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Get Started - 100% free to try - join in 30 secondsMakes one 9-inch shallow pie
Prep (excluding making dough and chilling pie before baking): 15-20 minutes | Bake: About 45 minutes | Average
“Try this cranberry pie in the fall or winter when you are craving the bright taste of a sour cherry pie. Add pecans to this filling if you’d like, as well as some orange zest or liqueur, and serve it with champagne. There is a lot of naturally occurring pectin in cranberries, so not much thickener is needed.” — K.M.
1 quart, about 4 cups (396 grams), whole cranberries, fresh or unthawed frozen, divided
1-1/4 cups (250 grams) sugar
2-1/2 teaspoons (6 grams) cornstarch
A pinch or small grating of freshly ground nutmeg
1/4 teaspoon (a pinch) salt
1/2 teaspoon fresh orange zest or 1 tablespoon (15 grams) orange liqueur
1/2 cup (60 grams) chopped walnuts (optional)
1 recipe double-crust pie dough (see below)
1 knob butter, the size of a small walnut, cut into small pieces for dotting the top of the filling
1 to 2 teaspoons (4 to 8 grams) sugar, for sprinkling on top of the pie
Egg wash: 1 egg white plus 1 tablespoon (15 grams) water, fork beaten
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 hoogie69
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