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cranberry pie

This cranberry pie features a tart cranberry filling nestled in a flaky crust, making it a delightful dessert for any occasion. Perfectly balanced with sweetness and tartness, it's a great way to highlight cranberries and is especially popular during the fall and winter months.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 1 9-inch pie pan
  • 1 mixing bowl
  • 1 rolling pin
  • 1 saucepan
  • 1 whisk
  • 1 measuring cups and spoons
  • 1 baking sheet

Ingredients
  

  • 1 pie crust pie crust (homemade or store-bought)
  • 2 cups cranberries fresh or frozen
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon butter cut into small pieces
  • optional whipped cream for serving

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Roll out the pie crust and fit it into a 9-inch pie pan. Trim any excess hanging over the edges and set aside.
  • In a medium saucepan over medium heat, combine the cranberries, granulated sugar, cornstarch, and salt. Stir well and cook until the cranberries start to release their juices, about 5-7 minutes.
  • Add the vanilla extract, lemon juice, and ground cinnamon to the mixture. Stir to combine and cook for another 2-3 minutes until slightly thickened. Remove from heat.
  • Pour the cranberry mixture into the prepared pie crust. Dot the top with small pieces of butter.
  • If desired, roll out a second pie crust and place it on top, sealing the edges. Cut a few slits in the top crust to allow steam to escape.
  • Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
  • Allow the pie to cool for at least 30 minutes before slicing and serving. This will help the filling to set up properly.
  • Optional: serve with whipped cream on the side.

Notes

If using frozen cranberries, there's no need to thaw them before cooking.
You can decrease the sugar slightly if you prefer a more tart pie.
This pie can be made a day in advance and stored in the refrigerator.