Tart Cranberry-Cherry Pie

A bright, tangy pie that balances sweet cherries with sharp cranberries, wrapped in a flaky double crust. It’s the kind of holiday bake that wakes everyone up at the table—in the best way. Make this with our Double-Crust Pie Dough.

Why You’ll Love This Tart Cranberry–Cherry Pie

This pie brings together the best of late-fall fruit: cherries for depth, cranberries for punch. The filling thickens beautifully, the crust bakes up golden, and the whole thing slices clean once cooled.

Ingredients

Fruit Filling

• Granulated sugar
• Brown sugar (packed)
• Cornstarch
• Crystallized ginger, minced
• Orange zest
• Fresh or frozen tart red cherries, pitted
• Fresh cranberries

Crust & Finish

• Double-crust pie dough
• Milk for brushing
• Granulated sugar for dusting

Equipment

• 9-inch pie plate
• Rolling pin
• Mixing bowl
• Baking sheet lined with foil
• Pastry brush
• Cooling rack

Step-by-Step Instructions

1. Mix the filling.
   In a large bowl, combine both sugars, cornstarch, minced ginger, and orange zest. Add the cherries and cranberries, tossing gently to coat.
   Rest 15 minutes for fresh cherries or 45 minutes if using frozen so the fruit releases some juices.
2. Prepare the crust.
   Preheat the oven to 375°F. Roll out one half of the pie dough on a lightly floured surface. Fit it into a 9-inch pie plate and leave about ½ inch of overhang.
3. Roll the top crust.
   Roll the second half of the dough and cut it into strips for a lattice top. Set aside.
4. Assemble the pie.
   Pour the fruit filling into the prepared bottom crust. Weave the dough strips over the top, trimming any excess. Fold the bottom crust up and over the edges and crimp.
5. Finish the crust.
   Brush the lattice with milk and sprinkle generously with granulated sugar.
6. Bake.
   Place the pie on a foil-lined baking sheet. Shield the edges with foil.
   • Bake 30 minutes if using fresh fruit.
   • Bake 50 minutes if using frozen.
     Remove foil and continue baking 25–35 minutes, until the filling is bubbling and the crust is golden.
7. Cool completely.
   Let the pie cool on a wire rack so the filling sets and slices cleanly.

Substitutions & Variations

• Frozen cherries: Use without thawing, but extend the initial rest time and baking time as noted.
• No lattice? Top with a full crust; just cut vents.
• Ginger swap: Replace crystallized ginger with ½ teaspoon ground ginger in a pinch.
• Citrus twist: Add lemon zest for extra brightness.
• Feeling cheesy? Try this cranberry cheesecake and set your Thanksgiving table with a variety of choices!

Serving Suggestions

• Serve with whipped cream, vanilla ice cream, or crème fraîche.
• Pair with other fall desserts on your table—this pie plays well with richer dishes because of its tartness.

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Storage & Make-Ahead

• Room temperature: Store loosely covered for 1 day.
• Refrigerator: Keeps 3–4 days.
• Freeze: Wrap tightly and freeze for up to 3 months.
• Reheat: Warm slices in a 300°F oven for 10–12 minutes to revive the crust.

Bake this once and you’ll wonder why you ever settled for store-bought pie over the holidays.

Tart Cranberry-Cherry Pie

A bright, tangy double-crust pie filled with tart cherries and cranberries, thickened with cornstarch and scented with orange zest and crystallized ginger.

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Dessert

American

Author: Kita

1 hour hr 45 minutes mins

Serves: 8 servings

Equipment

• 9-inch pie plate
• Rolling Pin
• Mixing Bowl
• Baking sheet lined with foil
• Pastry brush
• Cooling rack

Ingredients

• ▢ 3/4 cup granulated sugar
• ▢ 1/2 cup packed brown sugar
• ▢ 1/3 cup cornstarch
• ▢ 2 tbsp crystallized ginger - minced
• ▢ 1 tsp zested orange peel
• ▢ 4 1/2 cups fresh or frozen unsweetened pitted tart red cherries
• ▢ 1 cup fresh cranberries
• ▢ 1 recipe Double-Crust pie dough
• ▢ Milk for brushing
• ▢ Granulated sugar for dusting

Instructions

• In a large bowl stir together the sugars, cornstarch, ginger, and orange zest. Add the cherries and cranberries.
• With a light hand, toss gently to coat. Let stand about 15 minutes. If using frozen cherries, let stand about 45 minutes.
• Preheat the oven to 375 degrees F.
• Roll out one half of the pie dough on a lightly floured surface. Gently lay the dough in a 9″ in pie plate and press into the plate. Trim the pastry 1/2″ past the edges. Do not fancy up your edges yet.
• Roll out the other portion of dough and cut into strips. Set aside.
• Pour the cherry mixture into the prepared pie shell. Weave the cut dough strips over the cherry mixture.
• Trim any excess. Fold the bottom dough over the edges and crimp as desired. Brush the pastry with milk and sprinkle heavily with granulated sugar.
• Place the pie on a baking sheet lined with aluminium foil. Loosely cover the edges of the pie with aluminium foil to prevent over browning.
• Bake for 30 minutes if using fresh fruit, 50 if frozen. Remove foil and bake for 25-35 minutes longer until filling is bubbly and pastry is golden.
• Cool completely on a wire rack before serving.

Notes

• Fresh vs frozen cherries: If using frozen cherries, don’t thaw first. Just extend the resting time to let the cornstarch hydrate and increase the initial bake time as written.
• Prevent a soggy bottom: Bake on the lower third of the oven and use a glass or metal pie plate for better bottom crust browning.
• Always bake on a sheet pan: This pie bubbles aggressively. Use a foil-lined pan to catch overflow and keep your oven clean.
• Lattice too soft to handle? Pop the dough strips back into the fridge for 10–15 minutes so they hold their shape while weaving.
• When is the pie done? Look for the filling to be actively bubbling in the center—not just around the edges. That means the cornstarch has fully activated.
• Cooling is non-negotiable: Let the pie cool completely before slicing so the filling sets. Cutting early will make it run.
• Boost the citrus: Add a little extra orange zest if you like a brighter flavor.
• Make it ahead: This pie is best the day it’s baked but can be made 1 day in advance and kept chilled; the flavors deepen overnight.

This recipe originally appeared in BGH Special Interest Publication Fall Baking

Nutrition

Serving: 1serving

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

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