Mix all cranberry filling ingredients in a large bowl and stir until well mixed.
Transfer the pie filling to a food-safe bag or container if making ahead of time.
When you're ready to make your pie, simply thaw the cranberry mixture (if frozen) and pour the contents into your pie crust.
Top with crust.
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.
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.
Cool on a wire rack, cut, and serve.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Data does not include optional salt.