Cranberry Harvest Pie has always been a favorite of mine, especially when the season turns crisp, and the air smells fresh. Every fall, as the cranberry fields start to ripen, I look forward to making this pie. Cranberries, with their tart and sweet taste, are perfect for the rich, buttery crust that I love to bake. The Cranberry Harvest Pie combines those juicy berries with warm spices, making it a comforting treat. I think about the harvest and how it brings people together, just like this pie does around the table.
A Tradition in My Kitchen
In my kitchen, making the Cranberry Harvest Pie is a tradition that I’ve passed down over the years. The smell of cinnamon and sugar fills the air as I prepare the filling, and it instantly reminds me of family gatherings. The first time I made this pie, I was a little nervous, but now, it’s a recipe that comes naturally. Each time, I tweak it slightly, adding a bit more spice or using fresh ingredients from the garden. The result is always the same: a warm, delicious pie that everyone loves.
Why I Love Cranberry Harvest Pie
What I adore about the Cranberry Harvest Pie is how it blends the tartness of the cranberries with the sweetness of sugar and orange zest. It’s the perfect balance of flavors! I also love that it’s not too heavy—just light enough to enjoy after a big meal. The berries burst as you bite into them, and the spices linger, making each slice a reminder of the harvest season. It’s one of those pies that tastes like home.
Serving It Right
I always serve Cranberry Harvest Pie with a dollop of whipped cream or a scoop of vanilla ice cream. The cool, creamy topping complements the warm pie perfectly. Whether it’s a holiday or just a quiet evening at home, this pie never fails to make things feel special. For me, it’s not just about the taste—it’s about the memories created each time I bake it, and the smiles shared around the table.
Table of Contents
Chef’s Notes- Cranberry Harvest Pie
- Chill Your Ingredients for a Flakier Crust: It’s essential to keep the butter, shortening, and even the water cold. This helps create a tender, flaky crust. If the dough feels too soft, pop it back in the fridge for 10-15 minutes before rolling it out.
- Avoid Overworking the Dough: When forming the dough, mix it just enough for it to come together. Overworking it can make the crust tough.
- Use a Pie Shield or Aluminum Foil: If you notice the edges of the crust start to brown too quickly, gently cover them with a pie shield or aluminum foil to prevent burning while the filling cooks through.
- Let the Pie Cool: After baking, allow the pie to cool for at least 4 hours before slicing. This gives the filling time to firm up and prevents it from running when you cut into it.
- Customizing the Filling: Feel free to add a tablespoon of bourbon to the filling for extra depth or fold in a handful of chopped pecans for added texture and flavor.
- Make Ahead: The pie crust can be made up to two days in advance and stored in the fridge. You can also make the cranberry filling ahead of time and refrigerate it until you’re ready to bake.
- Serving Tip: For a truly festive touch, serve slices of this pie with a dollop of whipped cream or vanilla ice cream, and a light drizzle of caramel sauce.
- For a Crispier Bottom Crust: Place the pie on a preheated baking sheet in the oven to ensure the bottom gets a nice golden crispness.
Cranberry Harvest Pie
4
slices20
minutes25
minutes850
kcal4
hours4
hours45
minutesIndulge in the vibrant flavors of our Cranberry Harvest Pie, a must-have at your Thanksgiving spread! Bursting with fresh cranberries and a hint of orange, this delightful dessert combines a flaky, buttery crust with a luscious, tangy filling that’s sure to impress your guests. Whether you’re a seasoned baker or a kitchen novice, this easy-to-follow recipe delivers stunning results with minimal effort. Elevate your holiday table with this timeless classic that perfectly balances sweet and tart notes. Get ready to savor every bite and make this festive season truly unforgettable!
