Cranberry Pie Recipe

I often find myself craving a dessert that feels both special and effortless, especially after a busy week. This cranberry pie recipe with its vibrant, sweet-tart aroma and beautiful crumble topping is my go-to simple solution for just that. It’s perfect for busy families, holiday hosts, or anyone who wants a homemade treat without the fuss, offering a delightful twist on a classic. I find it’s a wonderful way to bring a burst of color and flavor to any table, ensuring a perfect cranberry pie every time for family dinners or entertaining.

Ingredients You’ll Need (with Smart Picks)

• All-Purpose Flour: 250 g (2 cups) for crust, plus more for dusting; 120 g (1 cup) for crumble. This forms the structure of your flaky crust and crumbly topping.
• Sugars (Granulated & Light Brown): Granulated: 5 g (1 teaspoon) for crust, 200 g (1 cup) for filling, 50 g (¼ cup) for crumble. Light Brown: 50 g (¼ cup) for crumble, packed. These sugars expertly balance the tartness and add depth.
• Fine Sea Salt: 2 g (½ teaspoon). Essential for enhancing all the other delicious flavors in the pie crust.
• Unsalted Butter: 113 g (½ cup) for crust, 75 g (5 tablespoons) for crumble, very cold and cubed. Provides richness and contributes to a perfectly flaky texture. (Vegetable shortening can be used for either portion if preferred or for dietary needs).
• Ice Water: 60-90 ml (¼-⅓ cup). Crucial for binding the pie dough without overworking it, ensuring tenderness.
• Fresh or Frozen Cranberries: 680 g (6 cups). The vibrant star of this cranberry pie recipe, providing that signature bright, tart flavor. (No need to thaw if frozen, making this cranberry pie recipe a convenient year-round family-friendly dessert).
• Fresh Orange Zest: 30 ml (2 tablespoons). Brightens the cranberry filling’s flavor beautifully, adding a sunny citrus note. (Lemon zest is a good swap for a slightly different tang).
• Alcohol-Free Vanilla Extract: 5 ml (1 teaspoon). Infuses the filling with a warm, comforting aroma that everyone loves.
• Cornstarch: 30 g (¼ cup). Acts as a thickener, ensuring your cranberry filling sets up perfectly without being runny.
• Ground Cardamom: 3 g (1 teaspoon). A unique spice that infuses the crumble with an aromatic, warm, and slightly floral essence.
• Shelled Raw Pistachios: 75 g (½ cup), coarsely chopped (reserve 15g / 2 tablespoons for garnish). Adds a delightful crunch and nutty flavor to the crumble. (Using organic ingredients like these pistachios can really elevate the taste).
• Powdered Sugar: 15 g (2 tablespoons), for dusting. A lovely, elegant finishing touch for presentation before serving.

Step-by-Step Instructions

1. Prepare Your Pie Crust: In a large bowl, whisk flour, 5 g (1 tsp) granulated sugar, and salt. Cut in 113 g (½ cup) very cold butter until pea-sized crumbs form. Gradually add 60-90 ml (¼-⅓ cup) ice water, mixing until the dough just comes together into a cohesive ball. Form into a disc, wrap tightly, and refrigerate for at least 30 minutes to firm up.
2. Pre-Bake the Crust: Preheat oven to 200°C (400°F). On a lightly floured surface, roll out the chilled dough to a 30 cm (12-inch) circle. Carefully transfer the dough into a 23 cm (9-inch) pie dish, trimming and crimping the edges as desired. Prick the bottom of the crust several times with a fork. Bake for 15 minutes until it looks lightly golden, then remove from oven and reduce the temperature to 190°C (375°F).
3. Make the Cranberry Filling: In a large bowl, gently combine 680 g (6 cups) cranberries, 200 g (1 cup) granulated sugar, 30 ml (2 tablespoons) fresh orange zest, 5 ml (1 teaspoon) alcohol-free vanilla extract, and 30 g (¼ cup) cornstarch. Stir until the cranberries are evenly coated and look glossy; this takes only a minute or two. A quick tip: I sometimes add an extra splash of vanilla to the filling for an even richer aroma.
4. Assemble the Cranberry Pie: Pour the vibrant cranberry filling mixture into your pre-baked pie crust. Spread it out evenly. This will be the heart of your delicious cranberry pie recipe, a brief preparation before adding the final toppings.
5. Create the Crumble Topping: In a medium bowl, whisk together 120 g (1 cup) all-purpose flour, 50 g (¼ cup) granulated sugar, 50 g (¼ cup) light brown sugar, and 3 g (1 teaspoon) ground cardamom. Add 75 g (5 tablespoons) cold butter and rub it into the dry ingredients with your fingertips until coarse, moist crumbs form. Stir in 60 g (8 tablespoons) of the coarsely chopped pistachios; this takes just a few minutes.
6. Bake the Pie: Evenly scatter the pistachio-cardamom crumble mixture over the cranberry filling in the pie dish. Place the pie on a baking sheet to catch any drips. Bake for 45-55 minutes at 190°C (375°F), or until the crumble topping is a rich golden brown and the cranberry filling is bubbling thickly. If the crumble browns too quickly, loosely tent the pie with aluminum foil to prevent burning while the filling cooks.
7. Cool Completely: Transfer the baked cranberry pie to a wire rack and let it cool completely for at least 3-4 hours before slicing and serving. This crucial step allows the filling to set properly, ensuring clean, beautiful slices. I usually make this pie in the afternoon to serve after dinner, giving it ample time to chill and firm up.

