If you’re on the hunt for a show-stopping dessert that truly steals the spotlight, look no further than this Cranberry Pie Recipe. With its vibrant bursts of tart cranberries balanced by hints of sweet orange and warm ginger, this pie is a perfect celebration of fall flavors. From the flaky, buttery crust to the glossy, jewel-toned filling, each slice offers a delightful mix of textures and tastes that will bring joy to your Thanksgiving table or any cozy gathering. Trust me, once you try this recipe, cranberry pie will become your new seasonal favorite.
Ingredients You’ll Need
Getting this cranberry pie on your table is easier than you think because each ingredient plays a crucial role in building those perfect layers of flavor and texture. From the crisp crust to the tangy filling, these simple pantry staples come together beautifully.
- All-purpose flour: The foundation for a tender, flaky crust that holds the filling perfectly.
- Granulated sugar: Sweetens the filling and crust just enough to balance the tart cranberries.
- Salt: Enhances all the flavors, even in small amounts.
- Vegetable shortening and unsalted butter: Cold fats that create a wonderfully flaky and rich crust.
- Ice water: Keeps the dough together without melting the fats, ensuring flakiness.
- Fresh cranberries: The star ingredient, bursting with tartness and a gorgeous red hue.
- Fresh orange juice and orange zest: Add brightness and a citrus twist that lift the filling.
- Cornstarch and flour: Thicken the juicy cranberry filling to a luscious consistency.
- Ground ginger: Provides a subtle warm spice note that complements the cranberries beautifully.
- Vanilla extract: Adds a soft, sweet depth to round out the filling’s flavors.
How to Make Cranberry Pie Recipe
Step 1: Prepare the Crust
Start by combining your dry ingredients with cold butter and shortening, pulsing in a food processor until the mixture resembles wet sand. Slowly add ice water until the dough forms. Chilling this dough is key—it lets the fats firm up again, making the crust irresistibly flaky when baked.
Step 2: Roll and Chill the Dough
On a lightly floured surface, roll out the dough into a 12-inch circle. Fit it gently into a 9-inch pie pan, folding under any overhang to create a neat edge. Refrigerate the crust again; this prevents shrinking during baking and helps maintain that perfect shape.
Step 3: Make the Filling
Pulse fresh cranberries until finely chopped, then mix with sugar and let sit for an hour. This resting time softens the berries and starts to release their juices. Next, stir in the orange juice, corn starch, flour, ground ginger, salt, orange zest, and vanilla. Cook this mixture on the stove until thickened—it smells amazing and turns into a glossy, luscious filling.
Step 4: Assemble and Bake
Pour the warm filling into the chilled crust placed on a baking sheet to catch any spills. Bake first at a high temperature to set the crust and then reduce the heat to finish cooking until the filling bubbles beautifully. Keep an eye on the crust edges, shield them with foil if they brown too quickly.
Step 5: Cool Before Serving
Patience is a virtue here—cool your pie for at least four hours to let the filling fully set for clean slices and the best flavor experience.
How to Serve Cranberry Pie Recipe
Garnishes
Enhance each slice with a dollop of whipped cream or a scoop of vanilla ice cream—the creamy contrast to the tart filling is heavenly. A sprinkle of orange zest or a few fresh cranberries on top adds an inviting burst of color and aroma.
Side Dishes
This cranberry pie pairs beautifully with savory dishes like roasted turkey or ham, making it an ideal complement on holiday tables. Its bright, tart flavors also refresh the palate after rich, heavy mains.
Creative Ways to Present
Get playful by topping the pie with decorative cutouts from the second pie dough disc—leaves, pumpkins, or even letters spelling out a festive message. Brushing these with milk and sprinkling coarse sugar before baking adds a sparkling finish that steals hearts and attention.
Make Ahead and Storage
Storing Leftovers
Your leftover cranberry pie will stay fresh and flavorful in the refrigerator for up to five days when covered well. It’s the perfect treat to enjoy for breakfast or a sweet snack.
Freezing
You can freeze the baked pie for up to three months, tightly wrapped to prevent freezer burn. Thaw it slowly overnight in the refrigerator to keep the texture intact and flavors vibrant.
Reheating
For a freshly-baked feel, warm slices gently in a preheated oven or microwave before serving. A few minutes of heating brings back that comforting just-out-of-the-oven aroma and taste.
FAQs
Can I use frozen cranberries instead of fresh?
