Recipe details
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Cranberry Pie
1h 20min
8 servings
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A sweet and tart holiday dessert featuring a luscious cranberry filling nestled in a flaky, buttery pie crust.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
4 g
36 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Preheat oven
Preheat the oven to 375°F (190°C).
Prepare pie crust
Roll out one pie crust and place it in a 9-inch pie dish. Trim the edges and set aside.
Prepare cranberry filling
In a large bowl, combine cranberries, sugar, flour, zest and juice of 1 orange, cinnamon, and salt. Mix well.
Fill pie crust
Pour the cranberry mixture into the prepared pie crust. Dot the top with butter.
Add top crust
Roll out the second pie crust and place it on top of the filling. Trim the edges, seal, and crimp. Cut a few slits in the top crust to allow steam to escape.
Egg wash
In a small bowl, beat the egg. Brush the top crust with the beaten egg.
Bake pie
Place the pie on a baking sheet and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Cool and serve
Let the pie cool for at least 30 minutes before slicing and serving.
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