Description
This stunning cranberry pie features a vibrant, tart filling encased in a perfectly buttery, golden-brown lattice crust. Inspired by nostalgic holiday baking, this recipe balances the brightness of fresh cranberries with the sweetness of a classic pastry. It is designed to be accessible for home cooks of all levels, providing a rustic, refined centerpiece that is as grounding to prepare as it is delicious to serve.
Ingredients
4 cups fresh cranberries
1 1/2 cups granulated sugar
1/4 cup cornstarch
1 tablespoon orange zest
1 teaspoon vanilla extract
2 packages refrigerated pie crusts
1 egg, beaten (for egg wash)
1 tablespoon coarse sugar (for sprinkling)
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, toss the cranberries, sugar, cornstarch, orange zest, and vanilla extract until well combined.
Line a 9-inch pie dish with one crust and pour the cranberry filling inside.
Cut the second crust into 1-inch wide strips.
Weave the strips over the filling to create a lattice pattern, folding the edges of the bottom crust over the strips to seal.
Brush the lattice top with the beaten egg and sprinkle with coarse sugar.
Bake for 45 to 50 minutes until the crust is golden brown and the filling is bubbling.
Let cool completely before serving to allow the filling to set.
Notes
Ensure the cranberries are washed and dried thoroughly before mixing. If the edges of the crust begin to brown too quickly, cover them with a pie shield or aluminum foil. Letting the pie cool completely is essential for the starch to thicken the cranberry juices.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg