Reviewed: Nov. 26, 2009

I was looking for a cranberry pie recipe that was not too sweet and this one fit hte bill. I did not have lemon juice so I did orange juice mixed with some lime juice. I cut the sugar down to 1 cup and it was perfect! A bit tart but great. I also omited the salt. It did bubble over like crazy so next time I will put it in a deep dish pie pan. You have got to try this pie!

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Julie

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Reviewed: Nov. 22, 2009

It was good however, every subsequent bite I felt as if I was tasting more and more lemon juice. I think I'll cut the juice down and try it that way. Everyone gobbled it up however.

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Rita M.B.

Cooking Level: Expert

Home Town: Schaumburg, Illinois, USA

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Reviewed: Jan. 24, 2009

We liked it, but it was tart. Tart tart tart. I can eat an whole lemon, but this pie was a bit of a challenge. Still tasty, though, especially with vanilla ice cream on top! When I make it again it will be without the lemon juice.

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MOIREBRI

Cooking Level: Expert

Living In: Blue Springs, Missouri, USA

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Reviewed: Jan. 10, 2009

Very good but don't make the mistake I made. Usually I will cut the sugar in any pie recipe because I like my pies tart, so I cut from 1 1/2 cups (seemed like a lot to me) to 1 cup of sugar. It was almost too tart for me! Next time I will use the recommended amount!

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lillaurabean

Cooking Level: Intermediate

Home Town: Winlock, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Jan. 8, 2009

Too soupy. Nice flavor contrast though. I added more cornstarch and try as I might it just didn't work out.

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xiaocupcake

Cooking Level: Intermediate

Home Town: Fayetteville, Arkansas, USA

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Reviewed: Jan. 3, 2009

Very good. I used filling as a cobbler instead of a pie. I made 2 cobblers (doubled the filling recipe). One was as recipe indicates and other I added sliced apples (2 apples). Family and friends enjoyed both. I will definitely make again.

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ROXANN4837

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Coral Springs, Florida, USA

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Reviewed: Jan. 2, 2009

Wow!! This is so very good. I did modify it slightly per other reviewers suggestions. I like tart foods, like Rhubarb, Cranberry, and lemon. But, I did agree with the reviewer that felt that the lemon juice in a Cranberry Pie might be to much. Did not use it at all. Also, did not add any salt, I couldn't see why I should add it. It didn't seem necessary. I subbed additional water in place of the lemon juice and I subbed some extra sugar for the salt. I also added some Fuji apples. That also helps to cut down on the tartness of the berries. My topping was a crumb one was from this site. It was wonderful. My husband is the opposite of me, where I love tart foods, he doesn't. He likes this pie. I also added a pinch of orange zest, but didn't have any mace(will next time). For the crumb topping, you might want to check it at 30 min., mine went the full 40 and came out almost burnt. Delicious!!

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sueon

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

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Reviewed: Dec. 25, 2008

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.

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Baricat

Cooking Level: Professional

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Reviewed: Nov. 26, 2008

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!

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Mom of WildThings

Cooking Level: Expert

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Reviewed: Nov. 19, 2008

This was probably the most fantastic pie I've ever made! (...not that I've been making them for very long.) I sprinkled cinnamon-sugar over the top after I covered with egg wash. I didn't do a lattice top, either, so I didn't have to worry about spills. Still, this is a very juicy pie, so I suggest a shortening crust and NOT a butter crust. Either way, let the filling cool off before putting them inside so as to not melt the butter/shortening. I was nervous because cranberries are SO bitter, but this pie was great! Yum yum yum.

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G-ma's Gal

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Reviewed: May 17, 2008

I added some dashes of Chinese 5 spice powder to the recipe. Delicious if you like tart foods.

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MSANACONDA

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Reviewed: Jan. 19, 2008

I didn't have any lemon juice, but I did have a box of orange jello. I mixed this in, and what a wonderful flavor. Can't wait to make again!

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AOSWALT

Cooking Level: Expert

Home Town: Craig, Missouri, USA

Living In: Burr, Nebraska, USA

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Reviewed: Dec. 13, 2007

Super yummy! Tasted like cherry pie! Made it for Thanksgiving, and my husband said "Oh no you didn't! CRANBERRY pie?!!?!?" Turned out he LOVED it!!

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joyfuljoyous

Home Town: Austin, Texas, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Nov. 3, 2007

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.

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Sarah

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Reviewed: Nov. 22, 2006

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. Great find!

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ADESSO79

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Reviewed: Nov. 15, 2003

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!!!

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IVANDIEPART

Cooking Level: Expert

Living In: Brussels, Brussels, Belgium

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Reviewed: Jun. 6, 2003

Very Good -- Very Tart! Do not drink milk after eating this pie, it turns sour in your mouth. But I loved the flavor of the pie. It was different and a nice treat. I used frozen cranberries (thawed) and it turned out nicely. I also don't like crust so instead of a top crust I made a crumble topping.

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BONNIE

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Reviewed: Mar. 31, 2003

Very tangy and tasty! I made this for company and everyone loved it! It was pretty too. Delicious with vanilla ice cream!

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Blestmom4

Cooking Level: Expert

Living In: Orlando, Florida, USA

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Reviewed: Feb. 11, 2002

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!!!

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Melanie

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Reviewed: Dec. 14, 2001

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

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TAGATOSE

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Buttery Cranberry Pie

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