Recipe for Cranberry Pie | Almanac.com

Cranberry Pie


Homemade cranberry pie

Photo Credit
Brent Hofacker/Shutterstock
Serves 6-8.
Preparation Method
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This simple Cranberry Pie brings beautiful color to the Thanksgiving or Christmas table. It’s similar to cherry pie but not too sweet, and it showcases the cranberry, an American native berry harvested in late fall. 

We use fresh cranberries but you can also use frozen cranberries (but drain well after thawing). Adjust the sugar to your liking, depending on the level of tart/sweet that you enjoy.

We added a lovely lattice crust but you can just stick to the bottom crust if you prefer. See how to make a lattice pie crust.

3 cups halved cranberries
3/4 cup raisins
3/4 cup sugar
1-1/2 cups hot water
3 tablespoons flour
1 teaspoon vanilla
Pastry for double-crust pie
1 large egg, lightly beaten
Additional sugar
Whipping cream

Preheat oven to 450° F. Combine all ingredients in bowl, stirring until well mixed.

Prepare pastry for 2-crust pie and line bottom of 9-inch pie pan with dough. Trim crust even with rim. 

Spoon filling into pie shell.

For the lattice top, cut the second circle of dough and cut into strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice with egg; sprinkle with additional sugar.

Bake 15 minutes, reduce heat to 325 degrees F and bake 40 minutes longer until golden brown. (Cover the crust’s edge with foil if crust is getting too dark).

Cool completely on a wire rack; refrigerate until serving.

Top with whipping cream.

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