Cranberry Pie is Home for the Holidays

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.