Cranberry Pie

Check out this recipe for a cranberry pie bursting with fall flavor.
Cranberry Pie


Don’t worry about this pie turning out too sour, the sweet, smooth filling has just the right amount of cranberry kick.


  • 1 recipe single flakey pie crust
  • 5 Teaspoons unflavored powdered gelatin
  • 6 Cups fresh cranberries
  • 2 Cups sugar
  • 1 Cup red jelly, such as red currant or raspberry
  • 2 Tablespoons orange liquer
  • 1 Tablespoon orange peel, finely grated


Preheat the oven to 375 degrees F. Line a pie plate with the pastry dough rolled to about a 1/4 inch thick. Line the dough with parchment paper and fill with pie weights. Bake the pie crust for about 20 minutes or until golden brown. Then, remvoe the pie weights and bake for 5 more minutes to crisp the bottom of the pie shell.

While the pie crust is baking, combine the gelatin powder with 1/2 cup of cold water. Allow the gelatin to sit for about 5 minutes or until softened. In a seperate pan, combine the cranberrries, sugar, jelly, liquer, and orange peel. Cook on low heat for about 15 minutes. If the mixutre is overcooked it will become watery. When the cranberries are soft but not bursting, remove the pan from the heat. Allow to cool for about 5 minutes, and then stir in the gelatin mixture.

Once the mixture has completely cooled, pour the cranberry mixture into the pre-baked crust. Chill for at least one hour before serving.

Cranberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Cranberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.