Triple Cranberry Pie

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This triple cranberry pie recipe is extremely easy, and will end up being a family holiday favorite once you try it.

Looking for a great cranberry pie to make this holiday season? This one uses fresh cranberries, dried cranberries, and cranberry sauce!

It’s cranberry season! I can’t get enough of the crisp fall air, the changing color of the leaves, and the fact that every store is stocked full of fresh cranberries.

I love all things tart and sour, and cranberries are just that.

We tend to buy up bags and bags of fresh cranberries, and freeze them to use through the winter and spring.

I thought up this recipe when I saw the few bags of cranberries left in freezer, a can of whole cranberry sauce in the pantry, and bags of dried cranberries in the snack drawer.

What resulted what the most amazing triple cranberry pie.

Looking for a great cranberry pie to make this holiday season? This one uses fresh cranberries, dried cranberries, and cranberry sauce!

I’ve had cranberry pie before, and they always tasted like something was missing.

It was too soft, or to structured or too sweet. This recipe is just perfect.

I based it on my favorite blueberry pie recipe, but kicked up a bit to highlight the tartness of the cranberries.

If you’ve never thought about making a cranberry pie, this recipe will change your mind. 

Why This Recipe Works

The idea behind this simple cranberry pie recipe is that the ingredients are meant to blend.

The dried cranberries soak up the moisture from the fresh and canned cranberries.

The fresh cranberries wilt down just enough to not overpower with their tartness.

The canned cranberry sauce encourages the pie to set perfectly once it cools, which gives the sugar a bit of a break from the pressure of making sure the pie stays together once you slice it.

This cranberry trio just works so well together, and it shows in this recipe. 

Another Cranberry Favorite

We also love making easy no-bake cranberry desserts.

Our favorite of all time? Cranberry Ritz Bars. 

If you’re looking for another cranberry recipe to try, this one is is.

If you want even more ways to use those cans of sauce in the pantry, check out our post sharing genius ways to use up canned cranberry sauce.

 

Triple Cranberry Pie

Looking for a great cranberry pie to make this holiday season? This one uses fresh cranberries, dried cranberries, and cranberry sauce!

Ingredients:
3 cups fresh cranberries
1 cup whole berry cranberry sauce
1 cup dried cranberries
1/2 cup white sugar
1/4 cup all purpose flour
1 tablespoon orange juice
1/2 teaspoon salt
2 pie crusts (I use the recipe from The Pioneer Woman)
egg wash (1 egg beaten with 1 tablespoon of water)

Instructions:
Preheat oven to 350 degrees.
Roll out one of your pie crusts, and place one in the bottom of a pie tin or plate.
Place all the pie ingredients in a large bowl, and stir until the flour is incorporated. Let it sit for at least 5 minutes.
Place the pie mixture in the pie plate. Roll out the second pie crust and slice into strips for a lattice top. If you don’t want to get that fancy, place the rolled out crust over the filling, crimp the edges, and make 5 or 6 slits in the top.
Brush the top crust with egg wash.
Cover the edges of the pie with foil, and leave the top uncovered.
Place on a cookie sheet (in case the pie bubbles over), place in the oven, and bake for 40 minutes. Take the foil off of the edges and bake for another 15 to 20 minutes, or until all of the pie crust is golden brown.
Remove pie from the oven. Let pie cool for 2 hours to overnight (yeah right).
Enjoy!

Looking for a great cranberry pie to make this holiday season? This one uses fresh cranberries, dried cranberries, and cranberry sauce!

Linking up with Jo-Lynne Shane and Alison Ray for Real Food Recipe Roundup.

Yield: 8 servings

Triple Cranberry Pie

Looking for a great cranberry pie to make this holiday season? This one uses fresh cranberries, dried cranberries, and cranberry sauce!

This triple cranberry pie is sure to be a holiday hit with the family.

Prep Time 10 minutes
Cook Time 1 hour
Additional Time 2 hours
Total Time 3 hours 10 minutes

Ingredients

  • 3 cups fresh cranberries
  • 1 cup whole berry cranberry sauce
  • 1 cup dried cranberries
  • 1/2 cup white sugar
  • 1/4 cup all purpose flour
  • 1 tablespoon orange juice
  • 1/2 teaspoon salt
  • 2 pie crusts (I use the recipe from The Pioneer Woman)
  • egg wash (1 egg beaten with 1 tablespoon of water)

Instructions

    1. Preheat oven to 350 degrees.
    2. Roll out one of your pie crusts, and place one in the bottom of a pie tin or plate.
    3. Place all pie ingredients in a large bowl, and stir until the flour is incorporated.
    4. Let it sit for at least 5 minutes.
    5. Place the pie mixture in the pie plate.
    6. Roll out the second pie crust and slice into strips for a lattice top. If you don’t want to get that fancy, place the rolled out crust over the filling, crimp the edges, and make 5 or 6 slits in the top.
    7. Brush the top crust with egg wash.
    8. Cover the edges of the pie with foil, and leave the top uncovered.
    9. Put pie on a cookie sheet (in case it bubbles over), place in oven, and bake for 40 minutes.
    10. Take the foil off of the edges and bake for another 15 to 20 minutes, or until all of the pie crust is golden brown.
    11. Remove pie from the oven. Let pie cool for 2 hours to overnight.
    12. Enjoy!

About Amiyrah

My name is Amiyrah and I'm an an African American fashion & lifestyle blogger based in Ohio.

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9 Comments

  1. 11.16.14

    This looks AMAZING!! I haven’t heard of cranberry pie before, but what a brilliant idea!

    • 11.16.14
      Amiyrah said:

      Thanks Jo-Lynne! I got hooked on blueberry pie a while back, and decided that I needed a fall version. It’s so good!

  2. 11.20.14

    AHhh-mazing. This looks so good. Whoa.

    I might have to consider trying to make it. And I’m really not a huge pie person. But still. PIE. 🙂 YUM. (sidebar: I’ve got this scheduled to share in the next few days on my fb page – this and your T-day sanity post – because you rock and I love ya!)

    • 11.21.14
      Amiyrah said:

      Thank you, darling! This pie really is pretty good, even if pie isn’t your thing 🙂 .

  3. 11.11.16
    Keri said:

    Looks delish! I cannot wait to try it…
    Thank you!

  4. 11.26.16
    Sabrina said:

    Can I make this without dried cranberries?

    • 12.1.16
      Amiyrah said:

      I wouldn’t suggest you do it without. The dried cranberries soaks up the juices that the fresh cranberries release. If you want to substitute for another dried fruit, that might work.

  5. 11.21.18
    Susan Jenkins said:

    This looks great! Can I make it 24 hours ahead of time? Should I refrigerate or just keep in a coolish place?

    • 11.21.18
      Amiyrah said:

      Yes, you can! I made my one for Thanksgiving last night. Ha! Keep it either in your microwave, or a bread box, if you have one. I’ve even kept it in the oven, once it’s fully cooled down.

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