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–+ servings
A closeup of a cranberry pie topped with whipped cream that has slices cut into it.
4.50 stars (2 ratings)

Easy Sweet and Tart Cranberry Pie

Prep: 15 minutes
Cook: 25 minutes
Cooling and Decorating Time: 20 minutes
Total: 1 hour
Servings: 12 slices
This Cranberry pie is so easy to make! The pie filling is tart yet sweet, and flavored with fresh orange, vanilla, and brown sugar. Top of this delicious pie with a whole lot of whipped cream and your whole family will love this easy Thanksgiving dessert.
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Ingredients

  • 2 pie crusts, store bought or homemade
  • ⅓ cup all purpose flour , for rolling dough
  • 12 oz fresh or frozen cranberries, about 3 cups
  • 2 tsp orange zest, half a large orange
  • 1 tsp vanilla extract
  • 1/2 cup brown sugar
  • 2 tbsp fresh orange juice, or bottled
  • 1 tsp corn starch

For Garnish

  • 1 egg, beaten
  • Turbinado sugar, optional
  • whipped cream, optional

Instructions
 

  • freshly rolled pie dough in its pan with some overhang on the right side.
    Preheat your oven to 350° F and prepare one pie crust in a pie pan or defrost a store bought one from the freezer for 15 minutes. Trim the edges if you need to, about 1" over the pie plate
  • Fresh cranberries, orange zest, and brown sugar mixed together in a pot.
    Add the 12 oz cranberries, 2 tsp orange zest, 1 tsp vanilla extract, and 1/2 cup brown sugar into a a medium sized pot over medium high heat and stir.
  • In a small bowl combine the 2 tbsp orange juice and 1 tsp cornstarch and mix well until the cornstarch dissolves completely and the mixture has a cloudy look to it.
  • Cooked cranberries in a pot.
    Add the corn starch mixture to the cranberries. Bring the cranberries to a boil for 1 minute then lower to a simmer and cook until the cranberries release their juices, about 5-7 minutes. You can mash them up or leave them more plump. If you like them super smooth, blend it with an immersion blender. Cool.
  • A pre-baked cranberry pie with leaf shapes made from a cookie cutter decorating the border of the pie.
    Pour the filling into the pie crust. Decorate with the other pie crust (see post for ideas) or lay the second pie crust over the filling, securing pinching the edges together. Cut 3 small slits in the middle to let steam out if covering fully.
  • A decorative leaf pattern on a cranberry pie sitting on a white napkin on a gray background.
    Brush the dough decorations and edges of pie with the beaten egg and sprinkle with turbinado sugar. Bake 20-25 minutes on lowest oven rack. 
  • Cranberry pie with whipped cream resting on a white linen on a gray backdrop with a knife lying on an angle.
    Cool and serve with whipped cream!

Notes

You can use either fresh or frozen cranberries!
To prevent a soggy bottomed pie, combine 1 tsp flour and 1 tsp sugar and sprinkle it on the bottom of your pie pan before adding the crust.
To prevent the pie crust from burning place tin foil around the edges while baking.
Serving: 1slice, Calories: 299kcal, Carbohydrates: 45g, Protein: 4g, Fat: 12g, Saturated Fat: 4g, Cholesterol: 20mg, Sodium: 187mg, Potassium: 117mg, Fiber: 3g, Sugar: 15g, Vitamin A: 64IU, Vitamin C: 8mg, Calcium: 26mg, Iron: 2mg
Course: Dessert
Author: Sam Adler
Cuisine: American
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