Cranberry Pie Recipe

Ingredients

• 1 double pie crust
• 6 cups fresh cranberries ((or frozen, thawed), divided (1½ pounds, 675g))
• 1¾ cups granulated sugar ((350g))
• 6 tablespoons cornstarch ((42g))
• 1 teaspoon orange zest
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• 1 large egg

Steps

1. 1

   Preheat the oven to 425°F. Let the pieces of pie crust soften on the counter ​​so that you can roll them easily.

2. 2

   In the bowl of a food processor, combine 5 cups of cranberries (562g), sugar, cornstarch, orange zest, cinnamon, ginger, vanilla, and salt. Process for about 10 seconds to break apart the cranberries. Transfer the mixture to a large bowl and fold in the remaining 1 cup of cranberries. Set aside.

3. 3

   On a lightly floured surface, roll 1 disk of pie dough into a 13-inch circle about ⅛-inch thick. Press the circle into a 9-inch deep-dish pie plate. Trim any excess dough to leave a 1-inch overhang over the edge of the pie plate. Refrigerate the bottom crust while you roll out the top crust.

4. 4

   Roll the other disk into a 12-inch circle. Cut the dough into 3/4-inch-wide strips. (There should be about 14 strips.)

5. 5

   Scoop the cranberry mixture into the bottom pie crust and smooth it into an even layer.

6. 6

   Create a lattice pattern with the pie crust strips over the cranberries. Trim the lattice strips to have a ½-inch overhang (slightly shorter than the bottom crust). Fold the bottom crust over the lattice strips and gently press down to create a flat edge. Crimp the edges with your fingers if you like.

7. 7

   In a small bowl, beat the egg with 1 tablespoon of water. Brush just the crust with the egg wash, being careful not to brush the filling, and place the pie on a rimmed baking sheet. Cover the edges of the pie with a pie shield or aluminum foil. (It will brown faster than the lattice topping.)

8. 8

   Bake for 20 minutes, then reduce the oven temperature to 375°F and bake for 40 to 50 minutes or until the top is golden brown and the filling is bubbling at the edges and in the center.

9. 9

   Let the pie cool completely, about 4 hours, before slicing.