"Cranberries, flavored with orange zest, cinnamon and nutmeg are baked in a single pie crust with an eggy filling." — sal
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1 1/3 cups
grated orange zest
1 1/4 cups
1 (9 inch)
unbaked pie crust
This surely is a delicious holiday pie. Instead of a pinch each cinnamon and nutmeg, I added 1 tsp cinnamon and 1/2 tsp nutmeg. The taste of combined spices and orange rind makes it almost perfect. May add some more cranberries and increase a little bit cooking time, but will definitely bake it again.
this recipe made me sad, it looked so good and i thought it was perfect until it cooled and i found out it was still super runny. i ended up throwing the whole thing out because i was worried the egg was still raw. i cooked it 45 minutes and it look like it set up, but it was so runny i couldnt possibly imaging eating it. however it was pretty and smelled great. i would like to try it again but dont know if i will get around to it now that i would have to go back to the store for more ingredients.
My husband adored this pie. Even though I'm not a big cranberry fan, I thought the flavor and texture were exceptional. I did find, however, that I had to bake the pie for much longer than recommended in the recipe--nearly an hour and a half--for the filling to set.
I use this recipe for tarts as opposed to pies (easier to eat) and have taken them to several gatherings, where I have been asked by at least 7 people for the recipe. Thanks for sharing Sara.
This was a really nice surprise.I didn't expect it to be as good as it was.The only thing I'll change next time is cook for 5 to 10 min longer.
This wasn't quite what I expected, but it's very good. It's more like a sweet custard pie with a layer of cranberries. I used two cups of frozen cranberries for a stronger flavor. This is a great way to use up those cranberries.
This was a great ending to a special dinner. The pie tasted like a sweet cranberry bread and had the consistency of a tollhouse cookie pie. Everyone loved it with whipped cream on top from my two year old to grandpa.
This was so tasty! I loved the combination of cranberries and orange zest. Yum! I actually made mini-pies out of this (lined muffin tins with pie crust, added pie filling and baked for 35-40 minutes--watch it carefully in the last few minutes), and plan on baking a full size pie this afternoon. This recipe will be the first one I go to whenever I'm in charge of bringing a pie to something.
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry Pie II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 137
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