Fresh Cranberry Pie Recipe

This fresh cranberry pie is a stunning Thanksgiving dessert that puts tart, beautiful cranberries front and center. Sweet and tangy cranberry filling enhanced with orange zest and warm spices is baked in a buttery, flaky homemade pie crust. Top with vanilla ice cream or whipped cream for the perfect holiday treat!

While cranberry sauce gets all the attention on Thanksgiving tables, this cranberry pie deserves a spot in the spotlight. It’s easier to make than you think, and the vibrant ruby-red filling looks absolutely gorgeous when you slice into it. This recipe is perfect for cranberry lovers who want something beyond the traditional pumpkin pie.

Why This Cranberry Pie Recipe Works

Fresh cranberries are naturally tart and pectin-rich, which means they thicken beautifully when cooked with sugar. This recipe pre-cooks the cranberries to ensure they’re perfectly soft and the filling sets properly—no hard, chewy berries here!

The addition of orange juice and zest complements the cranberries’ tartness with bright citrus notes. Warm spices like cinnamon and ginger add depth and holiday flavor. The result is a pie that’s sweet-tart, beautifully balanced, and absolutely delicious.

Ingredients for Fresh Cranberry Pie

For the Cranberry Filling:

• 10 cups (1000g) fresh or frozen cranberries
• 2 1/2 cups (500g) granulated sugar
• Zest from 1 large orange (about 2 tsp)
• 1/2 tsp kosher salt
• 1 1/4 tsp ground cinnamon
• 3/4 tsp ground ginger
• 3 Tbsp (35g) cornstarch
• 1/2 cup orange juice

For the Pie Crust:

• 1 prepared pie dough (homemade or store-bought)
• Homemade all-butter pie crust recommended for best results

Note: Fresh or frozen cranberries both work perfectly. If using frozen, no need to thaw!

How to Make Cranberry Pie

Step 1: Make the Pie Dough

Prepare homemade all-butter pie crust (or use your favorite recipe). Divide dough in half, wrap in plastic wrap, and refrigerate for at least 45 minutes or up to 2 days. You’ll only need one half for this pie—freeze the other half for another use.

Step 2: Cook the Cranberry Filling

If using fresh cranberries, rinse them under cold water to remove any small leaves or debris. Check for and discard any soft, wrinkled, or brown-spotted berries.

Place cranberries in a large saucepan (at least 4-quart capacity). Add sugar, salt, cinnamon, and ginger. Zest the orange directly over the mixture, then add 1/4 cup of orange juice.

In a small bowl, whisk together cornstarch and remaining 1/4 cup orange juice until smooth. This is your cornstarch slurry. Set aside.

Bring the cranberry mixture to a boil over medium-high heat, then reduce to medium. Cook for 10-12 minutes, stirring occasionally, until cranberries are soft and have burst.

Add the cornstarch slurry and cook for 1 more minute, stirring constantly, until the filling noticeably thickens.

Pour the cranberry filling into a large bowl and let cool to room temperature, about 2 hours. The filling can be made a day ahead and stored covered at room temperature.

Step 3: Prepare the Pie Crust

On a well-floured surface, roll the chilled pie dough from the center outward into a 14-inch circle. Rotate the dough a quarter turn after each roll to maintain a round shape.

Fold the dough in half, then in half again to create a quarter. Transfer to a 9-inch pie plate, positioning the corner point in the center. Unfold gently to cover the entire plate.

Trim excess dough, leaving a 1-inch overhang all around. Fold the overhang under itself so it rests on the pie plate rim. Crimp edges with a fork or create a decorative pattern with your fingers.

Refrigerate the prepared crust for at least 60 minutes before filling.

Step 4: Bake the Pie

Preheat oven to 425°F. Place a rimmed baking sheet lined with parchment paper or foil in the oven to preheat. This catches any drips and helps brown the bottom crust.

Spoon the cooled cranberry filling into the chilled pie crust. Place the pie on the hot baking sheet and bake for 25 minutes at 425°F.

Without opening the oven door, reduce temperature to 350°F and continue baking for 30-40 minutes until the filling bubbles (you’ll see small bubbles breaking through the surface).

If the crust edges brown too quickly, cover with a pie shield or aluminum foil after 30 minutes.

Remove the pie from the oven and place on a wire rack. Let cool to room temperature before slicing, about 3-4 hours. The filling needs time to set properly.

Expert Tips for Perfect Cranberry Pie

Pre-Cook the Filling: Cooking cranberries before baking ensures they’re soft and the filling sets properly. Raw cranberries can be hard and chewy even after baking.

Use Fresh or Frozen: Both work equally well. Frozen cranberries don’t need thawing—use them straight from the freezer.

Check Cranberry Quality: Fresh cranberries should be firm and bright red. Avoid soft, wrinkled, or spotted berries.

