The holidays, right? They’re just *begging* for amazing desserts! And while pumpkin and pecan pies get all the glory, let me tell you about my new obsession: Cranberry Pie! It’s just so festive, so vibrant, and honestly? It’s way easier to make than you think! This isn’t your grandma’s cranberry pie, though. We’re ditching the traditional pastry crust for a buttery, crumbly shortbread crust that’ll knock your socks off.
I remember the first time I had cranberry pie. It was at my aunt’s, and I was *sure* I wouldn’t like it (I was a picky kid!). But one bite, and I was hooked! The tartness of the cranberries with that sweet, buttery crust? Perfection! And this Cranberry Pie recipe? Trust me, it’s even better. It’s become a new tradition in my house, and I can’t wait for you to try it!
Why You’ll Love This Cranberry Pie
Quick and Easy Cranberry Pie
Seriously, who has time to make pie crust from scratch during the holidays? Not me! That’s why I adore this recipe. The shortbread crust is SO easy – just crush, mix, and bake! It cuts down on prep time *big* time, and honestly? It’s even tastier than regular pie crust. Win-win!
Unique and Delicious Cranberry Pie
Okay, let’s talk flavor. The tart cranberries are balanced perfectly by the sweet, buttery shortbread. It’s not your everyday pie, and that’s what makes it special! The lemon juice brightens everything up, and the texture? Oh my gosh, the smooth filling with the crumbly crust? It’s just… *chef’s kiss*!
Perfect Cranberry Pie for the Holidays
Need a show-stopping dessert for Thanksgiving or Christmas? Look no further! This Cranberry Pie is festive, beautiful, and guaranteed to impress. Plus, it’s a nice change from the usual pumpkin and apple pies. Trust me, your guests will be begging you for the recipe!
Ingredients for Your Cranberry Pie
Alright, let’s gather our goodies! You’ll need: 10 ounces of shortbread cookies (the yummy kind!), 6 tablespoons of unsalted butter (melted, please!), and 1/3 cup of granulated sugar for that dreamy crust. For the filling, grab 12 ounces of cranberries (fresh or frozen, either works!), 1 cup *plus* 2 tablespoons of granulated sugar, 1/2 cup of water, 1/4 cup of lemon juice, and just a pinch (1/4 teaspoon) of salt. Now, for the creamy goodness: 2 large eggs, 3 extra large egg yolks (don’t skip these!), and 1/2 cup of unsalted butter (sliced). And finally, whipped cream and sugared cranberries for topping! Yum!
How to Make Cranberry Pie: Step-by-Step Instructions
Preparing the Shortbread Crust for Cranberry Pie
First things first, let’s get that oven preheating to 350 degrees F! Now, grab your shortbread cookies and toss ’em into a food processor. Pulse until you’ve got fine crumbs – almost like sand. Then, add in your melted butter and sugar, and pulse again until it’s all combined. It should stick together when you press it. Next, press the mixture into a 10-inch springform pan. I like to use a flat-bottomed glass to *really* pack it in there. Bake for 10 minutes, then let it cool. Easy peasy!
Making the Cranberry Pie Filling
While that crust is baking (or cooling!), let’s whip up the cranberry filling. Clean out that food processor—we’re not done with it yet! In a saucepan, combine your cranberries, sugar, water, and salt. Bring it to a boil over medium-high heat, and cook for about 10 minutes, stirring now and then, until the berries burst. Okay, now pour that hot mixture into the food processor (careful, it’s hot!) and pulse until it’s super smooth. Here’s a trick: pour it through a fine-mesh strainer to get rid of the seeds. Trust me, you’ll thank me later! Whisk your eggs and yolks in a bowl. Then, *slowly* drizzle about a third of the hot cranberry mixture into the eggs while whisking like crazy – this is called tempering and it prevents scrambled eggs! Add the egg mixture back into the saucepan and cook over low heat, stirring *constantly*, until it thickens (about 10-12 minutes). It should coat the back of a spoon and reach 170 degrees F. Take it off the heat and stir in the butter, a tablespoon at a time, then add the lemon juice.
Assembling and Chilling Your Cranberry Pie
Pour that gorgeous cranberry filling into your cooled shortbread crust. Let it cool at room temperature for about an hour, then pop it into the fridge for at least 4 hours. I know, it’s hard to wait, but trust me, it’s worth it!
Serving Your Cranberry Pie
When you’re ready to serve, top with whipped cream and those fancy sugared cranberries! Ta-da! You’ve got yourself a stunning and delicious Cranberry Pie!
Tips for the Best Cranberry Pie
Ingredient Notes and Substitutions for Cranberry Pie
Okay, so about those shortbread cookies… I usually use Walker’s, but any good-quality shortbread will do! If you’re feeling adventurous, gingersnaps or even graham crackers work in a pinch. Just adjust the sugar in the crust to taste! And hey, if you only have regular eggs? It’ll *probably* be fine, but the extra yolks make it extra rich, so don’t skip ’em if you can help it!
Avoiding Common Cranberry Pie Mistakes
Listen up, because this is important! Don’t overbake the crust! It should be lightly golden, not burnt. And when you’re making the filling, *stir constantly*! Seriously, set a timer if you have to. Nobody wants a lumpy cranberry pie! Also, make sure you temper those eggs slowly. Scrambled eggs in your pie? No thanks!
Cranberry Pie Variations
Different Crust Options for Your Cranberry Pie
Okay, so you’re not a shortbread fan? No problem! Graham cracker crusts are *amazing* with this recipe. Or, for a little zing, try gingersnap cookies! Just crush ’em up like we did with the shortbread, and you’re good to go! I sometimes add a pinch of cinnamon to my graham cracker crust. Yum!
