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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Servings: 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.
Nutrition
Serving: 1serving