Old Fashioned Cranberry Pie
This old fashioned Cranberry Pie comes from a 1968 recipe clipping, and it was already being called "old fashioned" back then! It's sweet and jammy with just a little tartness from the cranberries, all baked under a pretty lattice crust.
I found this Old Fashioned Cranberry Pie recipe in a newspaper clipping from 1968, and it was labeled "old fashioned" even then. I love that this recipe could already feel nostalgic almost 60 years ago.
The filling is really easy. Just cook the fresh cranberries on the stovetop with sugar and cornstarch until they pop, then stir in a little almond flavoring. It reminds me a little of blueberry pie, but with a bright, tart flavor that is perfect for the holidays.
It's especially good with my Never Fail Pie Crust and a big dollop of whipped cream on top. It also holds up beautifully, so you can bake it the day before and have one less thing to do on the big day.
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Kate’s Tips for the Best Cranberry Pie
- Be sure to let the filling cool for 30 minutes before pouring it into the pie crust. A hot filling will melt the fat in the dough and create a greasy crust.
- While you’re waiting for the filling to cool, that’s a great time to roll out the crusts and cut the strips for the lattice. Pop the bottom crust into the pie pan and place it in the fridge while you’re waiting.
- Don’t skip the almond extract. It nicely complements the cranberry flavor.
- Place a sheet pan on the rack below the pie to catch any drips. No one wants to clean their oven on a holiday (or anytime, really).
- Let the pie cool completely before slicing so it sets up. The filling will be runny otherwise.
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What You’ll Need
You’ll need a double crust for this pie. I love this Never Fail Pie Crust because it’s reliable and it makes a generous amount, so I’m not worrying about rolling the crust too thin to fit the pan. I use half butter and half lard or shortening to make it.
Another option is an all Crisco pie crust, or an all-butter crust like in this peach pie. Store-bought crust works, too!
I tested this recipe with fresh cranberries but I suspect it’ll work just fine with frozen cranberries too.
How to Make Cranberry Pie with a Lattice Crust
- Cook the cranberries with the water, sugar, and cornstarch until the cranberries pop. Stir in the almond extract.
- Let the mixture cool for 30 minutes, then pour into a pastry-lined pie pan.
- Weave the crust into lattice strips and crimp the ends into the edges of the crust. Brush with a beaten egg.
- Bake the pie for 15 minutes at 425°F, then reduce the oven temperature to 375°F and continue cooking for 25-30 minutes more, or until the top crust is lightly golden brown.
Can you Make Cranberry Pie Ahead of Time?
This pie is great for making up to one day in advance. Of course, you can make it the same day you plan to serve it as well.
Let the pie fully cool before loosely covering it was plastic wrap or placing it in a pie carrier. Store it at room temperature until you’re ready to serve it.
📖 Recipe
Old Fashioned Cranberry Pie
Ingredients
- 1¾ cups sugar
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- ¾ cup water
- 12 oz fresh cranberries
- ½ teaspoon almond flavoring
- 2 uncooked pie crusts (I like Never Fail Pie Crust)
- 1 egg beaten
Instructions
- In a large saucepan, combine 1¾ cups sugar, 2 tablespoons cornstarch, ¼ teaspoon salt, ¾ cup water, and 12 oz fresh cranberries. Bring to a boil and cook, stirring often, until the berries pop (about 5-8 minutes).
- Remove from the heat and stir in ½ teaspoon almond flavoring. Let sit for 30 minutes so it doesn't melt the butter in the crust. Preheat the oven to 425°F while you're waiting.
- Also while you are waiting, roll one disc of dough and place into a 9-inch pie pan. Refrigerate. Roll the other piece of dough out and cut into thin strips (about ½ inch wide) to create the lattice.
- Pour the filling into the pastry-lined pie pan. Top with the pie crust strips, weaving them to make a lattice. Crimp the pie crust strips into the edge of the crust.
- Brush the pie crust with 1 egg, beaten with a tablespoon of water. This creates a shiny crust.
- Bake the pie for 15 minutes, then reduce the oven temperature to 375°F and continue cooking for 25-30 minutes more, or until the top crust is lightly golden brown. Always put a sheet pan on the rack under the rack that the pie is on to catch any drips.
- Let cool completely before slicing.
Notes
Nutrition
More Old Fashioned Pies
If it’s the holidays, you’ll want to take a look at these classics next!
And here are even more, delicious all year round:
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