Cranberry Pie with Fresh Cranberries and Orange Zest Recipe

If you’re in the mood for a pie that’s bursting with tangy brightness and cozy warmth, I absolutely recommend giving this Cranberry Pie with Fresh Cranberries and Orange Zest Recipe a try. It’s one of those desserts that somehow balances the tart punch of fresh cranberries with the subtle citrus sparkle from orange zest, making it incredibly refreshing yet comforting at the same time. I love how the fresh ingredients bring such a lovely vibrancy to this pie, especially during fall and winter when cranberries are at their peak.

Whether you’re serving this at a holiday gathering or just want a beautiful homemade treat, this cranberry pie never disappoints. What makes this Cranberry Pie with Fresh Cranberries and Orange Zest Recipe truly special is how easy it is to prepare but still tastes like you put a lot of love into it. Plus, the bright orange zest adds a subtle complexity that pairs perfectly with the sweet, tender crust and that luscious cranberry filling.

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Ingredients You’ll Need

Every ingredient in this Cranberry Pie with Fresh Cranberries and Orange Zest Recipe plays a role in creating a flavorful and balanced final pie. Make sure to choose tart fresh cranberries and bright, juicy oranges for the best flavor impact.

• All-purpose flour: For a tender but sturdy crust, I find using good quality flour makes a difference in texture.
• Granulated sugar: This sweetens both the crust and filling perfectly; adjusting it slightly can balance the tartness for your taste.
• Salt: Just a pinch to enhance all the flavors, especially in the crust.
• Vegetable shortening: Cold and cut into pieces, it helps create those flaky layers in the crust when combined with butter.
• Unsalted butter: Cold butter gives rich flavor and flakiness to the crust when handled with cold shortening.
• Ice water: Necessary to bring the dough together without melting the fats, so the crust stays tender.
• Fresh cranberries: The star of the filling—choose bright, plump berries for that perfect blend of tartness.
• Fresh orange juice: Adds citrusy brightness that pairs so nicely with the cranberries.
• Cornstarch: Helps to thicken the filling so it sets up just right after baking.
• All-purpose flour (for filling): Used alongside cornstarch to stabilize the filling’s texture.
• Ground ginger: A subtle warmth that complements the cranberry’s tartness without overpowering it.
• Orange zest: Freshly grated zest is key to infusing the filling with vibrant citrus notes.
• Vanilla extract: Rounds out the flavors beautifully with its sweet, mellow aroma.

Variations

I love that this recipe is flexible enough to adapt to different tastes and dietary needs. You can easily personalize it, whether you want it less sweet or with a spiced twist, and I encourage you to experiment once you’re comfortable with the original.

• Reduce Sugar: When I first made this, I cut the sugar by a quarter, and it still tasted amazing—crisp but not overly sweet.
• Spiced Up: Adding a pinch of cinnamon and nutmeg along with the ginger created a lovely warm pie perfect for colder months in my experience.
• Gluten-Free Crust: I’ve swapped the crust for a gluten-free blend with great results, letting friends with sensitivities enjoy every bite.
• Use Cranberry-Apple Mix: Mixing in peeled, chopped apples adds a fruity sweetness that works well if you want a milder tartness.

How to Make Cranberry Pie with Fresh Cranberries and Orange Zest Recipe

Step 1: Whip Up the Perfect Flaky Crust

Start by combining the flour, sugar, and salt with your cold vegetable shortening and butter. I like using a food processor for this step because pulsing everything together until the mixture looks like wet sand is quick and prevents overworking the dough. Remember, keep your butter cold—this is essential for that flaky, tender crust we all crave. Then, drizzle in the ice water little by little; too much can make the dough sticky, so stop once it just starts to come together. Form the dough into a ball and flatten it into a disc before wrapping it in plastic and refrigerating it for at least an hour. This rest time allows the gluten to relax and makes rolling easier later.

