Easy Cranberry Pie With Homemade Pie Crust

A cranberry filling with a flakey crust topped with your favorite whipped cream.

Prep Time 1

Cook Time 10

Course Dessert

Servings 4

Make your pie shells ahead of time if not using a premade pie shell.
In a food processor, process cranberries into small chunks.
In a large bowl combine berries and sugar. Allow to sit for 55 minutes to one hour minutes.
Add the orange juice and cornstarch. Toss to combine.
Add your bottom pie shell to your pie maker and add filling to the top. Place the second pie shell onto. Press the maker down and follow instructions. Mine too only 5-8 minutes. Let sit for 1 minutes. Remove and invert onto a plate, then invert again so the pie is sitting up right.
Repeat and allow to rest 15 minutes before diving in!
If you are using two full 12" pie shells, assemble in your 9" baking dish and bake 10 minutes at 450°F then reduce temperature to 350°F and bake for another 20 minutes. Cover the edges of the pie if they start to become too brown. Enjoy!
Store in the refrigerator, covered, for up to 5 days.

Keyword baking recipe, boozy dessert, cranberry, holiday, pie