Tool

• 9‑inch deep‑dish pie plate

• Rolling pin

Ingredients

Pie Crust

• 1 double pie crust

Cranberry Filling

• 6 cups fresh cranberries (or frozen, thawed) — divided (1½ pounds)

• 1¾ cups granulated sugar

• 6 tablespoons cornstarch

• 1 teaspoon orange zest

• 1 teaspoon ground cinnamon

• ½ teaspoon ground ginger

• 2 teaspoons vanilla extract

• ¼ teaspoon salt

Finish

• 1 large egg (for egg wash)

Direction

Prep

1. Preheat

• Heat oven to 425°F.

• Let both pie‑crust disks soften slightly at room temperature, so they roll easily.

Cranberry Filling

2. Process the Cranberries

• In a food processor, combine: 5 cups cranberries, sugar, cornstarch, orange zest, cinnamon, ginger, vanilla, and salt.

• Pulse for about 10 seconds, just enough to break down the berries.

3. Add Remaining Cranberries

• Transfer mixture to a large bowl.

• Fold in the remaining 1 cup whole cranberries.

• Set aside.

Bottom Crust

4. Roll the Dough

• On a lightly floured surface, roll one dough disk into a 13‑inch circle, about ⅛‑inch thick.

5. Fit the Crust

• Press into a 9‑inch deep‑dish pie plate.

• Trim to leave a 1‑inch overhang.

• Refrigerate while preparing the top crust.

Lattice Top

6. Roll & Cut Strips

• Roll the second dough disk into a 12‑inch circle.

• Cut into ¾‑inch‑wide strips — about 14 strips total.

Assemble

7. Add the Filling

• Scoop the cranberry mixture into the chilled bottom crust.

• Smooth into an even layer.

8. Create the Lattice

• Lay the strips over the filling, weaving into a lattice pattern.

• Trim the strips to leave a ½‑inch overhang.

• Fold the bottom crust over the lattice ends and press to flatten.

• Crimp edges if desired.

Egg Wash & Shield

9. Brush the Crust

• Beat 1 egg with 1 tablespoon water.

• Brush only the crust — avoid brushing the filling.

• Place pie on a rimmed baking sheet.

• Cover edges with foil or a pie shield (they brown faster than the lattice).

Bake

10. First Bake

• Bake at 425°F for 20 minutes.

11. Reduce Heat

• Lower oven to 375°F.

• Bake 40–50 minutes, until the lattice is golden and the filling bubbles at the edges and the center.

Cool

12. Cool Completely

• Let the pie cool for about 4 hours before slicing.

Nutrition -

(Per Serving)

Calories: 346kcal Carbohydrates: 63g Protein: 3g Fat: 10g Saturated Fat: 3g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 0.002g Cholesterol: 19mg Sodium: 206mg Potassium: 93mg Fiber: 3g Sugar: 38g Vitamin A: 65IU Vitamin C: 9mg Calcium: 17mg Iron: 1mg