Description
This Cranberry Pie features a buttery, flaky pie crust filled with a juicy, flavorful cranberry mixture enhanced by the bright zest of orange and warm spices like cinnamon and ginger. Perfectly sweetened and thickened to create a delightful holiday dessert.
Ingredients
Scale
Cranberry Filling
- 10 cups (1000 grams) fresh or frozen cranberries
- 2-1/2 cups (500 grams) granulated sugar
- Zest from one large orange (about 2 teaspoons)
- 1/2 teaspoon kosher salt
- 1-1/4 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 3 tablespoons (35 grams) cornstarch
- 1/2 cup orange juice
Pie Crust
- 1 (9-inch) buttery, flaky pie crust (store-bought or homemade)
Instructions
- Prepare the Pie Crust: If using a homemade crust, roll it out to fit a 9-inch pie dish. Place the crust into the pie dish, trim excess edges, and chill it in the refrigerator while preparing the filling.
- Mix Dry Ingredients: In a large bowl, combine the granulated sugar, kosher salt, ground cinnamon, ground ginger, and cornstarch. Stir until evenly mixed. This mixture will help sweeten and thicken the filling.
- Add Fresh Ingredients: Add the cranberries, orange zest, and orange juice to the dry ingredient mix. Stir thoroughly to coat the cranberries evenly with the sugar and spice mixture.
- Fill the Pie Crust: Pour the cranberry filling mixture into the prepared pie crust, spreading it out evenly.
- Assemble and Bake: Optionally, cover the pie with a top crust or create a lattice pattern. Seal the edges by pinching or crimping. Preheat the oven to 350°F (175°C) and bake the pie for about 60 minutes, or until the filling is bubbly and the crust is golden brown.
- Cool the Pie: Once baked, remove the pie from the oven and let it cool for at least 4 hours (about 270 minutes), allowing the filling to set properly before serving.
- Serve: Slice and serve the pie alone or with whipped cream or ice cream for an extra treat.
Notes
- If you love cranberries, then you’ll love this Cranberry Pie. A buttery, flaky pie crust is filled to the brim with juicy cranberries flavored with orange juice and cinnamon.
- Allow the pie to cool completely before slicing to ensure the filling sets well.
- You can use fresh or frozen cranberries; just be sure to thaw frozen cranberries before mixing.
- For a decorative touch, add a lattice crust or cut-out shapes on top before baking.
- Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice (1/12 of pie)
- Calories: 179 kcal
- Sugar: 38 g
- Sodium: 99 mg
- Fat: 0.2 g
- Saturated Fat: 0.01 g
- Unsaturated Fat: 0.12 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 0.5 g
- Cholesterol: 0 mg
