Oh, this cherry cranberry Pie Recipe! It’s one of those magical things that I pull out when I want to impress but honestly, when I’m feeling a bit lazy too. You know those days? Where you want something absolutely delicious, something that feels like a hug in pie form, but you also don’t want to spend all afternoon fussing? This is it. It’s become my go-to for holiday gatherings, potlucks, or even just a special weekend treat. It’s got this incredible balance of tartness from the cranberries and a deep, sweet richness from the cherries, all nestled in a flaky crust that, dare I say, is pretty darn easy to get right. Honestly, it’s a close cousin to a classic cherry pie, but that little zing from the cranberries just elevates it to a whole new level. If you love a good fruit pie, you are going to adore this one.
What is a cherry cranberry pie?
So, what exactly is this cherry cranberry pie? Think of it as the perfect marriage between two beloved fruits. It’s not quite a pure cherry pie, and it’s definitely not just a cranberry tart. It’s that wonderful middle ground where the vibrant tartness of fresh or frozen cranberries plays beautifully with the sweet, slightly jammy texture of cherries. I usually go for dark sweet cherries when they’re in season, but frozen ones work like a dream and are usually more accessible year-round. The combination creates a filling that’s got a fantastic depth of flavor – it’s bright and tangy without being sour, and sweet without being cloying. It’s the kind of pie that makes people close their eyes for a moment after the first bite. It’s essentially a classic double-crust fruit pie, but the star players are that dynamic duo: cherries and cranberries.
How do I make a cranberry pie?
Quick Overview
This cherry cranberry pie is all about creating that perfect balance of fruitiness and texture. We’ll start by making a wonderfully simple yet sturdy crust (or using your favorite store-bought kind if you’re in a pinch – no judgment here!). Then, we’ll toss our cherries and cranberries with a touch of sugar, a bit of cornstarch for thickening, and some flavor boosters. The magic happens when we layer this vibrant filling into the pie crust, seal it up, and bake it until golden brown and bubbly. It’s straightforward, requires minimal fancy equipment, and delivers maximum flavor. You’ll be amazed at how quickly you can whip up such a impressive pie!
Ingredients
For the Crust:
2 12 cups all-purpose flour, plus more for dusting.
1 teaspoon salt
1 cup (2 sticks) unsalted butter, very cold, cut into ½-inch cubes
½ cup ice water, plus more if needed
*A good crust is key, and I find using really cold butter is non-negotiable. It creates those flaky layers. Make sure your water is ice cold too – it makes a difference!
For the Filling:
4 cups pitted cherries, fresh or frozen (dark sweet cherries are best!)
2 cups fresh or frozen cranberries
¾ cup granulated sugar (adjust to your sweetness preference)
¼ cup cornstarch
1 tablespoon lemon juice
½ teaspoon almond extract (optional, but it really elevates the cherry flavor!)
Pinch of salt
1 tablespoon unsalted butter, cut into small pieces (for dotting)
1 large egg, beaten with 1 tablespoon water (for egg wash)
1 tablespoon turbinado sugar (for sprinkling, optional)
For the Glaze:
[While this pie is fantastic on its own, some folks love a little something extra. For a simple glaze, whisk together 1 cup powdered sugar with 2-3 tablespoons milk or lemon juice until smooth and pourable. Drizzle over the *cooled* pie. Or, skip the glaze and serve with vanilla Ice Cream – my kids always go for that! ]
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 400°F (200°C). While the oven is warming up, get your pie plate ready. If you’re making your own crust, you’ll want to have one bottom crust already in place. For your homemade crust, make sure it’s chilled before you begin. If you’re using a store-bought crust, unroll it and gently press it into your 9-inch pie plate. Crimp the edges as you like them, or just leave them rustic. I usually let the bottom crust chill in the freezer for about 15 minutes while I prepare the filling – this helps prevent shrinkage during baking.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the granulated sugar, cornstarch, and pinch of salt. If you’re using fresh berries and they seem a little watery, the cornstarch will be your best friend for creating that nice, thickened filling. Make sure the cornstarch is fully incorporated with the sugar so there are no clumps; this ensures even thickening.
Step 3: Mix Wet Ingredients
To the dry ingredients, add your pitted cherries and cranberries. If you’re using frozen fruit, there’s no need to thaw them beforehand – just toss them in. Add the lemon juice and almond extract (if using). The lemon juice brightens up the fruit flavors, and the almond extract adds this subtle layer of complexity that just makes everything sing. Give it a gentle toss to coat all the fruit evenly.