Ingredients
- For the Crust
2/3 cup all-purpose flour
1/2 tbsp granulated sugar
a pinch of salt
1 1/4 tbsp vegetable shortening chilled and diced
2 tbsp unsalted butter cold and cubed
2 tbsp ice water
- For the Filling
2.4 cups fresh cranberries
0.8 cups granulated sugar
1/5 cup fresh orange juice
1 1/4 tbsp cornstarch
1 1/4 tbsp all-purpose flour
1/8 tsp ground ginger
a pinch of salt
0.4 tbsp orange zest
0.4 tbsp vanilla extract
- Alternative Ingredients:
Vegetable Shortening: Can be substituted with coconut oil for a dairy-free option.
Unsalted Butter: Replace with dairy-free margarine to make the crust vegan.
All-Purpose Flour: Use gluten-free flour blend for a gluten-free pie.
Granulated Sugar: Substitute with coconut sugar or honey for a natural sweetener.
Orange Juice: Replace with lemon juice for a different citrus flavor.
Cornstarch: Use arrowroot powder as a thickening agent alternative.
Directions
- Prepare the Crust – In a food processor, combine all-purpose flour, granulated sugar, and a pinch of salt. Add the chilled vegetable shortening and cold unsalted butter. Pulse until the mixture resembles coarse sand. Gradually add ice water, one tablespoon at a time, pulsing until the dough starts to come together. Form the dough into a ball, flatten into a disk, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days.
- Roll and Refrigerate Dough – On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Gently place it into a 9-inch pie pan, ensuring not to stretch. Trim the excess dough to maintain a 1-inch overhang. Fold the extra dough beneath the rim and flute as desired. Refrigerate the prepared crust for about 30 minutes to set.
- Prepare the Filling – Finely chop fresh cranberries using a food processor. In a large bowl, mix the chopped cranberries with granulated sugar and let them sit for 1 hour to soften. Preheat your oven to 450°F and position the rack in the lower third of the oven.
- Combine Filling Ingredients – Add fresh orange juice, cornstarch, all-purpose flour, ground ginger, a pinch of salt, orange zest, and vanilla extract to the cranberry mixture. Stir thoroughly to ensure everything is well combined.
- Cook the Filling – Transfer the cranberry mixture to a medium saucepan and cook over medium heat, stirring constantly. Continue cooking until the filling thickens, approximately 3 minutes.
- Assemble and Bake the Pie – Pour the thickened filling into the prepared crust on a rimmed baking sheet. Bake in the preheated oven at 450°F for 10 minutes, then reduce the temperature to 350°F and bake for an additional 20 minutes, or until the filling bubbles. If the crust edges brown too quickly, cover them with a pie shield or aluminum foil.
- Cool and Serve – Remove the pie from the oven and transfer it to a wire rack. Allow it to cool for at least 4 hours before slicing to ensure the filling sets properly. Serve and enjoy your Cranberry Harvest Pie!
Equipment
- Food Processor
- Mixing bowls
- measuring cups and spoons
- Baking sheet
- stainless steel cookware set
Nutrition Facts
- Calories: 850kcal
- Fat: 38g
- Saturated Fat: 20g
- Cholesterol: 60mg
- Sodium: 300mg
- Potassium: 400mg
- Carbohydrates: 120g
- Fiber: 6g
- Sugar: 80g
- Protein: 4g
- Vitamin A: 800IU
- Vitamin C: 30mg
- Calcium: 100mg
- Iron: 3mg
FAQ- Cranberry Harvest Pie
Can I use frozen cranberries for this recipe?
Yes! You can use frozen cranberries, but make sure to thaw and drain them thoroughly to avoid excess moisture in the filling.
How do I know when the pie is done baking?
The pie is done when the filling is bubbling and the crust is golden brown. If the crust is browning too fast, cover the edges with foil.
Can I make this pie gluten-free?
Yes! Use a gluten-free flour blend in place of the all-purpose flour for both the crust and the filling. The texture may be slightly different, but it will still be delicious.
How long will the pie last?
The pie can be stored in the fridge for up to 3 days. Be sure to cover it tightly to keep the crust fresh.
Can I make the crust dairy-free?
Absolutely! Replace the unsalted butter with dairy-free margarine and the vegetable shortening with coconut oil for a dairy-free option.
