Name: Cranberry Pie Recipe: The Deliciously Bad Holiday Secret
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 4 cups fresh cranberries; 1 cup granulated sugar; 1/4 cup all-purpose flour; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground cloves; 2 tablespoons butter, cut into small pieces; 1 prepared pie crust

Jump to Recipe

Okay, picture this: Thanksgiving. My crazy family’s all crammed into the dining room, the smell of turkey’s fighting with Aunt Carol’s perfume (she *always* overdoes it), and right smack-dab in the middle of the table? A cranberry pie. Not just *any* cranberry pie, mind you. This Cranberry Pie Recipe. It’s been a tradition longer than I can remember.

Seriously, no holiday is COMPLETE without it. It’s the one thing everyone—and I mean *everyone*—agrees on. And you know what? It’s ridiculously easy to make. Like, almost embarrassingly easy. That’s what I love about it! It’s a super simple, yet totally classic recipe. Forget fussy desserts that take all day. This Cranberry Pie Recipe delivers every single time, and that’s why I’m so excited to share it with you!

Why You’ll Love This Cranberry Pie Recipe

Quick and Easy to Make

Seriously, this Cranberry Pie Recipe is *so* simple! If you’ve never baked a pie before, don’t sweat it. Even beginner bakers can totally nail this one. It’s mostly just mixing and dumping – promise!

Perfect Balance of Tart and Sweet

Okay, this is the BEST part. You get that gorgeous tartness from the cranberries that just *wakes* you up, but then the sugar swoops in and balances everything out. It’s like a party in your mouth, a perfectly balanced, delicious party!

A Holiday Staple

Thanksgiving? Christmas? Heck, I’d make this for Flag Day! But seriously, this Cranberry Pie Recipe is *the* holiday dessert. It just screams cozy gatherings and happy memories. Trust me, your family will thank you!

The Key to a Perfect Cranberry Pie Recipe: Ingredients

Alright, let’s talk ingredients, because quality REALLY matters here! You’ll need:

4 cups fresh cranberries (or frozen, see note below!)
1 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves (don’t skip these, they add *magic*)
2 tablespoons butter, cut into small pieces
1 prepared pie crust (store-bought is totally fine, I won’t judge!)

Now, about those cranberries: fresh is my go-to, but frozen work in a pinch! Just thaw them completely and drain off any extra juice. Trust me; good ingredients make a HUGE difference in this Cranberry Pie Recipe!

Step-by-Step: Making Your Cranberry Pie Recipe

Preparing the Cranberry Filling

Okay, first things first: grab your biggest bowl! You’re gonna dump in those cranberries (make sure they’re not bruised or anything!), the sugar, flour, cinnamon, and cloves. Now, this is important: mix it all REALLY well. You want that sugar and flour to coat every single cranberry. We don’t want any naked cranberries in our pie, got it?

Cranberry Pie Recipe - detail 1

Assembling the Cranberry Pie

Alright, pie crust time! Carefully unroll that crust (or take it out of the package, no shame!). Gently place it in your pie dish. Now, pour that gorgeous cranberry mixture right into the crust. See how pretty it looks? Next, grab those little butter pieces and dot them all over the top of the cranberries. This is gonna make the filling extra rich and delicious. Trust me on this one!

Baking the Cranberry Pie

Okay, before we even *think* about putting the pie in, make sure your oven is preheated to 375°F (190°C). This is super important! You want a nice, hot oven so that crust gets golden brown and crispy. Carefully place the pie in the oven. Now, here’s a tip: if you have a pie shield, NOW is the time to use it! If not, don’t worry. Just keep an eye on the crust. If it starts to get too brown, just loosely cover the edges with foil. Bake for 50-60 minutes. You’ll know it’s done when the crust is a beautiful golden brown and the filling is bubbly and thick. Mmm, I can almost smell it now!

Cooling and Serving Your Cranberry Pie Recipe

This is the hardest part, I swear! You have to let the pie cool COMPLETELY before slicing into it. I know, torture, right? But trust me, if you cut into it too soon, the filling will be a runny mess. Ain’t nobody want that! Once it’s cool, slice it up and serve. My favorite? A big dollop of whipped cream or a scoop of vanilla ice cream. Oh man, I’m drooling just thinking about it!

Tips for the Best Cranberry Pie Recipe

Want to take your Cranberry Pie Recipe from “good” to “OMG, this is amazing!”? I’ve got a few tricks up my sleeve to help you nail it every single time. Seriously, these tips are game-changers!

Choosing the Right Cranberries

Okay, fresh cranberries are my absolute fave for this pie. They’ve got this amazing, vibrant flavor that just POPS! But, let’s be real, sometimes you can only find frozen. If that’s the case, don’t panic! Frozen cranberries work just fine. Just make sure you thaw them COMPLETELY and drain off any extra juice. Nobody wants a watery pie situation, am I right?

