Cranberry Pie

Cranberry Pie

I’m finally getting some Christmas baking underway. Alex complained to me the other day that he was sick of pumpkin. I kept making pumpkin pie and pumpkin spaghetti for dinner :-p I told him that was impossible but I would make him something more Christmassey.

Cranberry Pie

I still have an abundance of cranberries left from Thanksgiving. I’m not sure about here in the US but in the UK cranberries and cranberry sauce are served with Christmas dinner. I figured Alex would be down with an all cranberry pie.

I used my new favorite pie crust from King Arthur. If it were up to Alex I would make him a pie every week. The pie crust is mixed in a bowl with a wooden spoon and then immediately pressed into the pie plate. No rolling or chilling required.  This saves me a lot of precious time. He better enjoy the pies while he can. I have a feeling in the next few months there will be minimal baking going on.

Cranberry Pie

Alex said this is one of his favorite pies I’ve made in a long time. The cranberries are super tart but it also has a nice amount of sweetness from the rest of the filling. It’s probably one of the ugliest pies I’ve ever made and hard to slice but the crust came out better than my last few pies. The sliced pie was actually more ugly in person than in the photo :-p

Cranberry Pie

Cranberry Pie



2 cups AP flour

1/2 tsp salt

1 tsp sugar

1/4 tsp baking powder

7 tbs unsalted butter, melted

1/4 cup cold water

cream, for brushing the edges of crust


3 eggs

1 cup sugar

1/2 cup light corn syrup

1 tbs butter, melted

1/2 tsp salt

12 ounces fresh cranberries, coarsely chopped


1/2 cup AP flour

2/3 cup light brown sugar, packed

1 1/2 tsp cinnamon

1/4 tsp salt

5 tbs unsalted butter, cut into cubes

1/4 cup chopped pecans


  1. Preheat the oven to 375 F. In a large bowl mix all of the ingredients together in the order listed for the crust and stir with a wooden spoon. It should form a dough ball. You may need a few extra tablespoons of water.
  2. Transfer the dough to a 9 inch pie plate and press with your hands to cover the bottom and sides. Set aside. Crimp the edges with a fork.
  3. In the bowl of an electric mixer beat together the eggs, sugar, corn syrup, butter and salt until combined. Stir in the cranberries. Pour the mixture into the prepared pie plate.
  4. In a medium bowl mix together all of the topping ingredients. Using your hands or a pastry cutter mix until pea size chunks form. Pour over top the prepared filling. Brush the dough edges with the cream and bake for 15 minutes.
  5. Turn the heat down to 325 and bake for a further 35-40 minutes (my pie needed about 50 minutes). Place on a cooling rack for 1 hour. Serve warm or a room temperature.

adapted from Perfect Pies & More and King Arthur Flour

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