Ingredients
Filling
- 6 cups fresh cranberries (or frozen, thawed and drained)
- 2 ¼ cups granulated sugar
- ⅓ cup orange juice
- ¼ cup cornstarch
- 3 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 1 tablespoon chopped fresh sage
- 2 tablespoons butter, diced
Pie Crust & Topping
- 2 premade raw pie crusts
- 1 egg, beaten (for egg wash)
- 2 tablespoons demerara or turbinado sugar (for sprinkling)
- 4 cups whipped topping or whipped cream (for serving)
Instructions
- Pulse Cranberries: Place cranberries in the bowl of a food processor and pulse until finely chopped, working in batches if necessary.
- Marinate Cranberries: Transfer chopped cranberries to a large bowl, sprinkle with granulated sugar, stir to combine, and set aside to macerate for 1 hour.
- Mix Filling Ingredients: After resting, add orange juice, cornstarch, flour, cinnamon, nutmeg, allspice, ginger, salt, and vanilla extract to the cranberries. Stir well to combine.
- Cook Filling: Transfer mixture to a large saucepan or pot. Over medium-low heat, bring to a low simmer, stirring frequently for 10 minutes until thickened. Remove from heat and let cool.
- Preheat Oven and Prepare Crust: Preheat oven to 400°F. Unroll one pie crust and press into a 9-inch pie plate evenly. Set aside.
- Create Lattice Strips: Unroll the second pie crust on a parchment-lined cookie sheet, cut into 1-inch strips using a knife or pastry wheel, and set aside.
- Assemble Pie: Spoon the cooled cranberry filling into the prepared crust, spreading evenly. Dot with diced butter and sprinkle chopped fresh sage over the filling.
- Weave Lattice Top: Lay 5-6 pie dough strips spaced evenly over the filling. Weave remaining strips perpendicularly to form a lattice pattern. Trim excess dough and crimp edges to seal.
- Prepare for Baking: Place pie on a baking sheet, brush lattice and edges with beaten egg, and sprinkle with demerara sugar.
- Bake Pie: Bake for 30-40 minutes until the filling is bubbly and crust is golden brown. If crust browns too fast, loosely cover with foil.
- Cool: Remove pie from oven and let cool completely, about 4 hours, before slicing.
- Serve: Serve each slice topped with a dollop of whipped topping or whipped cream.
Notes
- Using fresh cranberries will yield the best flavor, but frozen cranberries are a convenient substitute—just be sure to thaw and drain them well.
- Macerating the cranberries with sugar helps soften them and enhances sweetness.
- The lattice crust adds a decorative touch but can be replaced by a full crust or crumb topping if preferred.
- Allowing the pie to cool fully is essential for the filling to set properly, ensuring clean slices.
- Use demarara or turbinado sugar for topping to add a crunchy texture and subtle molasses flavor.
- Fresh sage adds a fragrant herbal note that complements the tart cranberries beautifully; dried sage can be used in a pinch but use less.
- Prep Time: 1 hour 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
