cranberry pie
This delightful cranberry pie combines the tartness of fresh cranberries with a sweet, buttery crust, making it a perfect dessert for the holiday season or any special occasion.
Equipment
- 1 9-inch pie pan
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 rolling pin
- 1 saucepan
- 1 oven
Ingredients
- 1 pre-made pie crust pre-made pie crust (for a 9-inch pie)
- 2 cups fresh cranberries Can substitute with frozen cranberries (thawed and drained)
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 1 tablespoon butter Cut into small pieces
Instructions
- Preheat the oven to 375°F (190°C).
- In a saucepan over medium heat, combine the fresh cranberries, sugar, flour, cinnamon, and salt. Stir gently and cook for about 5-7 minutes until the cranberries start to soften.
- Remove the mixture from heat and add the vanilla extract. Allow it to cool for a few minutes.
- Roll out the pre-made pie crust and place it into the 9-inch pie pan. Trim any excess crust hanging over the edges.
- Pour the cranberry mixture into the pie crust, spreading it evenly. Dot the top with small pieces of butter.
- Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
- Once baked, let the pie cool for at least 30 minutes before serving to allow the filling to set.
Notes
Serve warm or at room temperature. It pairs wonderfully with whipped cream or vanilla ice cream.
You can substitute fresh cranberries with frozen cranberries; just make sure to thaw them and drain any excess moisture before using.
For added flavor, consider including a teaspoon of orange zest in the cranberry filling.