A vibrant, sweet-tart cranberry pie with a golden crust and warm spices. Perfect for holidays or anytime you crave something bold and fruity.

Scale

4 cups fresh or frozen cranberries

1¼ cups granulated sugar

3 tablespoons cornstarch

1 teaspoon orange zest

1 teaspoon cinnamon

1 unbaked 9-inch pie crust

2 tablespoons butter (optional)

Preheat oven to 375°F.

In a bowl, mix cranberries with sugar, cornstarch, orange zest, and cinnamon.

Let sit for 5-8 minutes.

Roll crust into a pie pan using a rolling pin.

Add cranberry mixture. Dot with butter if preferred.

Crimp edges and loosely cover with foil.

Bake for 50–60 minutes, uncovering the last 15 minutes.

Cool on a wire rack for at least 1 hour before serving.

Can be made with frozen cranberries without defrosting.

Top with vanilla bean or coconut ice cream for serving.

Store refrigerated up to 4 days. Freeze for up to 3 months.

Keywords: cranberry pie, holiday pie, tangy fruit dessert