When it comes to the holiday season, I am all about pies, from pecan pie and pumpkin pie to classic apple pie. However, when I was looking for a new Thanksgiving pie to add to the holiday table, I decided this Cranberry Pie, with sweetened tart cranberries would be the perfect dessert.
Ingredients
These simple ingredients for this easy dessert can be found at any local grocery store.
Pie:
- Pie Crust – Using a store-bought crust makes this pie super simple to make. But, if you have a little extra time, you can make a homemade crust, instead.
- Fresh Cranberries – Instead of fresh berries, you can also use frozen cranberries if they’ve been thawed.
- White Sugar – Granulated sugar sweetens up the filling.
- Fresh Orange – You’ll want to use both the orange zest and the juice.
- Vanilla Extract – Vanilla rounds out the flavors of the pie filling.
- Unsalted Butter – Butter gives the filling its rich texture.
- Eggs Plus Egg Yolks – Be sure to use large eggs.
Whipped Cream:
- Heavy Whipping Cream – This is the base of the homemade whipped cream.
- Powdered Sugar – Confectioner’s sugar gives the whipped cream it’s sweetness and silky texture.
- Vanilla Bean Paste – Warm vanilla flavor complements the sweet-tart filling.
Variations
It’s super easy to put your own spin on this easy pie! Here are a few suggestions.
- Extract – Try using almond extract instead of vanilla for a nutty twist or orange extract for more citrus.
- Syrup – Replace some or all of the sugar in the cranberry filling with maple syrup.
- Ginger – Add a dash of ground ginger for a spiced-up take on the pie.
- Citrus – Swap out the orange for lemon zest and lemon juice.
- Garnish – Sprinkle a little brown sugar on top for extra sweetness or orange zest for more citrusy flavor.
- Ice Cream – Instead of (or in addition to) serving the pie with whipped cream, you can also serve it with a scoop of vanilla ice cream which perfectly complements the tart cranberries.
- Crust – Instead of a standard crust using pie dough you can use a graham cracker crust.
How to Make Cranberry Pie
While this pie can be a labor of love, the steps are relatively easy, and the end result is a total holiday show stopper!
Cranberry Pie:
- Prep the crust. After allowing the crust to sit at room temperature, place it in a pie plate. Fold the edges of the side of the pie plate or crimp them. Trim off any excess.
- Bake. Place pie weights into the pan and bake until the crust becomes golden brown.
- Make the filling. Add the cranberries, sugar, orange juice, zest, and vanilla to a large pot of Dutch oven on the stovetop and simmer until the sugar dissolves and the cranberries all burst.
- Blend. Insert an immersion blender into the pot and blend until smooth. Alternatively, you can use a blender or food processor.
- Strain. Transfer the cranberry mixture to a large bowl by pouring it through a fine-mesh strainer.
- Add butter. Using a whisk, combine the butter with the cranberry mixture.
- Add eggs. Whisk together the whole eggs and yolks in a separate bowl before adding a portion of the cranberry puree to temper the eggs. Whisk the mixture together. Then transfer the eggs and cranberry puree to the rest of the cranberry mixture.
- Finish the filling. Whisk the cranberry puree and egg mixture constantly while heating on low.
- Transfer and bake. Spoon the filling into the cooled crust and smooth the top with a rubber spatula before placing it in the preheated oven.
- Cool. Once the filling is mostly set, the top is no longer shiny, and there’s just a slight jiggle, remove the pie from the oven and let it come to room temperature.
Whipped Cream:
- Combine sugar and cream. Place both the heavy cream and sugar in a large bowl. Mix together using a stand mixer or hand mixer with a whisk attachment.
- Add vanilla. Once stiff peaks have formed, add the vanilla bean paste and mix until completely combined.
- Garnish. Add the whipped cream to the top of the pie and sprinkle sugared cranberries over top, if desired.
Storage and Freezing
Once garnished with whipped cream, this pie needs to be refrigerated or frozen.