Make Filling Ahead: Prepare the cranberry filling up to 1 day in advance. Store covered at room temperature.

Chill the Crust: Refrigerating the shaped pie crust before filling prevents shrinking and promotes even browning.

Use a Hot Baking Sheet: Preheating the baking sheet helps the bottom crust bake evenly and prevents a soggy bottom.

Don’t Skip Cooling: Let the pie cool completely for clean slices. For the firmest filling, refrigerate overnight before serving.

Cornstarch Temperature: Always mix cornstarch with cold or room-temperature liquid. Adding it to hot liquid creates lumps.

Storage Instructions

Room Temperature: Store cranberry pie at room temperature for up to 2 days. Since the filling contains no dairy, eggs, or cream, it doesn’t require immediate refrigeration.

Refrigerator: For longer storage or in hot/humid climates, refrigerate the pie covered for up to 1 week. The filling will firm up nicely when chilled.

Freezer: Wrap cooled pie tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Serving After Storage: Bring refrigerated pie to room temperature before serving for best flavor and texture.

What to Serve with Cranberry Pie

Classic Pairings:

• Vanilla ice cream
• Whipped cream (sweetened or unsweetened)
• Eggnog ice cream (seasonal favorite!)
• Crème fraîche

Thanksgiving Dessert Table: Serve alongside traditional pies like pumpkin pie, pecan pie, and apple pie for a complete holiday spread. The tart cranberry pie provides nice contrast to sweeter desserts.

Beverage Pairings:

• Hot coffee or espresso
• Spiced apple cider
• Dessert wine or port
• Hot tea with lemon

Recipe Variations

Cranberry Apple Pie: Replace 2 cups of cranberries with 2 cups diced apples for a sweet-tart combination.

Cranberry Walnut Pie: Stir 1 cup chopped walnuts or pecans into the cooled filling before adding to the crust.

Cranberry Lattice Pie: Use the second half of pie dough to create a lattice top crust for beautiful presentation.

Reduced Sugar: Decrease sugar to 2 cups for a more tart pie. Taste the filling after cooking and adjust if needed.

Almond Extract: Replace orange juice with water and add 1 teaspoon almond extract for a cherry pie-like flavor at half the cost.

Spiced Cranberry Pie: Add 1/4 teaspoon ground cloves and 1/4 teaspoon ground nutmeg for extra warmth.

Cranberry Crumble Pie: Top with a buttery streusel topping instead of a top crust.

Choosing the Right Pie Dish

Ceramic Pie Dishes: Retain heat well and provide even baking. Start at 425°F as directed since ceramic takes longer to heat up. Great for presentation!

Metal Pie Pans: Heat quickly and brown crusts beautifully. If using metal, start at 400°F instead of 425°F, then reduce to 350°F.

Glass Pie Plates: Allow you to see bottom crust browning. Use the temperature and timing as written in the recipe.

Size: This recipe is designed for a standard 9-inch pie plate. Deep-dish pies may require slight adjustments.

Why Homemade Pie Crust Makes a Difference

Store-bought crusts can work in a pinch, but homemade all-butter pie crust is superior for this recipe. Store-bought crusts tend to brown too quickly and become dry during the longer baking time required for cranberry pie.

Homemade crust is easier to make than you think! Making it by hand (rather than in a food processor) often gives the flakiest results. The key is keeping ingredients cold and not overworking the dough.

Frequently Asked Questions

Can I use frozen cranberries? Absolutely! Frozen cranberries work just as well as fresh. Use them straight from the freezer without thawing.

Why is there so much sugar? Fresh cranberries are extremely tart. The sugar balances their natural tartness. You can reduce it slightly if you prefer a more tart pie, but don’t reduce by more than 1/2 cup.

Can I make this pie ahead? Yes! Bake the pie 1-2 days ahead and store at room temperature, or refrigerate for up to 1 week. You can also make the filling 1 day ahead.

Why do I need to pre-cook the cranberries? Pre-cooking ensures the cranberries are soft and the filling sets properly. Raw cranberries can remain hard and chewy even after baking.

Can I add a top crust? Yes! Roll out the second half of dough for a full top crust or lattice. Brush with egg wash and sprinkle with coarse sugar before baking. Add 5-10 minutes to baking time.

How do I know when the pie is done? The filling should bubble (small bubbles breaking through the surface) and the crust should be golden brown.

Can I use a different sweetener? Granulated sugar works best because it helps the cranberries thicken. Honey or maple syrup will change the texture and may make the filling runny.

Why is my filling runny? The filling needs time to cool and set. If it’s still runny after cooling completely, refrigerate overnight for best results.

This fresh cranberry pie is a beautiful, delicious way to celebrate cranberry season and add something special to your Thanksgiving dessert table!