Cranberry-Cherry Pie

Cranberry-Cherry Pie
Prep Time:
30 mins
Stand Time:
15 mins
Bake Time:
55 mins
Total Time:
30 mins


  • ¾ cup granulated sugar

  • ½ cup packed brown sugar

  • cup cornstarch

  • 2 tablespoon finely snipped crystallized ginger

  • 1 teaspoon finely shredded orange peel

  • 4 ½ cup fresh or frozen unsweetened pitted tart red cherries

  • 1 cup cranberries

  • 1 recipe Pastry for Double-Crust Pie

  • Milk

  • Granulated sugar

  • 1 recipe Sweetened Whipped Cream or vanilla ice cream (optional)

Pastry for Double-Crust Pie

  • 2 ½ cup all-purpose flour

  • 1 teaspoon salt

  • ½ cup shortening

  • ¼ cup butter, cut up, or shortening

  • ½ cup ice water

Sweetened Whipped Cream

  • 1 cup whipping cream

  • 2 tablespoon sugar

  • ½ teaspoon vanilla


  1. In a large bowl stir together the 3/4 cup granulated sugar, the brown sugar, cornstarch, crystallized ginger, and orange peel. Add cherries and cranberries; toss gently to coat. If using fresh cherries, let stand about 15 minutes or until syrup forms, stirring occasionally. (If using frozen cherries, let stand about 45 minutes or until cherries are partially thawed but still icy.)

  2. Preheat oven to 375°F. Prepare Pastry for Double-Crust Pie. On a lightly floured surface, slightly flatten one portion of dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry 1/2 inch beyond edge of pie plate. Pour fruit mixture into pastry-lined pie plate.

  3. For lattice top, roll the remaining dough into a 12-inch circle. Cut pastry into strips 3/4 to 1-1/2 inches wide. Weave strips over fruit mixture in a lattice pattern. Press ends of strips into bottom pastry rim. Fold bottom pastry over ends of strips; crimp edge as desired. Brush pastry with milk; sprinkle with additional granulated sugar.

  4. Place pie on a baking sheet. To prevent overbrowning, loosely cover edge of pie with foil. Bake for 30 minutes (or 50 minutes if using frozen fruit). Remove foil. Bake for 25 to 35 minutes more or until filling is bubbly 2 inches from edge and pastry is golden. Cool on a wire rack. If desired, serve with Sweetened Whipped Cream or vanilla ice cream.

Pastry for Double-Crust Pie

  1. In a large bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together. Divide dough in half. Shape each portion into a ball.

Sweetened Whipped Cream

  1. In a chilled mixing bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer on medium speed until soft peaks form (tips curl).

Nutrition Facts (per serving)

512 Calories
18g Fat
83g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 512
% Daily Value *
Total Fat 18g 23%
Saturated Fat 7g 35%
Cholesterol 15mg 5%
Sodium 341mg 15%
Total Carbohydrate 83g 30%
Total Sugars 43g
Protein 5g
Vitamin C 10.6mg 53%
Calcium 40.4mg 3%
Iron 2.3mg 13%
Potassium 229mg 5%
Fatty acids, total trans 2g
Folate, total 80.6mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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