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Catholic Recipe: Cranberry Pie


  • 2 cups sugar
  • 1/2 teaspoon cinnamon
  • 1 Tablespoon flour
  • 1/4 teaspoon salt
  • 1/3 cup water
  • 4 cups fresh cranberries
  • 1 Tablespoon grated orange peel
  • 2 Tablespoons butter or margarine
  • pastry for 2-crust 9-inch pie


Yield: 1 9-inch pie

Prep Time: 2 1/2 hours

Difficulty: N/A

Cost: $$$$

For Ages:15+



Food Categories (2)


Feasts (3)


Seasons (1)

A cranberry pie is a unique way to include traditional cranberries at the Thanksgiving or Christmas meal. This is a two-crust pie, with the top crust done in a lattice or criss-cross design. Making the pie pastry from scratch will increase the preparation time.


Combine sugar, cinnamon, flour, and salt. Add water; mix well. Add cranberries. Cook slowly until skins pop open, stirring occasionally. Add orange peel and butter or margarine. Line 9-inch pie pan, using half the pastry. Roll out remaining pastry; cut in strips 1/2 inch wide. Pour fruit mixture in pie pan. Make crisscross pattern over top with pastry strips. Seal edges; trim and flute. Bake at 400° for 40 to 45 minutes.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965