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!
Cranberry Pie is Home for the Holidays
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
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.
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
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.
Nope. The bottom crust doesn’t need to be pre-baked. Hope you like the pie!