Description
A delightful pie featuring tart cranberries balanced with sweetness and wrapped in a buttery crust, perfect for holiday gatherings.
Ingredients
Scale
- 2 cups cranberries (fresh or frozen)
- 1 cup granulated sugar
- Zest of 1 orange
- 1 ½ cups all-purpose flour
- ½ cup cold unsalted butter, cubed
- A pinch of salt
- Cold water (as needed)
Instructions
- In a large bowl, combine flour, cold butter, and salt until it resembles coarse crumbs. Gradually add cold water until dough comes together. Wrap and refrigerate for at least 30 minutes.
- In a saucepan over medium heat, combine cranberries, sugar, and orange zest. Stir until sugar dissolves and cranberries begin to burst, about 10 minutes. Remove from heat.
- Preheat oven to 375°F (190°C). Roll out the dough on a floured surface to fit a 9-inch pie pan, then transfer it into the pan.
- Pour cranberry mixture into the crust and spread evenly. Optionally, create a lattice top with remaining dough.
- Bake in the preheated oven for 45-50 minutes until the crust is golden brown and filling is bubbly.
- Cool for at least an hour before serving to allow the filling to set.
Notes
Use cold butter to ensure a flaky crust. Avoid overmixing the dough to maintain tenderness.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: cranberry pie, holiday dessert, Thanksgiving dessert, family recipe