Pies of July Kickoff!
Welcome to the first post in our series of a month of homemade pies in the month of July.
Cranberry Orange Pie
Print Recipe
Ingredients
- 5 cups fresh cranberries
- 1/4 cup fresh squeezed orange juice
- 1 1/2 tbsp orange zest
- 1 cup granulated sugar
- 3 tbsp all purpose flour
- 3 tbsp cornstarch
- 1 tsp ground cinnamon
- 2 tbsp unsalted butter, cubed
- 2 pie crusts, we used store-bought
- 1 egg
- 2 tbsp sugar to garnish
Instructions
- Place 2 1/2 cups of the cranberries in blender or food processor to chop coarsely.
- Preheat oven to 375 degrees.
- In a large bowl, combine chopped and remaining whole cranberries, orange juice, and orange zest.
- In a medium bowl, combine sugar, flour, cornstarch, and cinnamon. These are the "dry" ingredients.
- Add dry ingredient mixture to the cranberry mixture and stir until the cranberries are coated.
- Place one pie crust into the bottom of a 9 inch pie pan. Make a few indentations in the crust with a fork.
- Pour the cranberry filling into the pie crust.
- Place the cubes of butter on top of the filling.
- Cover the filling with the second crust. Seal the two crusts together with a little water and trim the crust so it does not hang over the edge.
- Crack egg in a small bowl and mix with a fork. Spread egg wash lightly on top crust and sprinkle sugar on top for garnish.
- Bake at 375 degrees for 45-50 minutes, until golden brown and filling is bubbling.
- Cool completely before serving.
Servings: 8
This recipe is adapted from Simple Sweet Life.
Kitchen Tools We Found Helpful For This Recipe
Disclaimer: This page contains affiliate links. If you choose to make a purchase after clicking a link, we may receive a commission at no additional cost to you. Thank you for your support!
