Cranberry Pie I

4 Reviews Add a Pic
  • Prep

    30 m
  • Ready In

    2 h 30 m
Recipe by  PSTEWART

“What would be Thanksgiving without cranberries? Here is a lovely pie to go with that celebration.”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. Preheat oven to 450 degrees F (230 degrees C). Line a 9 inch pie pan with pastry, and save remaining pastry for the top. Refrigerate both while you make the filling.
  2. Chop cranberries coarsely. Combine with raisins, flour, sugar, water, and vanilla. Place filling in chilled pie shell. Cover with top crust, slash top in several places, and crimp edges together securely.
  3. Bake in preheated oven) for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 30 minutes. Cool before serving.

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Reviews (4)

Rate This Recipe


This is wonderful!! The consistency of mincemeat pie -- the wonderful tang of cranberries.



I made this pie for Chistmas last year and again for Mother's Day and let me say, it is such a simple and tasty pie. I use a good sugar substitute made for baking as we have diabetics in the family and this pie still turned out perfect. I was afraid it would be too sour but it was just lovely! This will be featuring at our family table as a regular from now on!



I am not a big raisin fan. So I added 2 granny smith apples to the mix instead of raisin. Pie turned out wonderful.

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Amount Per Serving (8 total)

  • Calories
  • 438 cal
  • 22%
  • Fat
  • 15.1 g
  • 23%
  • Carbs
  • 74.7 g
  • 24%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 237 mg
  • 9%

Based on a 2,000 calorie diet



previous recipe:

Crustless Cranberry Pie


next recipe:

Buttery Cranberry Pie