Frosted Cranberry Cherry Pie
Indulge in the perfect balance of sweet and tart with this Frosted Cranberry Cherry Pie—a stunning centerpiece for any gathering! This recipe combines vibrant, tangy fresh cranberries and juicy sweet cherries in a luscious, thickened filling, all nestled in a flaky, golden pie crust. Topped with a cloud-like layer of whipped cream cheese frosting, it delivers an irresistible creamy contrast to the fruit’s bold flavors. With a short prep time and the option to use store-bought crust, this dessert is as convenient as it is impressive. Whether you're planning for the holidays or a special occasion, this frosted pie offers a delightful twist on classic fruit desserts. Serve chilled for the ultimate refreshing finish!
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Recipe Information
Ingredients
- 2 cups Frozen sweet cherries, pitted
- 1.5 cups Fresh cranberries
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar
- 3 tablespoons Cornstarch
- 3 tablespoons Water
- 1 tablespoons Lemon juice
- 1 teaspoons Vanilla extract
- 1 9-inch Prepared pie crust (homemade or store-bought)
- 0.5 cups Heavy cream
- 0.5 cups Powdered sugar
- 4 ounces Cream cheese, softened
Instructions
Preheat your oven to 375°F (190°C).
In a medium saucepan, combine the cherries, cranberries, granulated sugar, and brown sugar. Heat over medium, stirring occasionally, until the fruit softens and releases its juices (about 5-7 minutes).
In a small bowl, mix the cornstarch and water to create a slurry. Stir this mixture into the saucepan and cook until the filling thickens (about 3-4 minutes).
Remove the saucepan from heat and stir in the lemon juice and vanilla extract. Let the filling cool slightly.
Roll out your pie crust and press it into a 9-inch pie dish. Trim any excess dough and crimp the edges as desired.
Pour the slightly cooled cranberry cherry filling into the prepared pie crust, spreading it evenly.
If using a top crust or lattice design, add it now. Cut slits or leave space for steam to escape if covering fully.
Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden and the filling is bubbly.
Allow the pie to cool completely on a wire rack, about 2-3 hours.
While the pie cools, prepare the frosting. In a medium bowl, beat the heavy cream and powdered sugar with an electric mixer until soft peaks form.
In another bowl, beat the softened cream cheese until smooth. Gently fold the whipped cream into the cream cheese until fully combined and fluffy.
Spread the frosting evenly over the cooled pie. If desired, chill the frosted pie for 15-20 minutes before serving to set the topping.
Slice and serve your Frosted Cranberry Cherry Pie. Refrigerate any leftovers.
Nutrition Facts
Calories |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 204 mg | 9% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 41.8 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 175 mg | 4% | |
*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.
