Cranberry Pie II

Cranberry Pie II

16 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Recipe by  sal

“Cranberries, flavored with orange zest, cinnamon and nutmeg are baked in a single pie crust with an eggy filling.”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. Preheat oven to 325 degrees F (165 degrees C.)
  2. In a large bowl, combine sugar, flour, orange zest, cinnamon and nutmeg. Beat in eggs. Stir in melted butter. Fold in cranberries, then pour into crust.
  3. Bake in the preheated oven for 35 to 40 minutes, or until filling is set.

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Reviews (16)

Rate This Recipe


This surely is a delicious holiday pie. Instead of a pinch each cinnamon and nutmeg, I added 1 tsp cinnamon and 1/2 tsp nutmeg. The taste of combined spices and orange rind makes it almost perfect. May add some more cranberries and increase a little bit cooking time, but will definitely bake it again.



My husband adored this pie. Even though I'm not a big cranberry fan, I thought the flavor and texture were exceptional. I did find, however, that I had to bake the pie for much longer than recommended in the recipe--nearly an hour and a half--for the filling to set.



I use this recipe for tarts as opposed to pies (easier to eat) and have taken them to several gatherings, where I have been asked by at least 7 people for the recipe. Thanks for sharing Sara.

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Amount Per Serving (8 total)

  • Calories
  • 357 cal
  • 18%
  • Fat
  • 15.2 g
  • 23%
  • Carbs
  • 51.8 g
  • 17%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 95 mg
  • 32%
  • Sodium
  • 185 mg
  • 7%

Based on a 2,000 calorie diet



previous recipe:

Crustless Cranberry Pie


next recipe:

Buttery Cranberry Pie