Best Times to Make It & Serving Suggestions

This ‘cranberry pie recipe’ shines as a vibrant addition to any table. It’s an absolute showstopper for holiday gatherings like Thanksgiving and Christmas, bringing a burst of color and classic comfort. It also makes a wonderful special weekend treat or a delightful dessert for potlucks.

• Serving Pairings: A dollop of creamy vanilla ice cream, freshly whipped cream, or a light dusting of powdered sugar complements its sweet-tart profile beautifully. It also pairs wonderfully with a warm cup of coffee or tea.
• Storage: Your delicious cranberry pie lasts for 3–4 days at room temperature when covered loosely. For extended freshness, refrigerate it for up to 5 days. For best results, use a dedicated pie carrier or wrap it securely in foil or plastic wrap.
• Reheating Tips: To enjoy warm, gently reheat individual slices in an oven preheated to 250°F (120°C) for 10–15 minutes, until warmed through. Alternatively, microwave a slice for 30–60 seconds for a quick treat.

Why Our Cranberry Pie Recipe is a Smart Treat

Enjoying this homemade cranberry pie recipe means you get real fruit goodness and full control over your ingredients. It’s a satisfying dessert that fits well into healthy eating habits and family meals.

• Packed with Real Fruit: Cranberries are bursting with antioxidants and vitamin C, offering a wholesome dessert choice.
• Control Your Ingredients: Making your own means you can adjust sugar levels and confidently avoid artificial additives, supporting ‘organic ingredients’ if you choose.
• Satisfying Dessert: This cranberry pie provides a wholesome and delicious way to enjoy a sweet treat without guilt.
• Consider Whole-Grain Crusts: An easy option to add beneficial fiber to your dessert, making it even better.

Everyday Advantages for Busy People

This simple cranberry pie recipe offers practical value, making it an excellent choice for busy households seeking ‘easy dinner ideas’ or ‘meal prep recipes’ that extend to dessert.

• Affordable: Made with common, budget-friendly ingredients found at any grocery store.
• Versatile: It can easily be made ahead of time, reducing stress on busy event days or for special ‘family dinners’.
• Family-Friendly: A true classic dessert loved by all ages, which simplifies meal planning and ensures everyone finds something delightful.

Extra Tips, Flavor Boosters & Adjustments

Elevate your cranberry pie with these pro cooking tips and simple adjustments. They’re small changes that make a big difference in flavor and presentation.

• Pro Cooking Tips: For an extra shiny, golden-brown crust, brush it with an egg wash (one egg whisked with a splash of water) before baking. For a dazzling finish, sprinkle the crust with coarse sugar.
• Adjust Spice: For more complexity, add a pinch of ground ginger or allspice to the filling. You can always adjust the sugar to your preferred sweetness level, tasting as you go.
• Allergy-Conscious Swaps: To make this a vegan-friendly cranberry pie recipe, simply use a store-bought vegan pie crust and substitute dairy butter with a dairy-free butter alternative. Ensure your crust is nut-free for those with allergies.
• Family-Friendly Adjustments: For younger palates, you might reduce the amount of cinnamon or nutmeg slightly. My kids love it when I add a few white chocolate chips to the filling; it’s a fun, sweet twist!

Reader FAQs About Cranberry Pie

Can I use frozen cranberries for this cranberry pie recipe?

Yes, absolutely! There’s no need to thaw them first. Just add the frozen cranberries directly to your filling mixture as you would with fresh ones. They’ll cook down perfectly in the oven.

How do I prevent a soggy bottom crust?

To prevent a soggy bottom crust, I often blind bake my crust for 10–15 minutes before adding the filling. Also, ensure your cranberry pie is fully cooled for at least 3–4 hours before slicing; this allows the juices to set.

Can I make cranberry pie ahead of time?

Yes, you can! This cranberry pie recipe is perfect for making 1–2 days in advance. Store it at room temperature, loosely covered. The flavors often meld beautifully, making it even tastier the next day.

What’s the best way to store leftover cranberry pie?

Cover leftover cranberry pie loosely with foil or plastic wrap. It will keep well at room temperature for up to 3–4 days. For slightly longer storage, you can refrigerate it for up to 5 days.

