Description
A delightful dessert that combines tart cranberries with a buttery crust and a hint of citrus, perfect for holiday gatherings.
Ingredients
Scale
- 3 cups fresh cranberries
- 1 cup sugar (adjust according to tartness)
- 1 tablespoon orange zest
- 1/4 cup orange juice
- 3 tablespoons all-purpose flour
- 2 cups all-purpose flour (plus more for rolling)
- 1/2 cup (1 stick) unsalted butter, chilled and cubed
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 large egg, beaten (for egg wash)
Instructions
- In a large mixing bowl, combine 2 cups all-purpose flour, salt, and cinnamon. Rub in the chilled butter until the mixture resembles coarse crumbs.
- Gradually mix in cold water, one tablespoon at a time, until the dough comes together. Avoid over-mixing!
- Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for at least an hour.
- In another bowl, mix cranberries, sugar, orange zest, orange juice, and flour. Toss gently to combine.
- Roll out one disk of dough into a 12-inch circle and transfer it to a pie dish.
- Fill the crust with the cranberry mixture, spreading evenly.
- Roll out the second disk of dough and place it on top or cut into strips for a lattice pattern. If using a whole layer, cut slits for steam to escape.
- Brush the top crust with the beaten egg.
- Preheat the oven to 375°F (190°C). Place the pie on a baking sheet and bake for 45-50 minutes until golden and bubbly.
- Cool for at least two hours before serving to allow the filling to set.
Notes
For a gluten-free option, consider using almond flour or a gluten-free flour blend in your crust.
- Prep Time: 60 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 35mg
Keywords: cranberry pie, holiday dessert, Thanksgiving, festive recipes, traditional pie