Cranberry Cherry Pie

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Tart cherries and cranberries make a ruby-red filling that’s sweet, tangy, and perfectly jammy, tucked under a flaky golden crust. Bake it for Thanksgiving or Christmas, and the fruit can go in fresh or frozen with no thawing.

Prep Time30

Cook Time1

Cooling Time4

Total Time5 30

Course: Dessert

Cuisine: American

Servings: servings

Author: Amy Nash

Ingredients

Pie Crust

2 1/2 cups (353g) all-purpose flour
2 Tablespoons granulated sugar
1 teaspoon salt
12 Tablespoons cold salted butter cubed
1/2 cup shortening
6-8 Tablespoons ice water

Filling

4 cups fresh or frozen unsweetened pitted sweet cherries (do not thaw)
¼ cup water
1 ¼ cups (250g) granulated sugar divided
5 Tablespoons cornstarch divided
1 (12-ounce) bag fresh or frozen whole cranberries about 3 cups (do not thaw)
¼ teaspoon ground cinnamon
2 teaspoons pure vanilla extract
2 Tablespoons salted butter cubed small
1 large egg + 1 teaspoon cold water (for egg wash)
2-3 teaspoons additional granulated sugar for sprinkling on top

Instructions

To Make the Pie Crust

Stir together the flour, sugar, and salt in a large mixing bowl.
2 1/2 cups (353g) all-purpose flour, 2 Tablespoons granulated sugar, 1 teaspoon salt
Using a pastry cutter, cut the shortening and butter into the flour until the pieces of fat are roughly pea-sized. The butter contributes flavor and creates flaky layers, while the shortening makes the dough easier to handle and helps create a tender crust.
12 Tablespoons cold salted butter, 1/2 cup shortening
Sprinkle 2 tablespoons of the ice water over the mixture. Using a fork, gently toss the flour mixture to incorporate the water a little at a time. Repeat with the remaining water, adding only 2 tablespoons at a time, just until the dough starts to come together. Stop adding water as soon as the dough holds together when squeezed in your hand.
6-8 Tablespoons ice water
Turn the pie dough mixture out onto a surface lined with plastic wrap. Use the ends of the plastic wrap to press the dough together. If it does not hold and looks sandy, there is not enough water and you should add a little more. The dough doesn’t need to look perfectly smooth and you should see flecks of butter in the dough. Divided into discs, wrap tightly, pressing on each disc to fill any available space in the plastic wrap, and refrigerate the dough for about 1 hour to chill and hydrate.

To Make the Filling

In a medium saucepan, combine the cherries, water, ½ cup of the granulated sugar, and 2 tablespoons of the cornstarch. Bring the mixture to a simmer over medium heat, stirring frequently until thick and bubbly and the cloudy liquid turns into a clear gel, about 8 to 10 minutes. Remove from the heat and cool to room temperature.
4 cups fresh or frozen unsweetened pitted sweet cherries, 0.5 cups (250g) granulated sugar, 2 Tablespoons cornstarch, ¼ cup water
Stir in the whole cranberries, the remaining sugar, remaining cornstarch, cinnamon, and vanilla. Let cool completely before adding to your bottom pie crust.
0.75 cups (250g) granulated sugar, 3 Tablespoons cornstarch, 1 (12-ounce) bag fresh or frozen whole cranberries, ¼ teaspoon ground cinnamon, 2 teaspoons pure vanilla extract

Assembly

Roll out the bottom pie crust on a floured surface until approximately 1-inch larger around than your 9-inch pie plate. Carefully transfer the crust to the pie plate, letting it settle into the pan rather than stretching to fit. Leave the crust overhang for now.
Pour the cooled filling into the prepared bottom pie crust. Evenly place small chunks of butter on top of the filling.
2 Tablespoons salted butter
Roll out the top crust on a lightly floured surface. To make a lattice pie crust, slice the crust into narrow strips. I like them to be about 1 to 1 1/2" inches wide but you can make them as thick or thin as you like. Lay half of the strips across the pie going in the same direction. Fold back every other strip about halfway, then place one strip of pie dough across the remaining strips. Fold the alternate strips back in place, then fold back the other strips that were previously covered. Place another strip perpendicular across the strips. Continue to repeat the process until all strips have been used. Trim and crimp the edges. For a step-by-step picture tutorial, I have a guide for how to make a lattice top pie.
Whisk the egg with 1 teaspoon of cold water, then brush over the top crust. Lightly sprinkle with 2-3 teaspoons of granulated sugar.
1 large egg, 2-3 teaspoons additional granulated sugar
Bake at 425℉ (218℃) for 15 minutes. Reduce oven temperature to 375℉ (191℃) and bake for another 35-45 minutes until golden brown on top and you can see the filling bubbling thick through the lattice crust. Cover the edges of the pie crust with a crust protector or foil shield to prevent them from burning.
Remove the pie from the oven and let cool for at least 4 to 6 hours until completely cool before slicing and serving.

Notes

Store: Keep the pie loosely covered on the counter for up to 2 days, or in the fridge for up to 4 days.
Freeze: Let the baked pie cool completely, wrap it tightly, and freeze for up to 3 months. Thaw it overnight in the fridge before reheating.
Reheat: Warm the whole pie or individual slices in a 350°F oven for about 10 to 15 minutes, or heat a single slice in the microwave.
Make Ahead: Assemble the pie and freeze it unbaked, then bake it straight from the freezer with a little extra time. The crust turns out its freshest this way.
Crumb Topping: Combine 1 cup (141g) all-purpose flour, 1/2 cup (100g) granulated sugar, 1/2 cup (100g) light brown sugar, 1/4 teaspoon ground cinnamon, and 1/2 cup softened salted butter in a large bowl. Mash the butter in to the other ingredients with a fork or your hands to create large crumbs. Sprinkle evenly over the pie filling, going all the way to the edges and bake as normal. Cover the pie with foil partway through the bake if it is browning too quickly on top.
Cherries: If using tart cherries instead of sweet, you may want to increase the sugar by 1-2 tablespoons.

Nutrition

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