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1h 20min
8 servings
0
A sweet and tart holiday dessert featuring a luscious cranberry filling nestled in a flaky, buttery pie crust.
Calories
Protein
Carbs
Fat
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
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Read instructions and get ready to cook
Preheat the oven to 375°F (190°C).
Roll out one pie crust and place it in a 9-inch pie dish. Trim the edges and set aside.
In a large bowl, combine cranberries, sugar, flour, zest and juice of 1 orange, cinnamon, and salt. Mix well.
Pour the cranberry mixture into the prepared pie crust. Dot the top with butter.
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.
In a small bowl, beat the egg. Brush the top crust with the beaten egg.
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.
Let the pie cool for at least 30 minutes before slicing and serving.
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