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Cranberry Pie

Cranberry Pie: Your New Favorite Holiday Dessert Delight

Cranberry Pie combines tart cranberries and a buttery crust, making it a delightful holiday dessert.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pie Crust
  • 1 package refrigerated pie crust Convenient base structure; homemade can be used for fresher taste.
For the Filling
  • 12 oz fresh cranberries Tartness; frozen can be used if thawed.
  • 1 cup sugar Adjust quantity for desired sweetness.
  • 1 each fresh orange (zest and juice) Adds citrus brightness.
  • 1 tsp vanilla extract Enhances flavor.
  • 4 tbsp unsalted butter Brings richness; plant-based for dairy-free.
  • 2 each eggs Binder and thickener; cornstarch for egg-free.
  • 2 each egg yolks For a smooth filling.
For the Whipped Cream Topping
  • 1 cup heavy whipping cream Essential for topping; coconut cream as dairy-free.
  • 2 tbsp powdered sugar Sweetens whipped cream.
  • 1 tsp vanilla bean paste Infuses whipped cream with flavor.

Equipment

  • 9-inch pie plate
  • Medium saucepan
  • Immersion Blender
  • Mixer

Method
 

Step‑by‑Step Instructions for Cranberry Pie
  1. Preheat your oven to 450°F (230°C).
  2. Allow the refrigerated pie crust to rest at room temperature for 15 minutes. Unroll it into a 9-inch pie plate, crimping the edges and blind-baking for 10-12 minutes until golden.
  3. In a medium saucepan, combine fresh cranberries, sugar, orange juice, orange zest, and vanilla extract. Simmer for 15 minutes until cranberries burst, then puree the mixture until smooth.
  4. Strain the cranberry puree through a sieve to remove solids, then whisk in unsalted butter until melted and smooth.
  5. Whisk eggs and egg yolks together, gradually adding warm cranberry puree to temper. Combine back into the saucepan and cook on low for 10 minutes, stirring.
  6. Pour the filling into the cooled pie crust and bake at 350°F (175°C) for 10-13 minutes until set. Cool completely before serving.
  7. Beat heavy whipping cream with powdered sugar until stiff peaks form. Fold in vanilla bean paste and top the cooled pie with whipped cream.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 210mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

This pie is best enjoyed fresh within the first few days post-baking for optimal flavor.

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