Spice Up Your Cranberry Pie
Want to take your Cranberry Pie to the next level? Add a dash of cinnamon or nutmeg to the filling! It’ll give it that warm, cozy holiday feeling. You could even try a pinch of cardamom for something *really* special! Play around and see what you like!
Serving Suggestions for Cranberry Pie
Okay, so you’ve got this amazing Cranberry Pie… what do you serve with it? My go-to is a big scoop of vanilla ice cream. The cold creaminess is *perfect* with the tart cranberry! A dollop of Greek yogurt is also fantastic if you want something a little lighter. Or, hey, just eat it plain! It’s that good!
Storing and Reheating Your Cranberry Pie
Got leftovers? Lucky you! This Cranberry Pie keeps beautifully. Just cover it tightly with plastic wrap or foil and pop it in the fridge for up to 5 days. Want to freeze it? Bake it in a foil pan, cool completely, wrap it up tight, and freeze for up to 3 months. Just defrost it overnight in the fridge before serving!
Cranberry Pie FAQs
Can I use frozen cranberries for Cranberry Pie?
Absolutely! Frozen cranberries work just as well as fresh ones in this recipe. No need to thaw them either – just toss ’em in the saucepan! I actually often use frozen cranberries because they’re easy to keep on hand. Just make sure they’re good quality!
How long does Cranberry Pie last?
Okay, so if you’re lucky enough to have leftovers (and trust me, you might not!), this Cranberry Pie will keep in the fridge for about 5 days. Make sure it’s covered tightly, though, so it doesn’t dry out. After that? You’re on your own!
Can I make Cranberry Pie ahead of time?
You betcha! This pie is actually *perfect* for making ahead. In fact, I usually make it a day or two before I need it. It gives the flavors a chance to meld together, and it’s one less thing to worry about on the big day! Just keep it covered in the fridge until you’re ready to serve.
Nutritional Information for Cranberry Pie
Okay, so everyone always asks about the nutrition info. Here’s the deal: This Cranberry Pie is delicious, but it’s still dessert! And honestly? The nutritional information can vary a LOT depending on the exact ingredients you use (different brands, different cookies, you get the idea!). So, the numbers I *could* give you would only be an estimate. Just enjoy a slice, and don’t sweat the small stuff! Everything in moderation, right?
Rate This Cranberry Pie Recipe
So, what’d ya think? Did you love this Cranberry Pie as much as I do? Leave a comment below and let me know! And hey, don’t forget to rate the recipe and share it with your friends! Happy baking!
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Cranberry Pie: Delight in 1 Unforgettable Tart Treat
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 5 hours 45 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Pie recipe features a shortbread crust and a smooth cranberry filling. Top with whipped cream and sugared cranberries for a festive dessert.
Ingredients
- Crust:
- 10 ounces shortbread cookies
- 6 tablespoons unsalted butter, melted
- 1/3 cup granulated sugar
- Cranberry Filling:
- 12 ounces cranberries, fresh or frozen
- 1 cup + 2 tablespoons granulated sugar
- 1/2 cup water
- 1/4 cup lemon juice
- 1/4 teaspoon salt
- 2 large eggs
- 3 additional large egg yolks
- 1/2 cup unsalted butter, sliced
- Topping:
- Whipped Cream
- Sugared Cranberries
Instructions
- Crust: Preheat the oven to 350 degrees F.
- Add the cookies to a food processor and process until fine crumbs form.
- Add in the melted butter and sugar and process until fully combined. The mixture should stick together when pressed between fingers.
- Transfer the mixture to a 10-inch springform pan and use a flat bottomed glass to gently press the mixture into the bottom and sides of the pan so it is compact.
- Bake the crust for 10 minutes, then remove from oven and allow to cool.
- Cranberry Filling: While the crust is baking, clean the food processor and set aside.
- Add the cranberries, sugar, water, and salt to a medium saucepan and bring to a boil over medium-high heat. Cook for 10 minutes, stirring occasionally until the berries have burst.
- Transfer the berry mixture to the food processor (or blender) and pulse for about 1 minute until smooth.
- Pour the mixture through a fine-mesh strainer over the saucepan and use a spoon or rubber spatula to press the mixture through the strainer until only seeds remain. Discard the seeds.
- In a medium bowl, whisk together the eggs and egg yolks and then add 1/3 of the cranberry mixture to the eggs slowly while continuing to whisk to temper the eggs.
- Add the tempered egg mixture into the rest of the cranberry mixture in the saucepan, whisking constantly.
- Cook the mixture over low heat for another 10 to 12 minutes, stirring constantly with a rubber spatula, making sure to scrape down the sides and bottom of the pan. The mixture is ready when it has thickened and reaches 170 degrees F and coats the back of a spoon.
- Remove from heat and stir in the butter 1 tablespoon at a time, then stir in the lemon juice.
- Pour the filling into the prepared pie crust and allow the pie to cool at room temperature for 1 hour before transferring to the refrigerator for an additional 4 hours.
- When you are ready to serve, top with whipped cream and sugared cranberries.
Notes
- The cookies should yield about 2 cups of crumbs and can be substituted with gingersnap or graham cracker crumbs.
- For a 9-inch pie dish, use 1 1/2 cups crumbs and 5 tablespoons melted butter.
- This pie is made with both eggs and egg yolks so do not add 5 full eggs to the recipe filling.
- Store in the refrigerator when not serving, up to 5 days covered with plastic wrap or foil.
- To freeze, bake in a 9-inch foil pan, cool, wrap in foil, and place in a freezer bag. It should last in the freezer for about 3 months. Defrost overnight in the refrigerator before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
