lightly fold it over the sides), and bake at 350F until the pie is golden on the top and bottom and bubbling in the center (this takes about 1 hour 30 minutes to 1 hour 45 minutes). Check your pie at the 1 hour mark and every 15 minutes after. If by the 1 hour 15 minute mark the top still isn’t turning golden, remove the foil and bake it uncovered.

Let the pie cool to room temperature before slicing and serving, about 2 hours.

To Bake and Serve:

Great texture, beautiful color and flavor. The pie is just ridiculously sweet. Too sweet for my liking. Would use the same recipe and maybe use half the called for sugar. Amazing otherwise!

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Top 3 cranberry pie recipe recipes from across the web

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Cranberry Pie

Nantucket Cranberry Pie

Cranberry Pie Recipe

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