Cherry Cranberry Pie
Bursting with sweet and tart flavors, this Cherry Cranberry Pie is a show-stopping dessert perfect for holidays, special occasions, or anytime you crave a fruity treat. The filling combines juicy cherries and vibrant cranberries, gently simmered with sugar, lemon juice, and vanilla extract for a perfectly balanced tangy-sweet bite. Encased in a flaky, buttery double crust—made from scratch for ultimate texture and taste—this pie is a stunning centerpiece with its golden lattice topping, brushed with cream and sprinkled with coarse sugar for a delightful crunch. Ideal served warm with a dollop of whipped cream or a scoop of vanilla ice cream, this fruit-filled pie is as easy to make as it is impressive. Whether you're looking for a festive pie recipe or a way to enjoy seasonal cranberries, this Cherry Cranberry Pie is a must-try!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 tbsp Granulated sugar
- 1 tsp Salt
- 1 cup Unsalted butter (cold, cubed)
- 6 tbsp Ice water
- 3 cups Frozen cherries (pitted)
- 1 cup Fresh or frozen cranberries
- 0.75 cup Granulated sugar
- 3 tbsp Cornstarch
- 1 tbsp Lemon juice
- 1 tsp Vanilla extract
- 2 tbsp Milk or heavy cream (for brushing crust)
- 1 tbsp Coarse sugar (for sprinkling)
Instructions
In a large bowl, whisk together the flour, granulated sugar, and salt for the crust.
Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, mixing with a fork until the dough starts to come together. Avoid over-mixing.
Divide the dough into two equal portions, shape into disks, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
Preheat your oven to 400°F (200°C).
On a lightly floured surface, roll out one portion of the chilled dough into a 12-inch circle. Fit it into a 9-inch pie dish, leaving some overhang. Refrigerate while preparing the filling.
In a medium saucepan, combine the cherries, cranberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and the fruit softens (about 10 minutes). Remove from heat and stir in the vanilla extract. Let cool slightly.
Pour the cherry cranberry filling into the prepared pie crust.
Roll out the second portion of dough into a 12-inch circle. Cover the filling with the second crust, or cut it into strips to create a lattice design. Trim any excess dough and crimp the edges to seal.
Brush the top crust with milk or heavy cream and sprinkle with coarse sugar.
Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 50–55 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set properly.
Slice and enjoy your Cherry Cranberry Pie, perhaps with a scoop of vanilla ice cream or whipped cream on the side!
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 249 mg | 11% | |
| Total Carbohydrate | 70.1 g | 26% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 34.2 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 224 mg | 5% | |
*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.
