Don’t worry about this pie turning out too sour, the sweet, smooth filling has just the right amount of cranberry kick.
You can make this pie using store bought pie dough, pre-baked pie shells or just use this recipe and make your own perfect pie crust!
- 1 single flaky 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 liquor
- 1 Tablespoon orange peel, finely grated
Preheat the oven to 375°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, remove 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.