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Cranberry pie with whipped cream resting on a white linen on a gray backdrop with a knife lying on an angle.

Easy Cranberry Pie

This easy cranberry pie is flavored with orange and sweetened with brown sugar. Topped with whipped cream, it's the perfect Thanksgiving dessert!
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Course: pie
Cuisine: American
Keyword: cranberry dessert recipes, cranberry recipes, easy thanksgiving desserts, thanksgiving pies
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 8 slices
Calories: 299kcal
Author: Sam Adler
Cost: $10

Ingredients

  • 2 store-bought pie crust defrosted
  • cup all purpose flour for rolling dough
  • 12 oz fresh or frozen cranberries about 3 cups
  • 2 teaspoons orange zest half a large orange
  • 1/2 cup brown sugar
  • 2 tablespoons orange juice fresh or from carton
  • 1 tablespoon corn starch

For Garnish

  • 1 egg beaten
  • Turbinado sugar

Instructions

  • Preheat your oven to 350° F and defrost two store bought pie crusts on your counter for 15 minutes. You can make this pie in the store bought pan but if you want to bake it in your own pan then remove both crusts from the tins and combine them together. You will need both for the bottom crust.
  • Roll the dough out onto a floured surface and place in your pie pan. Trim the edges, and place the scraps in the fridge to save for decorations. You can now either blind bake your crust or choose to make the filling and bake it together. 

To blind bake:

  • Line your pie crust with parchment paper then fill with pie weights, dried beans, or dried rice. Bake for 15 minutes then remove the weights, prick the bottom of the pie crust with a fork and continue to bake uncovered for 5 more minutes until dry and the edges are golden brown. 

Continue to make the filling:

  • To make the filling, add the cranberries, orange zest, and brown sugar into a a medium sized pot over medium high heat and stir. In a small cup add the orange juice and cornstarch and mix well until the cornstarch dissolves completely and the mixture has a cloudy look to it. Add to the cranberry mixture. 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. 
  • Pour the filling into the pie crust. Decorate with the extra scraps of dough (see post for ideas). Brush the dough decorations and edges of pie with the beaten egg and sprinkle with turbinado sugar. Bake for another 15 minutes on lowest oven rack. 

If you skip the blind baking:

  • If you chose not to blind bake, make the filling, add it to the crust and bake the pie for 15-20 minutes on the middle rack of your oven. Cool and serve with whipped cream!

Notes

You can use either fresh or frozen cranberries

Nutrition

Nutrition Facts
Easy Cranberry Pie
Amount Per Serving (1 slice)
Calories 299 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Cholesterol 20mg7%
Sodium 187mg8%
Potassium 117mg3%
Carbohydrates 45g15%
Fiber 3g13%
Sugar 15g17%
Protein 4g8%
Vitamin A 64IU1%
Vitamin C 8mg10%
Calcium 26mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.