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You are here: Home / Recipes / Cranberry Pie is Home for the Holidays

Cranberry Pie is Home for the Holidays

11/12/2012 By Kate McDermott-Art of the Pie 6 Comments

Cranberry Pie is Home for the Holidays

Cranberry pie is one of my favorites. Its tart flavor is like a sour cherry pie  for the winter baking season. It’s so easy to make. I hope you will enjoy it and will make one to give away during this season of cheer.

 

Cranberry Pie
This is a wonderful addition to the holiday dessert table and an unusual way to present fresh cranberries.
1 qt (4 cups) cranberries, chopped (add some whole berries, too)
1-1/4 c sugar
2-3 teaspoons cornstarch (there’s a lot of pectin in cranberries so little thickener is needed)
pinch of nutmeg
pinch of salt
1 T butter
1 egg white
1 Art of the Pie double crust recipe  or your crust recipe of choice.

Put cranberries, sugar, cornstarch, nutmeg and salt in a large bowl and mix well. Set aside.

Roll out bottom crust and place in pie plate.

Put cranberry filling in pie plate and dot with butter. Set aside.

Separate egg white into a small bowl and fork beat with 1 tbsp water. Set aside.

Roll out remaining dough disk and carefully lay top crust over filling.
Trim excess dough, crimp edges of pie and cut some vents in top crust.

Brush crust with egg mixture.

Sprinkle with 1-2 teaspoons of sugar.

Bake on the middle rack of the oven until crust is just golden, about 40 minutes at 375 F. Depending on your oven, it may take a little more time!

Note: Use a food processor to chop the cranberries quickly. I chop 3 cups of the cranberries and add 1 cup whole for a filling with varied texture.

A tablespoon of Cointreau, or other orange liqueur, added to the filling is delicious in this pie.  

Be Happy, Make Pie!

Print Recipe

Cranberry Pie is Home for the Holidays

This is a wonderful addition to the holiday dessert table and an unusual way to present fresh cranberries.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Sweet Pie
Cuisine: American
Servings: 6 -8 servings
Author: Kate McDermott-Art of the Pie

Ingredients

  • 1 qt 4 cups cranberries, chopped (add some whole berries, too)
  • 1-1/4 c sugar
  • 2-3 teaspoons cornstarch there’s a lot of pectin in cranberries so little thickener is needed
  • pinch of nutmeg
  • pinch of salt
  • 1 T butter
  • 1 egg white
  • 1 Art of the Pie double crust recipe or your crust recipe of choice.

Instructions

  • Put cranberries, sugar, cornstarch, nutmeg and salt in a large bowl and mix well. Set aside.
  • Roll out bottom crust and place in pie plate.
  • Put cranberry filling in pie plate and dot with butter. Set aside.
  • Separate egg white into a small bowl and fork beat with 1 tbsp water. Set aside.
  • Roll out remaining dough disk and carefully lay top crust over filling.
  • Trim excess dough, crimp edges of pie and cut some vents in top crust.
  • Brush crust with egg mixture.
  • Sprinkle with 1-2 teaspoons of sugar.
  • Bake on the middle rack of the oven until crust is just golden, about 40 minutes at 375 F. Depending on your oven, it may take a little more time!

Notes

Note: Use a food processor to chop the cranberries quickly. I chop 3 cups of the cranberries and add 1 cup whole for a filling with varied texture.

 

Filed Under: Recipes Tagged With: Art of the Pie, baking workshop, Bethesda, cranberry, Kate McDermott, Pie, pie dough

6 Thoughts on Cranberry Pie is Home for the Holidays
    Mmmm, Fall: Cranberry and Pear Pies « CurvyMama Pies
    12 Nov 2012
     6:38pm

    […] recipes for Kate’s cranberry pie and pear pie are on her blog. You’ll see that the pear pie is posted with a gluten-free […]

    Reply
    How to Lay Waste to Thanksgiving Leftovers on Ecocentric Blog | Food, Water and Energy Issues
    21 Nov 2012
     4:23am

    […] For leftover fresh cranberries, make cranberry pie! […]

    Reply
    Sue Flint
    22 Nov 2017
     4:19pm

    Kate. Saw your pie in the Alaska Airlines magazine so took the magazine home. Have not been able to find your recipe including the cointreau. I wanted to make that today for Thanksgiving. I will order your book. Is it in there? I have friends in Port Angeles and love that bookstore.

    Reply
      Kate McDermott-Art of the Pie
      22 Nov 2017
       5:45pm

      Hi Sue-
      I’ve added the Cointreau addition as a note in the recipe here in the post. It’s in the book, too. Thanks for supporting my local bookstore! Happy Thanksgiving. Kate

      Reply
    Lauren
    21 Dec 2017
     12:01pm

    So excited to try this recipe for Christmas! So the bottom crust doesn’t need to be blind baked first? I’m relatively new the pie-baking game and want to make sure I’m doing it right.

    Reply
      Kate McDermott-Art of the Pie
      21 Dec 2017
       12:34pm

      Nope. The bottom crust doesn’t need to be pre-baked. Hope you like the pie!

      Reply

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