Sweet, tangy, and packed with festive flavours, this cranberry pie by Chef Neha Deepak Shah is the perfect dessert for special gatherings or cosy celebrations at home. Made with juicy cranberries, crunchy
nuts, warm cinnamon, and refreshing orange zest, the pie offers a delicious balance of tartness and sweetness in every bite.
The buttery golden crust adds the perfect flaky texture, making it an indulgent treat that pairs beautifully with tea, coffee, or a scoop of vanilla ice cream. Whether you’re baking for the holidays or simply craving a comforting homemade dessert, this classic cranberry pie is sure to impress.
Ingredients
1 double refrigerated pie dough
1 lb fresh or frozen US cranberries, thawed
3/4 cup sugar
1/2 cup golden raisins
3 tbsp freshly squeezed orange juice
2 tsp orange zest (grated orange rind)
1/2 tsp ground cinnamon
1/4 tsp salt
3/4 cup pecans or walnuts
2 tbsp cornstarch
2 tbsp butter, cut into 8 pieces
1 egg, beaten
1 tbsp sugar
Method
Preheat the oven to 350°F (175°C).
Bake the bottom crust in a 9-inch pie shell for 8 minutes. Set aside to cool. Increase the oven temperature to 450°F (230°C).
In a large mixing bowl, combine the cranberries, sugar, raisins, orange juice, orange zest, cinnamon, salt, nuts, and cornstarch.
Fill the cooled pie shell with the cranberry mixture and dot the top with pieces of butter.
Make a few slits or holes in the unbaked top crust. Place it over the filling, then fold and crimp the edges neatly. Brush the top crust with beaten egg and sprinkle with sugar.
Bake for 15 minutes at 450°F (230°C). Then reduce the oven temperature to 350°F (175°C) and bake for an additional 45 minutes.
Allow the pie to cool slightly before slicing and serving.
