Description
A bright and slightly tart cranberry pie with a refreshing orange twist, perfect for holiday gatherings.
Ingredients
- 1 double pie crust (store-bought or homemade)
- 4 cups fresh cranberries (about 12–16 oz)
- 1 1/2 cups granulated sugar
- 1/2 cup fresh orange juice
- 1 tbsp orange zest
- 3 tbsp cornstarch (or 1/4 cup all-purpose flour)
- 2 tbsp unsalted butter, cut into small pieces
- 1 tsp vanilla extract
- Pinch of salt
- 1 egg + 1 tbsp water for egg wash (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Roll out and fit the bottom crust into a 9-inch pie plate.
- In a saucepan, mix cranberries, sugar, orange juice, orange zest, cornstarch, and salt. Simmer for 3–4 minutes until slightly thickened.
- Cool filling slightly, then pour into the prepared crust.
- Dot with butter and add the top crust or lattice. Brush with egg wash if using.
- Bake at 425°F for 15 minutes.
- Reduce temperature to 375°F (190°C) and bake for an additional 35–40 minutes until golden and bubbling.
- Cool for at least 2 hours to set before slicing.
Notes
Serve warm with ice cream or heavy cream. This pie freezes well and can be made ahead for special occasions.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American