Cherry Cranberry Pie

How about one more pie before Christmas?  As you already know, I love pies!  Chocolatey, citrus-y, custard-y, creamy, and of course fruity.  While I love most all pies, I’d have to say that a cherry pie is my all time favorite.  Yep, that has to be my favorite.

This pie has the sweetness of a cherry pie, but also a bit of tartness from the cranberries.  It is just delicious!  Think of it like mixing a sweet apple with a granny smith apple for an apple pie.

Well, since this is still the Holiday season and since there’s still fresh cranberries in the stores, I’d say we make a Cherry Cranberry Pie to celebrate this festive season!  And since this is smack in the middle of the Holiday season and since no one has any more time, (I have a lot of sense here…) much less any energy left to cook, let’s make this super simple.  And while I have lots of pictures here, it’s only because it’s so pretty and… well… red!  I promise, it’s super simple.  Scroll on down and check it out!

PS: This will be my Christmas Eve dessert…  Just saying…

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Here’s how I make it.

Cherry Cranberry Pie


In a medium size bowl, add the fresh cranberries.

Tip:  You can use frozen cranberries in this recipe, thawed.  I buy them when their on sale during the holidays to save money and freeze them.  I have also seen them in the frozen fruit section at the grocery store.


Pour in the sugar.


This is a super old measuring cup that I adore!  It has a thumb size handle and is perfect for my sugar canister.  It’s the only one I have and I would love to find a full set one of these days.


Now add the orange zest.

Tip for keeping orange zest available all year long…  Check out my post on Freezing Lemon Lime and Orange Zest!


In goes the corn starch…

Tip:  You can also use arrowroot.  In case you’re not familiar with arrowroot, it’s also a starch that works just like corn starch.  It is obtained from the rhizomes of tropical plants.  It is becoming more available in regular grocery stores, but more likely found in health food stores.


Sprinkle in the pinch of salt…  about 1/8 of a teaspoon in case you’re one of those that like to measure.


Toss to coat the cranberries.


Pour in the canned cherry pie filling.  Or you can make your own…


Stir to mix it all together.  Set aside while you work on your crust.


I use ready made pie crust much of the time.  It’s just super convenient and during the holiday, who needs the added stress of making pie crust?

Unroll one crust and put it in your favorite pie plate.  Do not trim the edge, you’ll use it to seal the top crust.

Tip:  I find the crusts to unroll so much easier if I let the them come to room temperature first.  However, if it does crack, just press it back together, no biggie.


Pour in the cherry cranberry filling.

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Now, for the top crust.  It is important to allow steam to escape while baking.  I decided to make mine pretty and cut a small star in the center.  You can use a small cookie cutter, which I have somewhere but couldn’t find…  any shape will work, but I would keep it to about 1 1/2″.  Since I couldn’t find my cookie cutter, I decided to print one and cut around it.  That’s what I did here.


Then lay the top crust over the cherry cranberry filling.

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This is how I did the edge.  I tucked the top edge between the pie plate and bottom pie crust.

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Then I just used my fingers and pinched the top crust and bottom crust together.  You can make any design you’d like.


Then for fun as well as extra vents, I cut some slits out from each point on the star.  I just think it makes it pretty and that makes me happy…  just saying.

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Since I want a pretty golden brown crust, I like to brush the top with a thin layer of heavy cream.  You can use an egg wash instead.

PS:  An egg wash is one egg white plus one teaspoon of water beat together with a fork.

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Then I like to sprinkle a nice layer of sugar.  I really don’t measure, but I’d say about one Tablespoon would do it.

Then pop it into a preheated 375 degree oven for 55-65 minutes.


Isn’t that pretty?  Nicely golden brown and you can see the sugar crystals too.

This one took 65 minutes, but I always start looking around the 55 minute mark just in case.  I’ll tell ya, it does vary each time I make one.


I’m telling you, it will be gone in no time flat!!  The last piece!


With the sweetness from the cherry pie filling and the tartness of the cranberries, it is one mouthwatering superb pie.  I love it!

What is your favorite holiday pie?

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Cherry Cranberry Pie

Cook Time: 55 minutes

Yield: 8 servings

Cherry Cranberry Pie

This pie has the sweetness of a cherry pie, but also a bit of tartness from the cranberries. It is just delicious! Think of it like mixing a sweet apple with a granny smith apple for an apple pie. Delicious!


  • Pastry for a double crust 9" pie
  • 2 cups fresh or frozen cranberries
  • 3/4 cup sugar
  • 1 teaspoon orange zest
  • 2 Tablespoon corn starch
  • pinch of salt
  • 1 - 21 ounce can cherry pie filling
  • 3 Tablespoon heavy cream
  • 1 Tablespoon sugar, for top crust


  1. Preheat oven to 375.
  2. In a medium size bowl, add the fresh or frozen cranberries. (Thaw the frozen cranberries first for best results)
  3. Add the sugar, orange zest, corn starch and salt. Stir to coat the cranberries.
  4. Add the can of cherry pie filling and stir well. Set aside.
  5. Unroll one crust and put it in your favorite pie plate. Do not trim the edge, you'll use it to seal the top crust. Pour in the cherry cranberry filling into the crust.
  6. Unroll the top crust. Cut a star or any 1 1/2 inch shape in the center to let steam escape as it's baking. Lay this crust on top of the cherry cranberry filling.
  7. Tuck the edge of the top crust between the pie plate and bottom crust. Using your fingers, pinch the top crust and bottom crust together. You can make any design you'd like.
  8. Cut some 1-2 inch slits around the star for extra vents.
  9. Brush the top with a thin layer of heavy cream, then sprinkle with a layer of sugar.
  10. Bake in a preheated 375 degree oven for 55-65 minutes, until it's golden brown and the center filling is bubbling.

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