Step 4: Combine
Now, gently pour the fruit mixture into your prepared pie crust. Try to distribute the fruit evenly, making sure you get a good mix of cherries and cranberries in every bite. Dot the top of the filling with those small pieces of butter. This might seem odd, but it adds a lovely richness and helps create a beautiful sheen on the filling as it bakes.
Step 5: Prepare Filling
This step is already covered in step 3 and 4 where we mixed the fruit with sugar and cornstarch. The key here is to ensure the cornstarch is well distributed. It acts as the thickening agent, preventing your pie from becoming a runny mess. The balance of sugar and fruit is also crucial – I find ¾ cup sugar is perfect, but feel free to adjust slightly based on the tartness of your fruit and your personal preference. You want a filling that’s luscious and holds its shape when sliced.
Step 6: Layer & Swirl
If you’re making a double-crust pie, now’s the time to add your top crust. You can make a full top crust, a lattice, or even cut out shapes. Whichever you choose, make sure to vent the top crust to allow steam to escape during baking – I usually cut a few slits with a sharp knife. If you’re doing a lattice, arrange the strips evenly. Brush the top crust (or edges if you’re doing a single crust) with your egg wash – this gives it that gorgeous golden-brown color. Sprinkle with turbinado sugar for a little sparkle and crunch, if you like!
Step 7: Bake
Place the pie on a baking sheet (this catches any drips and saves you from a messy oven!). Bake at 400°F (200°C) for 20 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 30-40 minutes, or until the crust is golden brown and the filling is bubbling in the center. If the crust edges start to brown too quickly, you can tent them loosely with foil. A good way to check for doneness is to gently jiggle the pie; the center should be set, not liquidy. The bubbling filling is a sign that the cornstarch has done its job!
Step 8: Cool & Glaze
This is perhaps the hardest part: waiting! You absolutely MUST let the pie cool completely on a wire rack for at least 3-4 hours, preferably longer. This allows the filling to set up properly. If you cut into it too soon, it will be runny. Trust me, I’ve learned this the hard way! Once it’s completely cool, if you’re using the glaze I mentioned, whisk together your powdered sugar and liquid until smooth and pourable. Drizzle it over the top in a pretty pattern. You can also skip the glaze entirely, or just dust with a little powdered sugar.
Step 9: Slice & Serve
Once cooled (and glazed, if you opted for it!), use a sharp knife to slice. Serve at room temperature or slightly warmed. This cherry cranberry pie is divine on its own, but I highly recommend serving it with a scoop of vanilla bean Ice Cream, a dollop of freshly whipped cream, or even a sharp cheddar cheese for a sweet and savory contrast. Enjoy every delicious bite!
What to Serve It With
This cherry cranberry pie is a star on its own, but a few thoughtful pairings can make it even more memorable. For a delightful breakfast, I love a thin slice with my morning coffee. The tartness is just enough to wake up your palate without being overwhelming. Presentation-wise, it’s simple: just a clean plate and perhaps a sprinkle of powdered sugar. When it comes to brunch, it steps up its game. Imagine serving it alongside some fluffy pancakes or French toast. For a more elegant plating, cut neat wedges and serve with a light drizzle of cream or a few fresh berries on the side. A mimosa or a sparkling rosé makes a lovely beverage pairing. As a dessert, this pie truly shines. It’s perfect after a hearty meal. Serve it warm (gently reheat slices in a low oven) with a generous scoop of vanilla bean Ice Cream – the contrast of warm pie and cold ice cream is classic for a reason. A rich chocolate ganache drizzle or a dollop of chantilly cream also works beautifully. For those moments you’re craving something sweet and comforting, like a cozy snack on a chilly afternoon, a simple slice is all you need. I sometimes pair it with a warm cup of spiced apple cider, which complements the fruit flavors wonderfully. My family also loves it with a glass of milk – pure comfort!
Top Tips for Perfecting Your Cherry Cranberry Pie
Over the years, I’ve picked up a few tricks that have made this cherry cranberry pie recipe even better. Let’s dive into some of my favorite tips:
Fruit Prep: For the best flavor and texture, I highly recommend using a mix of fresh and frozen fruits if possible. Frozen berries, especially cranberries, often have a more concentrated flavor. If using frozen, don’t thaw them! This prevents them from getting mushy. Ensure your cherries are pitted; this is a must for eating ease. For cranberries, just give them a rinse and check for any soft ones.
Mixing Advice: The key to a tender crust is to not overwork the dough. When combining wet and dry ingredients for the crust, mix just until a shaggy dough forms. A few small lumps of butter are actually a good thing – they create steam pockets during baking, leading to flakiness. For the filling, be gentle when tossing the fruits with the sugar and cornstarch. You don’t want to break down the berries too much. Make sure that cornstarch is evenly distributed to prevent pockets of thickness or thinness in your pie.
