Ingredients
Scale
- 2 refrigerated pie crusts (or homemade double-crust pastry)
- 6 cups fresh or frozen cranberries
- 1 ½ cups granulated sugar
- ¼ cup cornstarch
- 1 tablespoon orange zest
- 2 tablespoons fresh orange juice
- ½ teaspoon ground cinnamon
- 1 tablespoon cold unsalted butter, cubed
- 1 egg (for egg wash)
- 1 tablespoon water
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat your oven to 400°F (200°C). Roll out one of the pie crusts and fit it into a 9-inch pie plate. Trim the edges, leaving about a half-inch overhang. Place the crust in the refrigerator to stay cold while you prepare the filling. In a small bowl, whisk together the egg and water to create the egg wash and set it aside.
- In a large mixing bowl, combine the cranberries, granulated sugar, cornstarch, orange zest, orange juice, and cinnamon. Toss the ingredients thoroughly until the cranberries are evenly coated in the sugar and starch mixture. This mixture ensures your pie has a thick, jam-like consistency rather than a runny center.
- Remove the chilled bottom crust from the refrigerator. Pour the cranberry mixture into the crust, spreading it out evenly. Dot the top of the cranberry filling with the small cubes of cold butter. This adds a subtle richness to the sauce as it bakes.
- Roll out the second pie crust and cut it into 1-inch wide strips using a pizza cutter or a sharp knife. Lay half of the strips horizontally across the pie. Fold back every other strip and lay a vertical strip across. Unfold the horizontal strips back over the vertical one. Repeat this weaving pattern until the entire pie is covered. Trim the excess dough and pinch the edges to seal the lattice to the bottom crust.
- Brush the lattice crust lightly with the egg wash and sprinkle with coarse sugar if desired. Place the pie on a baking sheet to catch any drips. Bake for 20 minutes, then reduce the oven temperature to 375°F (190°C) and bake for another 30 to 35 minutes. The crust should be golden brown and the filling should be bubbling. Let the pie cool completely on a wire rack for at least 3 hours before slicing to allow the filling to set.
- Cook Time: 1 hour 30 minutes