Absolutely! Frozen cranberries work just as well for this cranberry pie recipe. Just make sure to thaw them fully and drain excess liquid before using to avoid a watery filling.
Is there a way to make this pie gluten-free?
Yes, you can substitute the all-purpose flour in the crust with a gluten-free flour blend designed for baking. Be sure to pick a blend that includes xanthan gum for structure.
How do I prevent the pie crust edges from burning?
To keep the crust edges from getting too brown, cover them with a pie shield or aluminum foil partway through baking, especially when the filling is still baking at lower temperatures.
Can I prepare the pie filling the day before baking?
Definitely. Making the filling a day ahead lets the flavors deepen. Store it in the refrigerator and bring it up to room temperature before cooking it on the stove.
What is the best way to roll out pie dough?
Chill your dough well, then roll it out on a lightly floured surface using even pressure from the center outward. Rotate the dough occasionally to keep it from sticking and ensure an even circle.
Final Thoughts
This Cranberry Pie Recipe is a little slice of joy that brings vibrant flavor and festive charm to your table. It’s simple enough for a weekday treat but impressive enough to wow guests during holiday celebrations. I encourage you to give it a try—you might just find this becomes your go-to pie every fall and winter season!
PrintCranberry Pie Recipe
This simple cranberry pie with a buttery, flaky crust and vibrant cranberry filling is a perfect addition to any Thanksgiving or holiday table. Made with fresh or frozen cranberries, orange zest, and a hint of ginger, this pie offers a beautifully balanced sweet-tart flavor that everyone will enjoy.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours 25 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the crust
- 1 ½ cups (195 g) all-purpose flour
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 3 tablespoons (34 g) vegetable shortening, cold and cut into pieces
- 5 tablespoons (70 g) unsalted butter, cold and cut into pieces
- 5 tablespoons ice water
For the filling
- 6 cups (600 g) fresh cranberries
- 2 cups (400 g) granulated sugar
- ⅓ cup (80 ml) fresh orange juice
- ¼ cup (32 g) cornstarch
- 3 tablespoons all-purpose flour
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 1 tablespoon orange zest
- 1 tablespoon vanilla extract
Instructions
- Make the crust: Add the flour, sugar, salt, shortening, and butter to the bowl of a food processor. Pulse until the mixture resembles wet sand. Slowly drizzle in the ice water, one tablespoon at a time, and pulse until the dough begins to hold together. You may not need all of the ice water. Shape the dough into a ball and flatten it into a disc. Wrap the disc with plastic wrap and refrigerate for at least 1 hour or up to 2 days.
- Roll out and chill the crust: On a lightly floured surface, roll the disc of dough into a 12-inch circle. Press it into a 9-inch pie pan without stretching it. Trim the edge so there’s a 1-inch overhang. Fold the excess dough under so it sits upon the rim of the pan and flute as desired. Refrigerate the dough for 30 minutes.
- Prepare the cranberry filling: Add the cranberries to a food processor and pulse until finely chopped. Combine the chopped cranberries and sugar in a large bowl. Let sit for 1 hour. Adjust the oven rack to the lower third position and preheat the oven to 450°F (232°C). Add the orange juice, cornstarch, flour, ginger, salt, orange zest, and vanilla extract to the cranberries. Stir until well combined.
- Cook the filling: Transfer the mixture to a medium saucepan and cook over medium heat, stirring constantly until thickened, about 3 minutes.
- Assemble and bake the pie: Pour the filling into the cold crust and place the pie on a rimmed baking sheet. Bake for 10 minutes at 450°F, then reduce the temperature to 350°F (177°C) and bake for an additional 20 minutes until the filling is bubbling. Cover the edges with a pie shield or aluminum foil if they become too brown during baking.
- Cool and serve: Transfer the pie to a wire rack and cool for at least 4 hours before slicing to allow the filling to set properly.
Notes
- Frozen and thawed cranberries can be used if fresh cranberries are not available.
- Double the pie crust recipe and use the second disc to cut out decorative shapes such as leaves and pumpkins. Bake these cutouts separately at 375°F for 10-15 minutes until lightly golden, then place them on the cooled pie.
- The baked and cooled pie will keep for up to 5 days stored in the refrigerator.
- The pie crust dough can be made ahead and stored in the refrigerator for up to 2 days or frozen for up to 3 months.
- The baked pie freezes well for up to 3 months; thaw overnight in the refrigerator before serving.
- The prepared filling can be refrigerated for up to 2 days or frozen for up to 3 months, thaw overnight in the refrigerator.