Preventing a Soggy Crust

Ugh, a soggy bottom crust is the WORST, right? Here’s my secret weapon: blind baking! Before you even put the cranberry filling in, pop that crust in the oven for about 15 minutes. Just poke some holes in the bottom with a fork first (to prevent it from puffing up). You can also brush the bottom crust with a little egg white before adding the filling. This creates a barrier that helps keep the crust nice and crispy. Trust me; it works like a charm!

Achieving the Perfect Crust Color

Nobody wants a burnt pie crust! A pie shield is your best friend here. If you don’t have one, no worries! Just loosely tent some foil over the edges of the crust when it starts to get too brown. You can also brush the crust with a little milk or egg wash before baking. This will give it a beautiful, golden-brown color. Ooh la la!

Cranberry Pie Recipe Variations

Okay, so you’ve mastered the basic Cranberry Pie Recipe. Awesome! Now it’s time to get a little wild and try some fun variations. Seriously, don’t be afraid to experiment! It’s all about making it *your* pie!

Adding Citrus Zest

Trust me on this one: a little citrus zest can take your Cranberry Pie Recipe to the NEXT LEVEL! Orange zest is my personal favorite – it just brightens everything up and adds this amazing zing. Lemon zest works great too! Just a teaspoon or two is all you need. It’s like a little hug for your taste buds!

Incorporating Nuts

Want to add some texture and crunch? Toss in some chopped nuts! Walnuts or pecans are my go-to’s. Just sprinkle about a half cup over the cranberry filling before baking. They get all toasty and delicious in the oven. Mmm, I’m drooling again!

Spicing it Up

Feeling adventurous? Play around with different spices! A pinch of nutmeg or ginger can add some warmth and depth to your Cranberry Pie Recipe. You can even try a little cardamom for a more exotic flavor. Just don’t go overboard! A little goes a long way. You want the cranberry flavor to still shine through!

Serving Suggestions for Your Cranberry Pie Recipe

Okay, so you’ve got this gorgeous Cranberry Pie Recipe fresh out of the oven. Now what? Well, a big ol’ slice is a great start! But let’s take it to the next level, shall we? My go-to is a dollop of whipped cream – homemade if I’m feeling fancy! Vanilla ice cream is also a winner. Or, for something a little different? A cheese board with some sharp cheddar or brie. Trust me, it’s a surprisingly amazing combo!

Storing and Reheating Your Cranberry Pie Recipe

Okay, so you have leftover Cranberry Pie Recipe? Lucky you! Just pop it in the fridge, covered, and it’ll be good for about 3 days. When you’re ready for another slice, you can eat it cold (I do!), or gently reheat it in a 350°F oven for about 10 minutes. Careful, don’t let it burn!

Cranberry Pie Recipe: Frequently Asked Questions

Can I use frozen cranberries?

Absolutely! Frozen cranberries are your friend, especially if fresh ones are hard to find. Just make sure you thaw them completely and drain off any extra juice before using them in your Cranberry Pie Recipe. Nobody wants a soggy pie!

How can I make the pie sweeter?

So, you’ve got a sweet tooth, huh? No judgment here! If you want a sweeter Cranberry Pie Recipe, just add a little more sugar. Start with an extra 1/4 cup, and taste as you go. You can also try using a sweeter variety of cranberries, if you can find them. But honestly, I think the tart-sweet balance is what makes this pie so amazing!

How do I prevent the crust from burning?

Burnt crust? No way! A pie shield is your best bet. But if you don’t have one, just loosely cover the edges of the crust with foil after about 30 minutes of baking. This will protect them from getting too brown. Keep an eye on it, though! Ovens can be sneaky!

Can I make this Cranberry Pie Recipe ahead of time?

You betcha! This Cranberry Pie Recipe is actually even better the next day, after the flavors have had a chance to meld together. Just bake it, let it cool completely, and then store it in the fridge, covered, for up to 2 days. When you’re ready to serve, you can eat it cold or warm it up a bit in the oven. Easy peasy!

Nutritional Information for Cranberry Pie Recipe

Okay, so here’s the deal: I’m not a nutritionist, and every cranberry pie is a little different, right? Different brands, different cranberries… you get the idea! So, any nutritional information you find online for *any* Cranberry Pie Recipe (including this one!) is just an estimate. It’s gonna vary based on the ingredients you use. Just keep that in mind, okay?

Rate this Cranberry Pie Recipe

Okay, you made it this far! Now, pretty please? Let me know what you think! Leave a comment and give this Cranberry Pie Recipe a rating. I wanna hear all about it!