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Cranberry Orange Pie

close up of a slice of pie with a scoop of ice cream on top. Bowl of cranberries and pie in the background.

5 from 6 reviews

If you’re looking for an alternative to the traditional Thanksgiving pumpkin pie, look no further! This cranberry orange pie combines tangy cranberries with a sweet, spiced orange twist. Wrapped in a crisp pie crust and served with a scoop of ice cream, this dessert is sure to be a new favorite!

Ingredients

Instructions

  1. Put half of your cranberries in a food processor or blender and pulse a few times until coarsely chopped.
  2. In a large bowl, combine the cranberries, orange juice and orange zest.
  3. In a medium size bowl, stir together the dry ingredients (sugar, flour, cornstarch and cinnamon).
  4. Add the dry ingredients to the large bowl with the cranberries and stir until well coated.
  5. Press one of your pie crusts into a 9″ pie pan and trim so that the dough no longer hangs over the edges. Prick the bottom a few times with a fork.
  6. Pour the cranberry filling into the pie pan. Place your cubes of butter on top of the filling.
  7. Cover the filling with the second crust, seal with a little water and trim so it no longer hangs over the edges.
  8. Brush the top of the crust with an egg wash and sprinkle with coarse sugar.
  9. Bake at 375F for 45-50 minutes, or until golden brown and the filling is bubbling.
  10. Allow to cool completely before serving.

Notes

Nutrition

Keywords: cranberry pie, thanksgiving pie, how to make pie