Acadian Cranberry Pie Canada
Experience the rich heritage of Canadian cuisine with Acadian Cranberry Pie, a rustic dessert that marries tangy fresh cranberries with a buttery, crumbly topping. Perfect for the holidays or any special occasion, this pie combines the natural tartness of cranberries sweetened with a hint of sugar and vanilla, offering a uniquely vibrant flavor profile. A pre-made or homemade pie shell cradles the juicy fruit filling, while a quick, biscuit-like dough creates a golden, rustic crust that's both satisfying and visually stunning. Ready in just over an hour, this Canadian-inspired treat is best served warm with a dollop of whipped cream or a scoop of vanilla ice cream. Packed with seasonal flavors and simple ingredients, this Acadian Cranberry Pie is your next go-to dessert for celebrating Canada’s culinary traditions.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Fresh cranberries
- 1.5 cups Granulated sugar
- 0.25 cups All-purpose flour
- 0.5 cups Unsalted butter (cold)
- 0.5 teaspoons Salt
- 1 Egg
- 0.25 cups Whole milk
- 1 teaspoons Vanilla extract
- 1 Pre-made pie shell (or homemade if preferred)
Instructions
Preheat your oven to 375°F (190°C).
If using a homemade pie crust, roll it out and line a 9-inch pie dish. Trim and crimp the edges as desired.
Rinse the cranberries and pat them dry. In a mixing bowl, toss the cranberries with 1 cup of granulated sugar, ensuring they are evenly coated. Set aside.
In another bowl, whisk together the all-purpose flour, remaining 0.5 cups of sugar, and salt.
Cut the cold unsalted butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
In a small bowl, beat the egg and whisk in the milk and vanilla extract.
Gradually add the wet mixture to the butter-flour mixture, stirring until a soft dough forms.
Spread the sugared cranberries evenly across the bottom of the prepared pie shell.
Drop spoonfuls of the dough over the cranberries, spreading it gently with the back of a spoon or a spatula to form a rustic topping. It’s fine if some cranberries peek through the dough.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the cranberries are bubbling.
Let the pie cool on a wire rack for at least 1 hour before serving to allow the filling to set properly.
Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Nutrition Facts
Calories |
2965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.8 g | 168% | |
| Saturated Fat | 73.8 g | 369% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 462 mg | 154% | |
| Sodium | 1730 mg | 75% | |
| Total Carbohydrate | 450.0 g | 164% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 331.5 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 186 mg | 14% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 751 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
