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Cranberry Pie


Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 hours
Total Time 5 hours 45 minutes
Servings 10 people
A slice of cranberry pie on a white plate topped with whipped cream and sugared cranberries.

Cranberry Pie is a deliciously easy and tasty pie recipe that you will love. Made with a shortbread crust and a sweet cranberry filling this pie will become a staple at your holiday gatherings.

Ingredients  

Crust

Cranberry Filling

  • 12 ounces cranberries fresh or frozen
  • 1 cup + 2 tablespoons granulated sugar
  • ½ cup water
  • ¼ cup lemon juice
  • ¼ teaspoon salt
  • 2 large eggs
  • 3 additional large egg yolks
  • ½ cup unsalted butter sliced

Topping


Instructions

Crust

  • Preheat the oven to 350°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 (see notes for pie dish alternative) and use a flat bottomed glass to gently press the mixture into the bottom and sides of the pan so it's nice and 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. Remember to scrape off the bottom of the strainer. 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 done when it has thickened and reaches 170°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're ready to serve, top with whipped cream and sugared cranberries.

Notes

  1. The cookies should yield about 2 cups of crumbs and can be substituted with gingersnap or graham cracker crumbs.
  2. For a 9-inch pie dish, use 1 1/2 cups crumbs and 5 tablespoons melted butter.
  3. This pie is made with both eggs and egg yolks so make sure you don't add 5 full eggs to the recipe filling.
  4. Since this is already cooled in the refrigerator we prefer to store it in the refrigerator when we are not serving. This can be kept fresh for up to 5 days covered with plastic wrap or foil.
  5. To freeze this Cranberry Pie Recipe, I recommend that you use the option for baking in a 9” pie above and use a foil pan. Bake and cool as directed in the ingredients then wrap in foil and place in a freezer bag, this should last in the freezer for about 3 months. You can let it defrost overnight in the refrigerator before serving.

Nutrition

Calories: 418kcal | Carbohydrates: 50g | Protein: 3g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 84mg | Sodium: 223mg | Potassium: 76mg | Fiber: 2g | Sugar: 32g | Vitamin A: 586IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 1mg

Find it online: www.sugarandsoul.co/cranberry-pie/