The First Bite That Hooked Me
The first time I tasted this pie, it was at a snowy holiday potluck. The tart cranberries danced with sweet orange zest. The creamy curd melted on my tongue. Ever wondered how you could turn cranberries into something unforgettable? Now I make it every year. It’s my go-to for wowing guests.My Pie Disaster Turned Win
My first try? I forgot to temper the eggs. The curd looked lumpy, like cranberry soup. I panicked but kept whisking. It smoothed out! Cooking teaches patience—and sometimes, mistakes taste even better. Now I laugh at my early fails. What’s your funniest kitchen flop?Why This Pie Shines
– The cranberries’ sharpness cuts through the rich butter. – Orange zest adds a sunny twist to each bite. Which flavor combo surprises you most? Try it with the whipped cream—it’s like a fluffy cloud on tart earth.A Slice of History
Cranberry pies date back to early American settlers. They used wild berries and honey. *Did you know cranberries bounce when ripe?* This version mixes old-school tartness with modern creamy luxury. Share your family’s twist on classic pies below!
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Refrigerated pie crust | 1 | |
| Fresh cranberries | 12 ounces | |
| Sugar | 1 cup | |
| Fresh orange | 1 | zest and juice |
| Vanilla extract | 1 teaspoon | |
| Unsalted butter | 1/2 cup | |
| Eggs | 2 whole + 2 yolks | |
| Heavy whipping cream | 1 cup | for whipped cream |
| Powdered sugar | 2 tablespoons | for whipped cream |
| Vanilla bean paste | 1/2 teaspoon | for whipped cream |
How to Make the Perfect Cranberry Pie
Step 1 Preheat your oven to 450°F. Let the pie crust soften on the counter for 15 minutes. Gently unroll it into a 9-inch pie plate. Crimp the edges or fold them over for a neat finish.
Step 2 Fill the crust with pie weights and bake for 10-12 minutes. Let it cool while you make the cranberry curd. (Hard-learned tip: Don’t skip blind baking—it keeps the crust crisp!) Simmer cranberries, sugar, orange juice, zest, and vanilla for 15 minutes.
Step 3 Blend the cranberry mix until smooth. Strain it into a bowl, pressing with a spoon. Whisk in butter right away. Tempering eggs? Ladle hot puree slowly while whisking.
Step 4 Cook the curd on low for 10 minutes, stirring nonstop. Pour it into the crust and bake at 350°F for 10-13 minutes. Let it cool fully before chilling. *Fun fact: Cranberries pop like tiny fireworks when cooked!* What’s your biggest pie-making challenge? Share below! Cook Time: 45 minutes Total Time: 1 hour 10 minutes Yield: 8 servings Category: Dessert, Holiday
3 Twists on Classic Cranberry Pie
Spiced Version Add cinnamon, nutmeg, and a pinch of cloves to the cranberry mix. Warm spices pair perfectly with tart berries.
Nutty Crunch Sprinkle toasted pecans or walnuts over the whipped cream. Adds texture and a cozy flavor boost.
Chocolate Swirl Drizzle melted dark chocolate on the pie before serving. Sweet and bitter balance the cranberry’s tang. Which twist would you try first? Vote in the comments!
Serving Ideas for Your Showstopper Pie
Pair slices with vanilla ice cream or a dusting of powdered sugar. For sides, try shortbread cookies or a cheese board. Drink pairings: Hot mulled cider (non-alcoholic) or a glass of sparkling rosé (adults-only). Both cut through the pie’s richness. Which would you choose tonight? Tell us below!
Keep It Fresh & Save Time
This pie stays fresh in the fridge for 3 days. Cover it loosely with foil. Freeze slices for up to 2 months—thaw overnight before serving. Reheat chilled slices in a 300°F oven for 10 minutes. *Fun fact: Cranberries bounce when fresh!* Batch-cook the curd ahead. Store it in a jar for up to 5 days. Why this matters: Prepping parts early cuts holiday stress. Ever tried freezing pie dough? Share your tips below!Fix Common Pie Problems
Soggy crust? Bake it longer with weights—add 3 minutes if needed. Curd too thin? Whisk it 5 extra minutes on low heat. Cracked top? Cover edges with foil next time. Why this matters: Small tweaks make big differences in texture. My neighbor Jane once forgot the sugar—her tart pie became a funny story! Which pie mishap made you laugh?Your Questions, Answered
Q: Can I use frozen cranberries? A: Yes! Thaw them first. Drain extra juice to avoid watery curd.
Q: How do I make this gluten-free? A: Swap the crust for a gluten-free version. Check labels on butter.
Q: Can I prep the whole pie ahead? A: Bake the crust and curd separately. Assemble 1 day before serving.
Q: What’s a good butter swap? A: Coconut oil works, but the flavor changes slightly.
Q: Can I double the recipe? A: Yes! Use two pie pans. Bake one at a time.
Share the Sweetness
This pie brings joy to every table. I’d love to see your creations! Tag SpoonSway on Pinterest with your photos. Did you add a twist? Tell me in the comments. Happy cooking! —Sarah Cooper.
Sweet Tart Cranberry Pie for Holidays
Description
Enjoy the perfect balance of sweet and tart flavors with this festive cranberry pie, featuring a silky cranberry curd and homemade whipped cream.
Ingredients
Instructions
- Preheat the oven to 450°F. Let the pie crust sit at room temperature for 15 minutes and then gently unroll into a deep 9-inch pie plate. Crimp the edges or gently fold them over to trim with a sharp paring knife.
- Fill the crust with pie weights and bake for 10-12 minutes or until golden brown. Remove and allow to cool while making the cranberry curd.
- In a large pot or Dutch oven over medium heat, combine the cranberries, sugar and orange juice and zest and vanilla. Simmer until the cranberries have popped and softened, about 15 minutes. Turn off the heat.
- Using an immersion blender (stick blender), puree the mixture in the same cooking pot.
- Pour the mixture through a fine-mesh sieve placed over a large mixing bowl. You might need to press it through with the back of a spoon. Immediately whisk in the butter. Set aside.
- In a small mixing bowl, whisk the whole eggs and egg yolks. Ladle in 1 cup of the cranberry puree while whisking vigorously to temper the eggs. Pour the tempered egg mixture into the larger mixing bowl of cranberry puree and then transfer them back to the original large cooking pot or Dutch oven.
- Heat over low heat, while continuously whisking, for 10 minutes. Remove from the heat and allow to cool for 15 minutes.
- Ladle the cranberry curd into the blind baked pie crust, smoothing out with an offset spatula.
- Reduce the oven temperature to 350°F. Bake the pie for 10-13 minutes or until the top is matte, the edges have pulled away slightly and the center is just jiggly.
- Remove and allow to cool fully before covering and chilling until ready to serve.
- When ready to serve, make the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl using an electric hand mixer with a whisk attachment, beat the heavy whipping cream with the powdered sugar until stiff peaks form, approximately 3-4 minutes.
- When peaks form, whip in the vanilla bean paste until just blended. Do not over mix.
- Dollop the whipped cream to the center of the pie, making peaks and valleys with the back of a spoon.
- Optionally, garnish with sugared cranberries.
Notes
- For best results, chill the pie for at least 2 hours before serving to allow the curd to set properly.
Cranberry, Pie, Holiday, Dessert