Cranberry Pie seems invented specifically for the holidays! Cranberry Pie a perfect pie for the season when fresh cranberries abound at the markets and groceries.
Cranberry Pie captures the fresh bright flavor of cranberries. This pie calls for a bit more sugar than I usually put in a 9-inch pie, but in this case, it is completely necessary. The sweetness helps tame and balance the zingy but wonderful cranberry taste.
Fresh cranberries aren’t available year-round, and even frozen cranberries can be hard to come by. If you fall for this pie or love cooking with cranberries, you should buy extra bags of cranberries when you see them fresh in the grocery store. Pop a few bags in the freezer for future use. Cranberries don’t need to be washed before freezing; just rinse them before use and add them to your recipes.
4 cups cranberries
1 and 1/4 cup sugar
1 tablespoons cornstarch
1 teaspoon orange juice
1/4 teaspoon of freshly grated nutmeg
pince of salt
1 tablespoon butter
Double crust pie pastry
1. Briefly pulse 3 cups of cranberries in food processor or chop them coarsely.
2. Add chopped cranberries, whole cranberries, sugar, cornstarch, nutmeg, orange juice, and salt into a large bowl and mix well.
3. Line pie pan with pastry, and then add the cranberry mixture.
4. Dot with butter, and then cover with top crust.
5. Trim extra dough and crimp edges.
6. Bake at 375 F for about 40-45 minutes.