Step 2: Roll Out and Chill the Dough

After chilling, roll the dough on a lightly floured surface into a 12-inch circle—aim for an even thickness to ensure uniform baking. Gently transfer the dough to a 9-inch pie pan, pressing it lightly into the edges but avoid stretching it as that can cause shrinkage during baking. Trim excess dough to leave a 1-inch overhang, then tuck it under itself and flute or crimp the edges however you like—that’s the time to get creative with your crust edges! Pop the pie crust back into the fridge for 30 minutes before adding the filling; chilling helps prevent shrinking and keeps the shape nice and neat.

Step 3: Mix the Luscious Filling

Combine fresh cranberries, granulated sugar, fresh orange juice, cornstarch, flour, ground ginger, salt, orange zest, and vanilla extract in a large mixing bowl. I like to toss everything gently to coat the berries evenly without bruising them. Letting the mixture sit while the crust chills is a great way to let the sugar start dissolving and the flavors mingle. When you pour this vibrant filling into your prepped pie crust, you’ll start smelling that gorgeous balance of tart and citrusy goodness that makes this pie so irresistible.

Step 4: Bake Until Bubbling and Golden

Preheat your oven to 400°F (200°C) and bake the pie for 15 minutes at this high temperature; this helps jump-start the filling bubbling and the crust crisping. Then reduce the temperature to 350°F (175°C) and bake for another 15 minutes or until the filling is thick and bubbly and the crust is a lovely golden brown. If your crust edges brown too quickly, you can cover them with foil or a pie shield to avoid burning. Once baking is done, let your pie cool completely for at least two hours so the filling sets perfectly—that patience really pays off.

How to Serve Cranberry Pie with Fresh Cranberries and Orange Zest Recipe

Garnishes

I always top my slices with a dollop of lightly whipped cream or vanilla ice cream because the creaminess balances the pie’s tartness beautifully. Sometimes I sprinkle a little extra orange zest on top for a pop of color and zing. Fresh mint leaves add a nice visual touch and a fresh aroma that complements the citrus notes.

Side Dishes

If you’re serving this cranberry pie as part of a larger meal, I love pairing it with simple roasted turkey or glazed ham—classic holiday flavors that harmonize with the pie’s tart sweetness. A light green salad with citrus vinaigrette on the side also helps balance out the richness if your meal is heavy.

Creative Ways to Present

For special occasions, I like to bake this pie in mini tart pans to serve individual portions, which always impress guests. Another fun presentation is to add a lattice crust on top, weaving strips of dough carefully; it looks stunning and lets the beautiful cranberry filling peek through. Lastly, you can serve this pie with a drizzle of warm caramel sauce for an extra indulgent touch.

Make Ahead and Storage

Storing Leftovers

I cover leftover pie tightly with plastic wrap and keep it refrigerated. It stays fresh and delicious for up to 4 days, though honestly, mine rarely lasts that long! Storing it chilled helps maintain the filling’s texture and keeps the crust from getting soggy.

Freezing

I’ve had great luck freezing this cranberry pie either before or after baking. If freezing unbaked, wrap it well in plastic and foil, then bake from frozen—just add a bit more bake time. If frozen after baking, thaw overnight in the fridge before reheating to preserve texture and flavor.

Reheating

To enjoy leftovers warm, I pop slices in a preheated oven at 350°F for about 10-15 minutes — this revives the crust’s flakiness better than microwaving, which can make it soggy. If you’re in a hurry, just microwave briefly but watch for softness.

FAQs

Final Thoughts

This Cranberry Pie with Fresh Cranberries and Orange Zest Recipe holds a special place in my heart for its perfect mix of tangy, sweet, and citrusy flavors wrapped in a golden, flaky crust. It’s the kind of pie that not only tastes incredible but also fills your kitchen with a wonderful aroma that lifts spirits. I hope you enjoy making and sharing it as much as I do—once you try it, I bet it’ll become a beloved staple in your baking rotation too!

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