"Great for the holidays- once you serve this pie, everyone wants seconds! Try a scoop of vanilla ice cream on top while still warm. MMMM!" — Sandi Holman
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pastry for a 9 inch double crust pie
1 1/2 cups
1 (12 ounce) package
This recipe was great. everybody loved it. the only differences that i had when i made it was that i used orange juice instead of lemon juice, and i added extra sugar instead of salt. i think that this recipe was great.
I found this pie to be a bit tart for my liking. Not sure if cutting down on the lemon juice would help or not? I will make this again with less lemon juice before I decide if this is a keeper or not. Maybe ice cream would help! YUM
This will only be appreciated by fans of a very tart fruit pie. Spectacular cranberry flavor, and sour enough to make you squeal, even with the large amount of sugar. It could have used even more. Even my husband, who adores rhubarb pies and cherry pies because of their tartness had a tough time eating this one. I used orange juice in place of water, and in retrospect, probably should have used it in place of the lemon juice as well. This pie needs no further acid beyond what the cranberries already bring to the table. I increased the butter to 2 tablespoons, as I fail to see how a mere 2 teaspoons could live up to the title of a "buttery" pie (and 2 Tb is not a lot for a 9" pie.) Added 1 tsp grated orange peel and 1/4 tsp mace, which goes perfectly with the flavor of cranberries. The color is a deep crimson, a perfect centerpiece for your holiday table. Just know that the sourness of this pie is so intense that it might not appeal to all.
Very good pie for cranberry lovers. As it has already been said, it is quite sourbitter, and some people may not enjoy it for that reason. Watch out, for the cranberry filling bubbles and rises a little bit when cooking, so make sure to place your pie plate on a cookie sheet!!!
I liked this recipe because it's simple and because it calls for cooking the craberries on the stove top. This makes for shorter oven time and lessens the chance of over cooking the pie crust which sometimes happens.
I also added about 2-3 cups of cut apples to the filling after the cranberries cooked and some cinnamon and it turned out fabulous! If you have a deep pie dish I recommend adding something as the recipe amount is not enough to properly fill a deep dish.
This was an absolute hit on Thanksgiving. My family was a bit hesitant to try it but RAVED after one bite. This will defentily be a holiday tradition. I cut down some time on this recipe by using a Pillsbury crust and making a crumb topping. Delicious!
I have been making this pie for a VERY long time. You can use 1/2 the sugar by doing 1/2 splenda if it makes you feel better!?!?! My guys LOVE this pie with a dollop of Edy's Swiss Orange ice cream-sherbet with flecks of dark chocolate!! It is so popular with my friends and family that I am only invited anywhere between Nov-Jan if I bring at least one!
This makes a really yummy pie with that tart zing of cranberries. Everybody liked it
The pie looks great -give people a surprise as it looks just like cherry pie!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Buttery Cranberry Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 422
** Calories from Fat: 145
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