Description
This cranberry pie with a crimson lattice top is an impressive yet easy-to-make dessert, perfect for family dinners or festive gatherings, offering a stunning sweet-tart flavor.
Ingredients
- 3 cups fresh or frozen cranberries
- 1 cup granulated sugar
- 3 Tbsp cornstarch
- 1 Tbsp orange zest
- 2 Tbsp orange juice
- 1 tsp ground cinnamon
- 2.5 cups all-purpose flour
- 1 cup cold unsalted butter, cubed
- 0.5 cup ice water
- 0.5 tsp salt
- 1 large egg, for egg wash
- 1 to 2 tsp granulated sugar, for topping
Instructions
- Prepare Cranberry Filling: In a medium saucepan, combine 3 cups cranberries (fresh or frozen), 1 cup granulated sugar, 3 Tbsp cornstarch, 1 Tbsp orange zest, 2 Tbsp orange juice, and 1 tsp ground cinnamon. Cook over medium heat, stirring often, until the berries burst and the mixture thickens beautifully, about 5-7 minutes. Remove from heat and let it cool completely.
- Combine Dry Ingredients for Dough: In a large bowl, whisk together 2.5 cups all-purpose flour and 0.5 tsp salt. Add 1 cup cold unsalted butter, cut into small cubes. Using a pastry blender or your fingertips, cut in the butter until the mixture resembles coarse crumbs, with some pea-sized butter pieces still visible.
- Add Wet & Chill Dough: Gradually add 0.5 cup ice water to the flour mixture, mixing just until the dough comes together in shaggy clumps. Avoid overmixing to keep the crust tender. Divide the dough in half, form into two discs, wrap tightly in plastic, and chill for at least 30 minutes until firm to the touch.
- Assemble Pie: On a lightly floured surface, roll out one chilled dough disc into a 12-inch circle (about 0.125-inch thick). Carefully transfer it to a 9-inch pie plate, trimming any excess and leaving about a 0.5-inch overhang. Pour the completely cooled cranberry filling into the crust, spreading it evenly.
- Create Crimson Lattice Top: Roll out the second dough disc into another 12-inch circle. Using a sharp knife or pastry wheel, cut it into even strips, about 0.5 to 0.75 inch wide. Weave these strips over the filling to form your beautiful crimson lattice top. Trim the edges of the lattice strips and bottom crust, then crimp them together securely.
- Bake to Perfection: In a small bowl, whisk 1 large egg with a splash of water for an egg wash. Lightly brush the lattice top with the egg wash and sprinkle generously with 1-2 tsp granulated sugar. Bake the pie on a baking sheet at 400°F (200°C) for 15 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for another 30-45 minutes, or until the crust is deeply golden brown and the filling is visibly bubbly. If the crust starts browning too quickly, loosely tent it with aluminum foil to prevent burning.
Notes
For a tarter pie, reduce granulated sugar to 0.75 cup. For a dairy-free option, use plant-based shortening instead of butter. If the filling seems too thin, whisk 1 tsp cornstarch with 1 Tbsp cold water and return to heat briefly. If the crust starts browning too quickly during baking, loosely tent it with aluminum foil.
- Prep Time: 60 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80 g)
- Calories: 380 calories
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 40 mg