Can I add other fruits to my cranberry pie?

Absolutely! Apples or pears make excellent additions that pair wonderfully with cranberries. Try a cranberry apple pie for a delightful autumnal twist on this classic recipe.

Is this cranberry pie recipe suitable for a vegan diet?

Yes, it can easily be adapted! With a store-bought vegan pie crust and a dairy-free butter substitute (using the same amounts), this cranberry pie recipe can be made entirely vegan-friendly, perfect for ‘healthy eating’ goals.

Why is my cranberry pie too tart?

If your cranberry pie tastes too tart, you might need to add a bit more sugar next time, or try sweetening it with a touch of maple syrup. Also, ensure your cranberries are fully ripe for the best balance of sweetness and tartness.

This easy cranberry pie recipe brings joy and deliciousness to your table with minimal effort and maximum flavor. I know you’ll love sharing this delightful cranberry pie recipe for your next gathering; snap a pic and save it to your ‘family dinner ideas’ board on Pinterest!

cranberry pie recipe

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• Author: Alyssa Bennett
• Total Time: 115 minutes
• Yield: 8 servings 1x
• Diet: General

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Description

This simple cranberry pie features a vibrant, sweet-tart cranberry filling with a beautiful crumble topping. It’s an effortless yet special dessert, perfect for busy families, holidays, or any occasion.

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Ingredients

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• 3 cups all-purpose flour
• 1.25 cups plus 1 teaspoon granulated sugar
• 0.25 cup light brown sugar, packed
• 0.5 teaspoon fine sea salt
• 0.5 cup plus 5 tablespoons unsalted butter, very cold and cubed
• 0.25 to 0.33 cup ice water
• 6 cups fresh or frozen cranberries
• 2 tablespoons fresh orange zest
• 1 teaspoon alcohol-free vanilla extract
• 0.25 cup cornstarch
• 1 teaspoon ground cardamom
• 0.5 cup shelled raw pistachios, coarsely chopped (reserve 2 tablespoons for garnish)
• 2 tablespoons powdered sugar, for dusting

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Instructions

1. Prepare Your Pie Crust: In a large bowl, whisk flour, 1 teaspoon granulated sugar, and salt. Cut in 0.5 cup very cold butter until pea-sized crumbs form. Gradually add 0.25 to 0.33 cup ice water, mixing until the dough just comes together into a cohesive ball. Form into a disc, wrap tightly, and refrigerate for at least 30 minutes to firm up.
2. Pre-Bake the Crust: Preheat oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out the chilled dough to a 12-inch (30 cm) circle. Carefully transfer the dough into a 9-inch (23 cm) pie dish, trimming and crimping the edges as desired. Prick the bottom of the crust several times with a fork. Bake for 15 minutes until it looks lightly golden, then remove from oven and reduce the temperature to 375 degrees F (190 degrees C).
3. Make the Cranberry Filling: In a large bowl, gently combine 6 cups cranberries, 1 cup granulated sugar, 2 tablespoons fresh orange zest, 1 teaspoon alcohol-free vanilla extract, and 0.25 cup cornstarch. Stir until the cranberries are evenly coated and look glossy; this takes only a minute or two.
4. Assemble the Cranberry Pie: Pour the vibrant cranberry filling mixture into your pre-baked pie crust. Spread it out evenly.
5. Create the Crumble Topping: In a medium bowl, whisk together 1 cup all-purpose flour, 0.25 cup granulated sugar, 0.25 cup light brown sugar, and 1 teaspoon ground cardamom. Add 5 tablespoons cold butter and rub it into the dry ingredients with your fingertips until coarse, moist crumbs form. Stir in 8 tablespoons of the coarsely chopped pistachios.
6. Bake the Pie: Evenly scatter the pistachio-cardamom crumble mixture over the cranberry filling in the pie dish. Place the pie on a baking sheet to catch any drips. Bake for 45-55 minutes at 375 degrees F (190 degrees C), or until the crumble topping is a rich golden brown and the cranberry filling is bubbling thickly.
7. Cool Completely: Transfer the baked cranberry pie to a wire rack and let it cool completely for at least 3-4 hours before slicing and serving. This crucial step allows the filling to set properly, ensuring clean, beautiful slices.

Notes

Use fresh or frozen cranberries; no need to thaw if frozen. Lemon zest is a good substitution for orange zest. If the crumble browns too quickly, loosely tent the pie with aluminum foil to prevent burning. Cool completely for 3-4 hours to allow the filling to set properly before slicing.

• Prep Time: 50 minutes
• Cook Time: 65 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (from a 9-inch pie)
• Calories: 400 calories
• Sugar: 40 g
• Sodium: 250 mg
• Fat: 25 g
• Saturated Fat: 12 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 4 g
• Protein: 5 g
• Cholesterol: 40 mg