Oh, you HAVE to try this cherry cranberry pie recipe! It’s honestly one of those desserts that just makes my heart sing. Every time I bake it, the aroma fills the house and brings back so many happy memories. My grandmother used to make a similar pie, and this one, well, it’s my little homage to her. What I love most is that it’s not just *a* pie, it’s *the* pie that cheers everyone up. It’s got that perfect balance – the tartness of the cranberries is beautifully tamed by the sweet cherries, and then there’s that buttery, flaky crust that just melts in your mouth. It’s like a little slice of heaven on a plate, perfect for those days when you just need something comforting and delicious. Honestly, if you’re looking for a showstopper that’s surprisingly manageable, this is it. It’s become my secret weapon for potlucks and holiday gatherings, and it always gets rave reviews. It’s that incredible combination of familiar comfort and delightful surprise that makes a cherry cranberry pie recipe truly special.
What is a cherry cranberry pie?
So, what exactly is this magical cherry cranberry pie? Think of it as the best of both berry worlds, all nestled together in a gorgeous, golden crust. It’s essentially a fruit pie, but with a bit more zing and depth of flavor than your average apple or blueberry. The star players here are, of course, the cherries and cranberries. Cherries bring that luscious sweetness and beautiful ruby color, while cranberries offer their signature tartness, which really cuts through the sweetness and keeps things from being cloying. It’s this dynamic duo that makes the pie so exciting. It’s not just a sweet treat; it’s got layers of flavor that keep you coming back for more. My kids always used to think cranberries were just for Thanksgiving sauce, but this pie totally changed their minds! It’s essentially a celebration of bright, bold fruit flavors coming together in perfect harmony. It’s familiar enough to be comforting, yet unique enough to be memorable.
Why you’ll love this recipe?
Let me tell you, there are so many reasons why this cherry cranberry pie recipe has earned a permanent spot in my recipe box, and I just know you’re going to love it too! Firstly, the FLAVOR is out of this world. The combination of sweet cherries and tart cranberries creates this incredibly complex, yet perfectly balanced, taste. It’s not overwhelmingly sweet, which is something I really appreciate. The cherries give it a lovely, almost jammy texture, while the cranberries add these delightful little bursts of tanginess. Then there’s the SIMPLICITY! Seriously, don’t let the idea of a homemade pie intimidate you. This recipe is incredibly straightforward. I’ve streamlined it over the years to make it as easy as possible, even for beginners. I’ve tested it with store-bought pie crusts when I’m really in a pinch, and honestly, it’s still fantastic. It’s a lifesaver on busy nights when you want something special without all the fuss. Plus, it’s SO COST-EFFECTIVE! Cherries and cranberries are often quite affordable, especially when they’re in season, and the other ingredients are pantry staples. You get a really impressive dessert for a fraction of the cost of store-bought fancy pies. And let’s talk VERSATILITY! This pie is amazing served warm with a scoop of vanilla ice cream, but it’s also delicious at room temperature, perhaps with a dollop of whipped cream or even a drizzle of crème fraîche. It’s perfect for any occasion, from a casual weeknight treat to a formal holiday dessert. It’s the kind of dessert that makes people ask for the recipe, and that’s always the best compliment, right?
How do I make a cranberry pie?
Quick Overview
Making this cherry cranberry pie is a breeze, I promise! You’ll simply prepare a simple, luscious fruit filling bursting with cherries and cranberries, then nestle it into a glorious homemade or store-bought crust. The magic happens in the oven as those flavors meld together, creating a warm, bubbly, and utterly irresistible dessert. It’s a straightforward process that delivers maximum deliciousness with minimal stress. Trust me, the smell alone as it bakes will have everyone gathering in the kitchen!
Ingredients
For the Crust:
You’ll need a double pie crust. You can totally use your favorite store-bought crusts if you’re short on time – I often do! Just make sure they’re the standard 9-inch size. If you’re feeling ambitious, a homemade crust makes it extra special, but honestly, the filling is the star here. I always opt for an all-butter crust if I’m making it from scratch because that flavor is just unbeatable, but a mix of butter and shortening works beautifully too for extra flakiness.
For the Filling:
2 cups fresh or frozen pitted cherries (sweet or tart, your preference! If using frozen, don’t thaw them completely)
1 ½ cups fresh or frozen cranberries (again, frozen is totally fine!)
¾ cup granulated sugar (adjust slightly based on how sweet your cherries are)
¼ cup cornstarch (this is our thickener – it works like a charm!)
1 tablespoon lemon juice (brightens everything up)
1 teaspoon orange zest (optional, but it adds a lovely subtle floral note)
½ teaspoon ground cinnamon (just a hint for warmth)
¼ teaspoon ground nutmeg (adds that cozy spice vibe)
Pinch of salt (always balances sweetness!)
