Cranberry Orange Pie

Cranberry pie with single slice cover shot
Mark Boughton Photography / Styling by Teresa Blackburn


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


  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.