Swirl Customization: While this pie doesn’t typically involve swirling like a marble cake, the ‘swirl’ comes from the beautiful blend of cherry and cranberry juices. Ensure you mix them well with the cornstarch and sugar so they distribute evenly throughout the pie as it bakes. The visual appeal comes from the vibrant colors peeking through the crust and the glossy finish of the baked filling.
Ingredient Swaps: If you can’t find almond extract, a tiny splash of vanilla extract can work, though almond really enhances the cherry. For sweeteners, you can experiment with brown sugar for a deeper flavor, but adjust the amount as it’s sweeter than granulated. If you want to make it dairy-free, use vegan butter for the crust and omit the butter dots in the filling. For the thickening agent, while cornstarch is my go-to, tapioca starch or arrowroot powder can also be used, though they might alter the texture slightly.
Baking Tips: Always bake your pie on a sturdy baking sheet. This is crucial for catching any drips and preventing a messy oven. Placing the pie on the lower-middle rack ensures the bottom crust cooks through nicely. If you find the crust edges are browning too quickly before the center is done, don’t hesitate to loosely tent them with aluminum foil. This is a lifesaver!
Glaze Variations: The powdered sugar glaze is simple and adds a touch of sweetness. For a zestier glaze, use lemon juice instead of milk. If you prefer a more rustic look, skip the glaze altogether and just lightly dust the cooled pie with powdered sugar. A drizzle of honey or maple syrup over a slice is also delicious.
Storing and Reheating Tips
Proper storage is key to enjoying your delicious cherry cranberry pie for a few days. I’ve found these methods work best:
Room Temperature: Once the pie has completely cooled (and I mean *completely* – this is important for setting!), it can be stored at room temperature for up to 2 days. Cover it loosely with plastic wrap or aluminum foil, or better yet, use a pie carrier to protect it. I usually find it’s best eaten within the first day or two for optimal texture.
Refrigerator Storage: For longer storage, refrigerate your pie. Wrap it tightly in plastic wrap or place it in an airtight container. It will keep well in the refrigerator for up to 4-5 days. The texture might change slightly, becoming a bit denser, but it’s still perfectly delicious, especially when served slightly warm.
Freezer Instructions: This pie freezes beautifully! Wrap the *completely cooled* pie very well in several layers of plastic wrap, then add a layer of aluminum foil to prevent freezer burn. You can freeze it whole or in individual slices. It will keep in the freezer for up to 2-3 months. To thaw, transfer the pie to the refrigerator overnight. You can then gently reheat slices in a low oven (around 300°F or 150°C) for 10-15 minutes until warmed through.
Glaze Timing Advice: If you’ve added a glaze, it’s best to do so just before serving. Glaze applied too early, especially on a pie stored at room temperature or in the fridge, can become sticky or overly soft. If you’re freezing the pie, it’s best to freeze it *without* the glaze. You can add the glaze once the pie has thawed and been gently reheated.
Frequently Asked Questions
Final Thoughts
I truly hope you give this cherry cranberry pie recipe a try. It’s more than just a dessert for me; it’s a collection of sweet memories and happy moments shared around the table. It’s that perfect blend of familiar comfort and exciting new flavor that just works, every single time. The way the tart cranberries cut through the sweetness of the cherries, all held together in that flaky, buttery crust – it’s just pure bliss. It’s simple enough for a weeknight treat but impressive enough for any special occasion. If you’re a fruit pie lover, or even if you’re a little intimidated by pie-making, I promise this recipe is a winner. I can’t wait to hear how your cherry cranberry pie turns out! Don’t forget to leave a comment below and share any variations or your favorite serving suggestions. Happy baking!
cherry cranberry pie recipe
Ingredients
Main Ingredients
- 0.75 cup granulated sugar
- 2 tbsp cornstarch
- 1 can cherry pie filling (21oz/540ml can)
- 2 cups frozen cranberries (thawed)
- 1 9-inch deep dish pie shell (unbaked)
Instructions
Preparation Steps
- Preheat oven to 375°F.
- Stir together sugar, cornstarch, cherry pie filling and cranberries. Pour into pie shell.
- Bake for 30 minutes. Reduce heat to 350°F and bake an additional 10 minutes. Let cool before serving.
Notes
Featured Comments
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“Packed with flavor and so simple. Exactly what I wanted from Easy Cherry Cranberry Pie A Perfect Treat.”