For the Egg Wash & Topping (Optional):
1 large egg, beaten with 1 tablespoon of milk or water (for a beautiful golden sheen)
1 tablespoon turbinado sugar (for a little sparkle and crunch on top)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get that oven ready! Preheat your oven to 400°F (200°C). If you’re using a homemade crust, you’ll want to gently place your bottom crust into your 9-inch pie plate and crimp the edges as you like them. If you’re using a store-bought crust, just unroll it and fit it into the pie plate. Pop it into the fridge while we make the filling – keeping the dough chilled is key for a flaky crust!
Step 2: Mix Dry Ingredients
Grab a large bowl. This is where we’ll bring our filling together. Add your granulated sugar, cornstarch, cinnamon, nutmeg, salt, and orange zest (if you’re using it). Give it all a really good whisk or stir with a fork. You want to make sure that cornstarch is fully incorporated into the sugar so there are no clumps. This ensures your filling thickens up beautifully and doesn’t end up with starchy pockets.
Step 3: Mix Wet Ingredients
Now, let’s add the stars of the show! Gently add your cherries and cranberries to the bowl with the dry ingredients. Then, pour in the lemon juice. If you’re using frozen fruit, it’s totally fine to add it straight from the freezer; it’ll just release its juices as it bakes. The lemon juice not only adds a lovely brightness but also helps the cornstarch do its job of thickening.
Step 4: Combine
Here’s where the magic starts to happen. Gently toss the fruit with the sugar mixture and lemon juice until everything is evenly coated. You don’t want to go crazy here; just a gentle stirring motion is perfect. Overmixing can sometimes break down the fruit too much, and we want lovely fruit pieces in our pie!
Step 5: Prepare Filling
This step is technically done in Step 4, but it’s worth reiterating how beautiful this mixture looks already! The vibrant red of the cranberries and the deep ruby of the cherries are just gorgeous. You’re looking for all the fruit to be nicely coated in the sugar and cornstarch mixture. It should look glossy and inviting.
Step 6: Layer & Swirl
Now, carefully pour the fruit filling into your chilled bottom pie crust. Spread it out evenly. If you’re using a top crust, now’s the time to place it over the filling. You can do a full top crust with vents cut into it, or a lattice top for that classic look. Crimp the edges of the top and bottom crusts together securely. If you’re doing a full top crust, make sure to cut a few slits or decorative shapes to allow steam to escape while baking. This is super important to prevent a soggy bottom!
Step 7: Bake
Here’s the moment of truth! If you’re using an egg wash, brush it gently over the top crust (or just the edges if you’re doing a lattice). Sprinkle the turbinado sugar over the egg wash for that extra sparkle and crunch. Place the pie on a baking sheet (this catches any bubbling fruit juices – a real lifesaver!). Bake in the preheated 400°F (200°C) oven for 15 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust edges start to brown too quickly, you can always loosely tent them with foil.
Step 8: Cool & Glaze
This is probably the hardest part – waiting! Once the pie is out of the oven, place it on a wire rack and let it cool completely. I know, I know, it’s tempting to dig in while it’s warm and gooey, but letting it cool allows the filling to set properly. This is crucial for getting those nice, clean slices. If you want to add a glaze, this is when you’d do it – a simple powdered sugar glaze thinned with a little milk or lemon juice drizzled over the top once it’s cooled slightly.
Step 9: Slice & Serve
Once fully cooled, slice your beautiful cherry cranberry pie with a sharp knife. You’ll see those gorgeous pockets of fruit, and the filling should be perfectly set. Serve it as is, or with a dollop of whipped cream, a scoop of vanilla ice cream, or even a drizzle of crème anglaise. It’s divine served slightly warm or at room temperature.
What to Serve It With
This cherry cranberry pie is so versatile, it fits into almost any meal or occasion! For BREAKFAST, I love having a small slice with my morning coffee. It’s surprisingly satisfying and gives me a little sweet treat to start the day. Just a small piece, mind you, but it feels decadent! For BRUNCH, it’s a showstopper. I’ll serve it on a pretty tiered stand with other brunch favorites like mini quiches and fresh fruit salad. A light dusting of powdered sugar on top can make it look even more elegant. AS DESSERT, it’s a classic. My absolute favorite way is warm with a big scoop of good quality vanilla bean ice cream. The contrast of the warm, tart filling and the cold, creamy ice cream is just heavenly. A drizzle of chocolate sauce is also a decadent touch if you’re feeling extra indulgent. For COZY SNACKS, this pie is perfect for an afternoon pick-me-up with a cup of tea. It’s also fantastic for movie nights – a slice shared on the couch is pure comfort. My family tradition is to have a piece after Sunday dinner, often with just a simple glass of milk for the kids and maybe a glass of port for the adults. It just rounds off the meal perfectly. It’s a guaranteed crowd-pleaser, no matter how you serve it!
