Cranberry Pie
Updated Nov. 3, 2022
- Total Time
- 1 hour 20 minutes, plus cool time
- Rating
- Comments
- Read comments
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Ingredients
- 3½cups cranberries
- ⅓cup coarsely chopped pecans
- 1cup plus 3 tablespoons sugar
- 1½tablespoons flour
- ½cup raisins
- ¼cup fresh orange juice
- ½teaspoon cinnamon
- 3tablespoons melted butter
- pastry for one crust 9-inch pie
- 1⅓cups sour cream
- ½teaspoon vanilla
Nutritional analysis per serving (8 servings)
318 calories; 15 grams fat; 7 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 47 grams carbohydrates; 3 grams dietary fiber; 39 grams sugars; 2 grams protein; 21 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees.
- Step 2
Coarsely chop the berries in a food grinder or food processor. Combine them with pecans, a cup of sugar, flour, raisins, orange juice, cinnamon and butter.
- Step 3
Roll out pastry and line pie pan with it. Spoon in the filling. Bake for 45 minutes, until the crust is brown and the filling is beginning to bubble. Remove from oven and allow to cool for 30 minutes.
- Step 4
Mix sour cream with the three tablespoons of sugar and vanilla. Spread on top of pie, return to oven and bake five minutes to set the topping. Cool completely before serving.
Private Notes
Comments
I made this pie twice, substituting sugar with monk fruit or stevia, using store bought gluten free pie shell. Love this pie!
Was too dense and too dry. It never got juicy. Next time I’ll use less flour. And maybe a little more OJ.
Omitted the crust and the creamy topping, halved the sugar, replaced pecans with walnuts and cinnamon with garam masala, and baked in six buttered ramekins. Delicious slightly spiced tart dessert served with whipped cream.
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