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Buttery Cranberry Pie

Buttery Cranberry Pie

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Sandi Holman

Sandi Holman

Great for the holidays- once you serve this pie, everyone wants seconds! Try a scoop of vanilla ice cream on top while still warm. MMMM!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 422 kcal
  • 21%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 67.9g
  • 22%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 315 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a saucepan, combine sugar, flour, salt and water. Bring to a boil and cook, stirring constantly until thick and smooth. Add berries, lemon juice and cinnamon. Cook 5 minutes until mixture is thick and berries pop. Remove from heat and stir in butter.
  3. Roll one ball of dough out to fit a 9 inch pie plate. Place bottom crust in pie plate. Spoon in filling. Roll out top crust and cut into strips for lattice. Place lattice strips on top and seal edges.
  4. Bake in the preheated oven for 40 minutes, or until crust is golden brown.
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Reviews

Sarah
31

Sarah

11/3/2007

This recipe was great. everybody loved it. the only differences that i had when i made it was that i used orange juice instead of lemon juice, and i added extra sugar instead of salt. i think that this recipe was great.

Baricat
25

Baricat

9/8/2009

This will only be appreciated by fans of a very tart fruit pie. Spectacular cranberry flavor, and sour enough to make you squeal, even with the large amount of sugar. It could have used even more. Even my husband, who adores rhubarb pies and cherry pies because of their tartness had a tough time eating this one. I used orange juice in place of water, and in retrospect, probably should have used it in place of the lemon juice as well. This pie needs no further acid beyond what the cranberries already bring to the table. I increased the butter to 2 tablespoons, as I fail to see how a mere 2 teaspoons could live up to the title of a "buttery" pie (and 2 Tb is not a lot for a 9" pie.) Added 1 tsp grated orange peel and 1/4 tsp mace, which goes perfectly with the flavor of cranberries. The color is a deep crimson, a perfect centerpiece for your holiday table. Just know that the sourness of this pie is so intense that it might not appeal to all.

IVANDIEPART
24

IVANDIEPART

1/25/2004

Very good pie for cranberry lovers. As it has already been said, it is quite sourbitter, and some people may not enjoy it for that reason. Watch out, for the cranberry filling bubbles and rises a little bit when cooking, so make sure to place your pie plate on a cookie sheet!!!

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