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Cranberry Pie

This easy Cranberry Pie features tart cranberries baked beneath a rich buttery filling inside a flaky pie crust. It is a simple holiday dessert that delivers the perfect balance of sweet and tart flavors.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust
  • 4 c fresh cranberries
  • 1 1/2 c granulated sugar
  • 3 large eggs
  • 1/2 c unsalted butter melted
  • 1 c all-purpose flour
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/4 tsp salt

Method
 

  1. Preheat the oven to 350°F (175°C). Place the pie crust into a 9-inch pie dish and gently press it into the bottom and sides. Crimp the edges if desired.
  2. Rinse and dry the cranberries. Spread them evenly across the bottom of the prepared pie crust, making sure the berries are distributed in an even layer.
  3. In a large mixing bowl, whisk together the sugar, eggs, melted butter, flour, vanilla extract, almond extract, and salt until a smooth batter forms and no dry flour remains.
  4. Slowly pour the filling mixture over the cranberries. Use a spatula to gently spread the batter so it reaches all areas of the pie.
  5. Place the pie dish on a baking sheet and transfer it to the oven. Bake for 45 to 55 minutes or until the top is lightly golden and the center is mostly set.
  6. Remove the pie from the oven and place it on a wire rack. Allow it to cool completely for at least 2 to 3 hours so the filling can fully set.
  7. Slice and serve plain or topped with whipped cream or vanilla ice cream.

Notes

  • Fresh cranberries provide the best flavor and texture.
  • Frozen cranberries may be used without thawing.
  • Allow the pie to cool fully before slicing.
  • Refrigerating the pie before serving helps create cleaner slices.
  • Store covered in the refrigerator for up to 4 days.