Festive Cranberry Pie

Cranberry Pie Recipe
1st December 2016

Christmas Cranberry Pie

Fed up with mince pies?  Then try our alternative Christmas Cranberry Pie recipe and impress your guests during the holidays.


You will need:- x1 Mixing bowl, sieve and cling film.

For the pastry:

  • 190g plain flour
  • 115g chilled salted butter
  • 70g caster sugar
  • ¼ tsp salt
  • ¼ cup ice cold water
  • x1 small egg for the glaze
  1. In a large bowl, sieve the flour and combine with the sugar and salt.
  2. Cut the butter into pieces and rub into the dry ingredients until the mix resembles breadcrumbs.
  3. Stir in the water, a tablespoon at a time, until mixture forms a ball.
  4. Wrap in cling film and refrigerate for 4 hours or overnight if possible.

NB:  If you don’t have time to make your own pastry and are using readymade pie crust, make sure to buy enough for a 9inch double crust pie.

For the filling:-

You will need:- 9inch pie dish, x1 saucepan, sieve and tin foil.

  • 340g fresh or frozen cranberries
  • 300g soft brown sugar
  • 50g plain flour
  • 10g butter
  • ¼ tsp salt
  • ½ cup of water
  • Juice of one lemon
  • ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  1. Once the pastry has chilled, pre-heat the oven to 200 degrees C, gas mark 6.
  2. Roll the dough out to fit a 9 inch pie plate. Save enough for the top and decorations.
  3. Press the dough evenly into the bottom and sides of the pie plate, cover in foil and blind bake for 20mins.
  4. Meanwhile in a saucepan over a medium heat, sieve the flour and combine with the sugar, salt and water. Bring to a boil and cook, stirring constantly until thick and smooth. Add berries, lemon juice, nutmeg and cinnamon. Cook until the mixture is thick and the cranberries pop.
  5. Remove from the heat and stir in butter.
  6. Add the mixture to the pre-baked pastry crust and cut out the pie lid. Place on top, crimp the edges and make a small incision in the centre for the steam to escape.  Decorate as desired with pastry shapes.  Finish with the egg wash
  7. Bake for 40 minutes, or until crust is golden brown. 
  8. Serve with a generous helping of cream or brandy butter for a naughty festive treat.