Cranberry Pie

Name: Cranberry Pie
Prep time: 15 min
Total time: 1 h 5 min
Yield: 8 serving(s)
Ingredients: 1 (9-inch) piecrust; 1 1/2 c. fresh cranberries; 1 c. sugar, divided; 1 tbsp. (heaping) all-purpose flour; 1 egg white; 1 c. heavy whipping cream

By Joan E. AllerPublished: Sep 28, 2010

3 Ratings

Jump to recipe

Kana Okada

Country Living editors select each product featured. If you buy from a link, we may earn a commission. Why Trust Us?

Yields:

8 serving(s)

Prep Time:

15 mins

Total Time:

1 hr 5 mins

Cal/Serv:

313

Six simple ingredients are all you need to create this holiday dessert. Recipe courtesy of Joan E. Aller, author of Cider Beans, Wild Greens, and Dandelion Jelly.

Advertisement - Continue Reading Below

Ingredients

1 (9-inch) piecrust
1 1/2 cups fresh cranberries
1 cup sugar, divided
1 Tbsp. (heaping) all-purpose flour
1 egg white
1 cup heavy whipping cream

Directions

1. Step 1Preheat oven to 425°F. Roll out piecrust and arrange in a 9-inch pie pan. Pour cranberries into crust to form a thick layer.
2. Step 2In a medium bowl, sift together 2/3 cup sugar and flour. In a separate bowl, beat egg white until stiff peaks form, then fold into flour mixture. Slowly stir in cream until combined.
3. Step 3Cover cranberries with remaining 1/3 cup sugar, then pour cream mixture on top. Bake pie for about 10 minutes, then lower oven temperature to 350°F and bake for about 40 minutes more. Let pie cool before serving.