Cranberry Orange Pie

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 8/26/2020

The tartness of cranberries shines in this jewel-toned filling.

Serves: 8 Save

Ingredients (9)

  • 1/2 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1 tablespoon finely grated orange peel
  • 3/4 cup orange juice
  • 12 ounce cranberries, fresh or frozen (thawed)
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 tablespoon butter, cubed
  • 1 (9-inch) refrigerated pie crust

Directions

  1. Preheat oven to 375°F.
  2. In a medium saucepan, combine sugars with orange peel and juice; bring to a boil over medium heat and boil 2 minutes. Reduce heat to medium-low, add cranberries and salt and cook, stirring until cranberries burst and sauce thickens, 8 to 10 minutes.
  3. Remove from heat, add vanilla and butter and stir until butter is melted. Let sauce cool slightly, 10 to 15 minutes. Place pie crust on a rimmed baking sheet.
  4. Pour filling into crust to within 1/4 inch of top rim. Bake 30 minutes. Place on wire rack and let cool 30 minutes.