Top Tips for Perfecting Your Cherry Cranberry Pie
Over the years of making this cherry cranberry pie, I’ve picked up a few tricks that really make a difference. Let’s dive into some of my favorite tips to help you nail it every single time.
Zucchini Prep: Wait, what? Oh, you must be thinking of a different recipe! For this pie, we’re focusing on the fruit, not zucchini! My mistake! Let’s focus on the fruit prep instead. When using fresh cherries, make sure they are pitted. If they’re a bit on the tart side, don’t be afraid to use the full ¾ cup of sugar, or even a touch more. If you’re using frozen cherries, I highly recommend not thawing them completely. Just give them a quick rinse under cold water if they’re stuck together, and then use them as is. This helps prevent the filling from becoming too watery.
Mixing Advice: When you’re combining the fruit with the sugar and cornstarch, be gentle! You don’t want to mash the cherries or cranberries. A gentle toss is all you need. The cornstarch is crucial for thickening, so make sure it’s well distributed among the dry ingredients before adding the fruit. This prevents pockets of raw cornstarch in your finished pie.
Swirl Customization: This isn’t really a swirl recipe, but if you wanted to add a different fruit, like a handful of raspberries, you could gently fold them in at the end for a beautiful marbled effect. Just be careful not to overmix!
Ingredient Swaps: If you can’t find fresh cherries, frozen are perfectly fine! Just make sure they’re pitted. For cranberries, fresh or frozen work equally well. If you’re not a fan of lemon juice, a little bit of orange juice can work too, but lemon adds a nice tang. You can also omit the orange zest if you don’t have any on hand. The cinnamon and nutmeg are wonderful, but a pinch of allspice or a tiny bit of cardamom can add an interesting twist.
Baking Tips: Baking time can vary, so keep an eye on your pie. The key is to look for a bubbling filling. This means the cornstarch has activated and will thicken the juices as it cools. Using a baking sheet underneath the pie is non-negotiable in my kitchen; it saves so much mess! If your crust is browning too fast, a simple aluminum foil tent over the edges will save the day.
Glaze Variations: While I love a simple powdered sugar glaze, you could also try a drizzle of honey or maple syrup over the top once it’s cooled. A dusting of powdered sugar alone also looks lovely and is super easy. For a more advanced glaze, you could whisk some cream cheese with a little sugar and milk for a creamier topping.
Storing and Reheating Tips
Properly storing your delicious cherry cranberry pie will ensure it stays fresh and tasty for days. If you have any leftovers (which is rare in my house!), here’s what I do.
Room Temperature: If your pie is fully cooled, you can leave it at room temperature for up to 2 days, especially if it’s not too hot where you live. Make sure it’s covered loosely with plastic wrap or a pie dome to protect it from dust and anything else. It’s perfect for snacking on!
Refrigerator Storage: For longer storage, or if it’s warm out, pop that pie into the refrigerator. A good airtight pie carrier or wrapping it tightly in plastic wrap will keep it fresh for about 4-5 days. The crust might lose a tiny bit of its crispness, but it’s still delicious.
Freezer Instructions: This pie freezes beautifully, either whole or in slices. If freezing a whole pie, make sure it’s completely cooled. Wrap it very well in a couple of layers of plastic wrap, then a layer of aluminum foil. It should last in the freezer for up to 2-3 months. For slices, wrap each slice individually. To thaw, transfer the pie (or slices) to the refrigerator overnight.
Glaze Timing Advice: If you plan to store your pie, I highly recommend glazing it *after* it has cooled or even just before serving. A glaze made with powdered sugar and liquid can sometimes get a bit sticky or melty if stored for too long on the pie. For frozen pies, it’s best to glaze them *after* they have been thawed and are ready to be served. This keeps the glaze looking its best!
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite cherry cranberry pie recipe! I truly hope you give this one a try. It’s more than just a dessert; it’s a recipe filled with warmth, comfort, and a whole lot of deliciousness. The way the tart cranberries balance the sweet cherries, all wrapped up in that flaky crust, is just perfection. It’s the kind of pie that makes you want to slow down, savor every bite, and maybe even share a story or two. If you love this recipe, you might also enjoy my classic apple crumble or my zesty lemon blueberry tart – they have that same homemade goodness! I can’t wait to hear what you think of this cherry cranberry pie! Please leave a comment below and let me know how yours turned out, or if you tried any fun variations. Happy baking!
Cherry Cranberry Pie
Ingredients
Main Ingredients
- 0.75 cup Granulated Sugar
- 2 tablespoons Cornstarch
- 1 can (21 oz) Cherry Pie Filling
- 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.