Stovetop Potpourri – If you have any fresh cranberries leftover, make some stovetop potpourri, it will make your whole house smell like Christmas!
How to Store Leftover Cranberry Pie
Cover the pie with plastic wrap or place individual slices in an airtight container. The pie will remain fresh for 3-4 days.
Can I Freeze Cranberry Pie?
Freeze the pie for up to 2 months after wrapping it tightly with plastic wrap and aluminum foil.
Common Questions about Cranberry Pie
Is it better to bake with fresh or frozen cranberries?
You can use either, but you’ll want to thaw the berries if they’re frozen. Do it in a colander over a plate or rimmed baking sheet so that any excess juice can drain from the berries.
What is cranberry pie made of?
Cranberry pie has a standard pie crust filled with a cranberry curd made with cranberries, citrus, and butter.
How to make a fruit pie without a soggy bottom?
Using a metal pie dish is the best way to avoid having a soggy crust.
More Absolutely Perfect Pies
On the prowl for more sweet pies to serve at parties and family gatherings? Take a peek at these pies that will knock everyone’s socks off!
Cranberry Pie
This Cranberry Pie, with sweetened tart cranberries, is the perfect dessert for holidays like Thanksgiving, Christmas and all year long!
Servings:
Ingredients
Pie:
- 1 refrigerated pie crust
- 12 ounces fresh cranberries
- 1 cup sugar
- 1 fresh orange , zest and fresh orange juice
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter
- 2 eggs plus 2 egg yolks
Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla bean paste
Instructions
Cranberry Pie:
- Preheat the oven to 450°F. Let the pie crust sit at room temperature for 15 minutes and then gently unroll into a deep 9-inch pie plate. Crimp the edges or gently fold them over to trim with a sharp paring knife.
- Fill the crust with pie weights and bake for 10-12 minutes or until golden brown. Remove and allow to cool while making the cranberry curd.
- In a large pot or Dutch oven over medium heat, combine the cranberries, sugar and orange juice and zest and vanilla. Simmer until the cranberries have popped and softened, about 15 minutes. Turn off the heat.
- Using an immersion blender (stick blender), puree the mixture in the same cooking pot.
- Pour the mixture through a fine-mesh sieve placed over a large mixing bowl. You might need to press it through with the back of a spoon. Immediately whisk in the butter. Set aside.
- In a small mixing bowl, whisk the whole eggs and egg yolks. Ladle in 1 cup of the cranberry puree while whisking vigorously to temper the eggs. Pour the tempered egg mixture into the larger mixing bowl of cranberry puree and then transfer them back to the original large cooking pot or Dutch oven.
- Heat over low heat, while continuously whisking, for 10 minutes. Remove from the heat and allow to cool for 15 minutes.
- Ladle the cranberry curd into the blind baked pie crust, smoothing out with an offset spatula.
- Reduce the oven temperature to 350°F. Bake the pie for 10-13 minutes or until the top is matte, the edges have pulled away slightly and the center is just jiggly.
- Remove and allow to cool fully before covering and chilling until ready to serve.
Whipped Cream:
- When ready to serve, make the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl using an electric hand mixer with a whisk attachment, beat the heavy whipping cream with the powdered sugar until stiff peaks form, approximately 3-4 minutes.
- When peaks form, whip in the vanilla bean paste until just blended. Do not over mix.
- Dollop the whipped cream to the center of the pie, making peaks and valleys with the back of a spoon.
- Optionally, garnish with sugared cranberries.
Nutrition
Calories: 450 kcal, Carbohydrates: 45 g, Protein: 4 g, Fat: 29 g, Saturated Fat: 16 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 9 g, Trans Fat: 0.5 g, Cholesterol: 105 mg, Sodium: 113 mg, Potassium: 132 mg, Fiber: 2 g, Sugar: 31 g, Vitamin A: 914 IU, Vitamin C: 15 mg, Calcium: 44 mg, Iron: 1 mg
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Très très bonne, excellente.
Merci pour la recette.