Recipe By Sandi Holman
Published Jun 19th
Prep 20m Cook 40m Additional - Ready In 60m
Servings 1 - 9 inch pie Calories 422

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!

Recipe Ingredients

  • 1 recipe pastry for a 9 inch double crust pie
  • 1 ½ cups white sugar
  • ⅓ cup all-purpose flour
  • ¼ teaspoon salt
  • ½ cup water
  • 1 (12 ounce) package fresh cranberries
  • ¼ cup lemon juice
  • 1 dash ground cinnamon
  • 2 teaspoons butter

Cooking Directions

  1. 1 Preheat oven to 425 degrees F (220 degrees C.)
  2. 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. 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. 4 Bake in the preheated oven for 40 minutes, or until crust is golden brown.

Nutrition Facts

  • Calories 422
  • Carbohydrate 67.9 g
  • Cholesterol 2.7 mg
  • Fat 16.1 g
  • Fiber 3.8 g
  • Protein 3.5 g
  • Saturated Fat 4.4 g
  • Sodium 314.7 mg
  • Sugar 39.4 g


  1. 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 - Read more ...
  2. I have been making this pie for a VERY long time. You can use 1/2 the sugar by doing 1/2 splenda if it makes you feel better!?!?! My guys LOVE this pie with a dollop of Edy's Swiss Orange ice cream-sherbet with flecks of dark chocolate!! It is so popular with my friends and family - Read more ...
  3. 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.
  4. I liked this recipe because it's simple and because it calls for cooking the craberries on the stove top. This makes for shorter oven time and lessens the chance of over cooking the pie crust which sometimes happens. I also added about 2-3 cups of cut apples to the filling after the cranberries cooked and - Read more ...
  5. 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!!!
  6. This was an absolute hit on Thanksgiving. My family was a bit hesitant to try it but RAVED after one bite. This will defentily be a holiday tradition. I cut down some time on this recipe by using a Pillsbury crust and making a crumb topping. Delicious!
  7. Very Good -- Very Tart! Do not drink milk after eating this pie it turns sour in your mouth. But I loved the flavor of the pie. It was different and a nice treat. I used frozen cranberries (thawed) and it turned out nicely. I also don't like crust so instead of a top crust - Read more ...
  8. This makes a really yummy pie with that tart zing of cranberries. Everybody liked it The pie looks great -give people a surprise as it looks just like cherry pie!!!
  9. I found this pie to be a bit tart for my liking. Not sure if cutting down on the lemon juice would help or not? I will make this again with less lemon juice before I decide if this is a keeper or not. Maybe ice cream would help! YUM

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