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A slice of cranberry pie with cranberry mixture filling

Cranberry Pie

A sweet-tart cranberry pie with a buttery crust that’s simple, affordable, and guaranteed to turn out perfectly. The balance of fresh cranberries and sugar makes it festive yet easy enough for everyday baking.
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Prep Time 22 minutes
Cook Time 46 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 8 slices

Nutrition

Calories: 285kcalCarbohydrates: 28gProtein: 2gFat: 12gSaturated Fat: 6gSugar: 26g

Ingredients
  

  • 1 unbaked 9-inch pie crust store-bought or homemade
  • 3 cups fresh or frozen cranberries
  • 1 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon optional
  • 1 tbsp lemon juice
  • 2 tbsp unsalted butter cut into small pieces

Instructions
 

  • Preheat oven to 375°F (190°C).
  • In a saucepan, combine cranberries, sugar, cornstarch, lemon juice, and cinnamon. Cook over medium heat until cranberries begin to burst and mixture thickens (5–7 minutes).
  • Stir in vanilla extract and remove from heat.
  • Pour cranberry mixture into pie crust. Dot with butter pieces.
  • Cover with top crust or lattice, sealing edges. Cut small slits for steam.
  • Bake 40–45 minutes, until crust is golden brown and filling is bubbling.
  • Cool at least 2 hours before slicing.
Keyword holiday recipe, homemade dessert, homemade pie
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