Fresh Cranberry Pie Recipe (Naturally Sweetened, Double Crust)

This post may contain affiliate links. If you make a purchase through links on this site, I may earn a commission.
Read my Privacy Policy.

A cozy, quick cranberry pie recipe that offers bright, sweet-tart cranberry filling in a classic double-crust. Naturally sweetened, easy to prep ahead, and perfect for Thanksgiving or Christmas.

I was able to put together a cranberry pie between appointments for showing my house. (Yes, we’re moving again!) It’s fast and easy, and one of the best parts is dessert is prepped and ready to be baked fresh for the holiday meal. It doesn’t get much easier for this busy girl, and the taste is out of this world.

Fresh cranberries, honey, applesauce, and lemon zest fill a basic double crust. Bake at 350°F for about 60 minutes until bubbling. Cool, slice, and serve with honey-sweetened whipped cream.

What Is A Cranberry Pie?

Much like blueberry pie, it’s a fresh fruit, double-crusted pie made with fresh cranberries. It’s worth mentioning that you should never try to make this with dried cranberries. You need the fresh berries to make this pie work, and you won’t regret giving it a shot.

Why This Fresh Cranberry Pie Works

• Fresh cranberries keep their shape for a beautifully tall slice.
• Applesauce reduces the need for added sweetener.
• Arrowroot powder creates a clear, jammy filling.
• Double crust keeps the moisture in for an epic piece of pie.

What You’ll Need To Make Cranberry Pie

For The Filling

• Fresh cranberries – I use organic because berries tend to carry a lot of pesticides.
• Unsweetened applesauce – This should be 100% pure apple sauce. Nothing else added. Not even cinnamon.
• Honey – Any type you like. You can use maple syrup, too, but the pie won’t be as sweet. You may want to add a few drops of liquid stevia to help with that.
• Lemon zest – Fresh lemon zest, grated from a fresh lemon.
• Arrowroot powder – Or cornstarch.
• Cinnamon – Not cinnamon sugar.
• Salt – Optional. Add a small pinch of salt to help bring out the sweetness of the pie. No more than an eighth of a teaspoon at most.

For The Crust

The crust you choose is important. It plays a big role in the overall flavor of the finished pie. You don’t want a crust that is flavored, so avoid nut-based crusts or cookie crumble crusts. You want a basic crust that will allow the cranberry flavor to shine. Here are two suggestions for making your own homemade pie crust recipe quickly, easily, and with great basic crust flavor:

1. Oat Flour Pie Crust – For gluten-free folks
2. Whole Wheat Pie Crust

How To Make Cranberry Pie (Step-By-Step Instructions)

1. Preheat oven to 350°F.
2. Mix all cranberry filling ingredients in a large bowl and stir until well mixed.
3. Transfer the pie filling to a food-safe bag or container if making ahead of time.
4. When you’re ready to make your pie, simply thaw the cranberry mixture (if frozen) and pour the contents into your pie crust.
5. Top with crust.
6. Vent the top of your pie by making 3 to 4 small cuts in the top crust. You can brush on an egg wash using one beaten large egg if you want that glossy look to your crust. This is optional.
7. Transfer the entire pie dish onto a baking sheet and bake for approximately 1 hour or until you see juices bubbling around the edges or through the vents. The crust will be golden brown. If it starts to brown too much, simply place a loose piece of foil over the top.
8. Cool completely on a wire rack, cut, and serve.

The Pie Pan

This recipe is formulated for an 8-inch standard pie pan. If you want to make this a deep-dish pie, opt for a slightly smaller pie pan, if you can find it, or add some of the above additions to make sure you have enough filling to fill a deep pie plate.

In either case, any of the above two mentioned pie crust recipes should give you enough pie dough to also handle a deeper dish.

Flavor Additions For Honey-Sweetened Cranberry Pie

If you want to try adding to the flavors of this cranberry pie, try adding one or two of these suggestions:

• Add ½ cup chopped walnuts.
• Add ½ cup chopped pecans.
• Add 1 tsp. pure vanilla extract.

Quick Cranberry Pie Guide

Quick swaps

• Honey → same volume maple, then add 3 to 5 drops liquid stevia to match sweetness.
• Arrowroot → same amount cornstarch.
• Lemon zest → orange zest for a warmer flavor.

Frozen berries

• Use straight from frozen. Do not thaw.
• Add 5 to 10 minutes to bake time until the filling bubbles in the center.

Sweetness adjustment

• For a sweeter pie add 1 to 2 tablespoons honey or maple.
• For less sweet add 2 tablespoons extra applesauce and a few drops stevia if needed.

Make ahead

• Filling in fridge up to 2 days or freeze up to 3 months.
• Baked pie keeps 5 days in fridge. For best slices cool fully before cutting.
• Reheat slices at 300 F on a sheet pan 10 to 12 minutes.

Make-Ahead Cranberry Pie, Storage & Freezing

Storing Cranberry Pie

• Before baking – If you made the pie ahead of time, you can store the unbaked pie in the fridge for up to 2 days. I recommend storing the crust and the filling separately. Otherwise, your crust may take on too much moisture.
• After baking – Wrap the pie in plastic wrap or put it into a covered pie container. Store the pie in the fridge for up to 5 days.

Freezing Cranberry Pie

• Before baking – If you make this ahead of time, I recommend freezing the crust and filling separately.
• After baking – Wrap the pie well by covering it in plastic wrap and then putting it into a freezer-safe container or zipper-top plastic bag. Freeze for up to 3 months.

Reheating Cranberry Pie

• Frozen unbaked – Preheat your oven, and then put the frozen filling into the pie crust. Place the pie directly into the oven; do not thaw first. In this scenario, it’s best to either thaw the top crust ahead of time so you can mold it onto the frozen pie or don’t use a top crust at all. It won’t be as pretty, but it’s really the only other option.
• Frozen baked – You’ll want to thaw this in the fridge for at least 24 hours, maybe a little longer. Then, you can cut and serve as needed straight from the fridge.
• Fridge unbaked – Mold your top pie crust onto the pie after filling it, and place it directly into the preheated oven.
• Fridge baked – This pie can be served cold, straight from the fridge. But if you want to warm it, your best bet is to do so in a microwave. If you must warm it in the oven, make sure to put a loose piece of foil over the pie so that it doesn’t burn the already-baked crust.
• Avoid a microwave – It doesn’t do great things for the crust. But if you must use one, do not overheat. Limit the time this warms in the microwave.

Serving Ideas

Serve this with honey-sweetened whipped cream or a scoop of vanilla ice cream.

Pro Recipe Tips

• Measure cranberries by weight for accuracy.
• If using maple, add 3 to 5 drops of liquid stevia to match the honey’s sweetness.
• Bake on a preheated sheet pan to crisp the bottom crust.
• Look for steady bubbles in the center as the doneness cue.

Cook’s Notes

I’ve tried making this pie both with maple syrup and honey. And while maple syrup will certainly get the job done, honey is the clear winner for both the level of sweetness and the overall flavor. Honey and cranberries were made for each other.

FAQs About Double Crust Cranberry Pie

More Pie Recipes

• Pumpkin Pie
• Apple Pie
• Pecan Pie

SUBSCRIBE

Remember to subscribe to my free newsletter to receive all my latest recipes in your inbox. Click here to sign up!

Recipe from the Gracious Pantry® archives, originally posted on 11/15/16.