Easy Cranberry Pie With Woven Lattice Crust
Cranberry Pie, made with fresh cranberries and a lattice top crust is the perfect easy holiday dessert to whip up using only 6 ingredients. Naturally vegan for the holiday season or any time of year.
Introducing one of my favorite Thanksgiving pies to bake during pie season that looks like it just stepped out of a gourmet magazine.
With only 6 ingredients and 4 easy steps, this simple holiday pie will have everyone drooling at your holiday table before they even finish their meal!
Tart cranberries drenched in a cranberry filling soaked with fresh orange juice, organic sugar and vanilla extract are scooped into a double crust pie producing a delicious cranberry pie you’ll make again and again.
Ingredients With Substitutions
- Double Pie Crust – you can get these in your local supermarket, or you can make a homemade pie crust using this recipe.
- Fresh Cranberries – Although you can use frozen cranberries in this recipe, fresh is always recommended. If using frozen, no need to thaw before using but you may have to bake the pie a bit longer to make sure the juicy berries soften. If you love cranberry recipes, try my creamy Cranberry Chia Pudding.
- Organic Granulated Sugar – alternatively, you can use half white sugar and half brown sugar.
- Orange Juice – fresh squeezed is always best and you probably only need one orange to get that. However, you can also use bottled orange juice with no pulp or frozen from concentrate.
- Cornstarch – this thickens the cranberry mixture so it stays nice and thick inside your pie, preserving the integrity of the pie crust. If you don’t have cornstarch you can use all purpose flour.
- Vanilla Extract – adds an earthy, nutty flavor to the pie filling. You can also use almond extract.
Complete ingredients measurements can be found in the recipe card below!
How To Make a Cranberry Pie
Before you begin, preheat your oven to 375F/190C.
Step 1 – In a medium or large bowl, combine the fresh cranberries, orange juice, organic sugar and vanilla extract. Toss until cranberries are well-coated and the sugar begins to dissolve.
Step 2 – Roll out the bottom pie crush and gently press it into a 9-inch pie dish. Pour the cranberry filling into the crust and spread it evenly.
Step 3 – Roll out the second pie crust. Using a knife, pastry wheel or pizza cutter, cut the dough into 1-inch wide strips.
Step 4 – Lay half the strips over the pie in one direction. Fold back alternating strips and lay the remaining strips perpendicular to the first layer, creating a woven lattice design. Trim the excess dough around the edges and crimp the edges with your thumb and forefinger to seal. Place the pie in a preheated oven and bake for 45 minutes, or until the crust is golden brown and the cranberry filling is bubbling. Remove from oven and place on cooling rack. Allow to cool for at least 2 hours before slicing to allow the filling to set.
Best Pie-Baking Tips
- For an extra special treat, top with a non-dairy scoop of vanilla ice cream or whipped cream.
- Allow the pie to cool for at least 2 hours before slicing. This gives the filling time to set so it won’t be too runny when you cut into it.
- If fresh cranberries are unavailable, you can use frozen cranberries. No need to thaw them before using, but you may need to bake the pie a little longer to ensure they soften.
- When making the lattice top, use a ruler or a dough cutter to ensure evenly sized strips for a more professional look.
- For a shiny golden finish, brush the crust with a vegan egg wash by first brushing the lattice top with aquafaba (chickpea brine), then brushing it with non-dairy milk. You want to use 2/3 aquafaba and 1/3 dairy-free milk. So 2-3 tablespoons of aquafaba and 1-2 tablespoons of plant milk.
- If parts of the pie are getting too brown in the oven, you can cover with aluminum foil exposing only the areas that need more browning.
Frequently Asked Questions
Yes, you can. If you’re making it from scratch, you can store the unbaked crust in the refrigerator for up to 2 days or freeze it for up to 3 months. Thaw frozen pie dough in the fridge overnight before using.
It’s common for the filling to bubble while baking. To prevent a mess in the oven, place the pie dish on a baking sheet to catch any spills.
Yes, you can make it without a lattice crust for the top of the pie. Simply skip the lattice top instructions and make a single-crust cranberry pie instead. Simply roll out one pie crust for the bottom, fill it with the cranberry mixture and bake. If you prefer, you can also make a crumble topping using vegan butter, flour, sugar and oats.
It’s not recommended to use canned cranberry sauce for this pie, as it has a different texture and sweetness level compared to fresh or frozen cranberries. Stick to fresh or frozen for best results.
Storage
Store leftover pie at room temperature for up to 2 days, or refrigerate for up to 4 days. Cover the pie loosely with aluminum foil or plastic wrap to prevent it from drying out. To reheat, warm it in an oven at 350 degrees F.
To freeze, wrap the pie tightly in plastic wrap, then in aluminum foil to protect it from freezer burn. The pie can be frozen for up to 3 months. To serve, leave in the refrigerator overnight, then warm it in the oven at 350F/177C for 10-15 minutes before serving, if desired.
Serving Suggestions
- For Dessert – serve it as a holiday dessert with some reader holiday favorites like my Vegan Mushroom Wellington, Dairy-Free Mashed Potatoes, Vegan Croissant Stuffing and Vegan Cranberry Sauce.
- With Coffee – serve it with a cup of your favorite holiday coffee or latte, like my Skinny Vanilla Latte or my Vegan Pumpkin Spice Latte.
- For Breakfast – who says you can’t have pie for breakfast? No rules here!! Pair it with my JUST Egg Frittata, Banana Peel Bacon and Sweet Potato Breakfast Hash.
- With a Cocktail – this goes perfect with my Christmas Old Fashioned Cocktail that’s garnished with fresh cranberries!
More Dessert Recipes
Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!
Cranberry Pie Recipe
Ingredients
- 1 double pie crust from local grocery store
- 4 cups fresh cranberries
- 1.5 cups vegan-friendly granulated sugar
- 3 tbsp fresh orange juice
- 1 tbsp cornstarch
- 1 tsp vanilla extract
Instructions
- Before you begin, preheat oven to 375F/190C.
- In a medium or large bowl, combine the fresh cranberries, orange juice, organic sugar and vanilla extract. Toss until cranberries are well-coated and the sugar begins to dissolve.
- Roll out the bottom pie crush and gently press it into a 9-inch pie dish. Pour the cranberry filling into the crust and spread it evenly.
- Roll out the second pie crust. Using a knife, pastry wheel or pizza cutter, cut the dough into 1-inch wide strips.
- Lay half the strips over the pie in one direction. Fold back alternating strips and lay the remaining strips perpendicular to the first layer, creating a woven lattice design. Trim the excess dough around the edges and crimp the edges with your thumb and forefinger to seal. Place the pie in a preheated oven and bake for 45 minutes, or until the crust is golden brown and the cranberry filling is bubbling. Remove from oven and place on cooling rack. Allow to cool for at least 2 hours before slicing to allow the filling to set.
Notes
- For an extra special treat, top with a non-dairy scoop of vanilla ice cream or whipped cream.
- Allow the pie to cool for at least 2 hours before slicing. This gives the filling time to set so it won’t be too runny when you cut into it.
- If fresh cranberries are unavailable, you can use frozen cranberries. No need to thaw them before using, but you may need to bake the pice a little longer to ensure they soften.
- When making the lattice top, use a ruler or a dough cutter to ensure evenly sized strips for a more professional look.
- For a shiny golden finish, brush the crust with a vegan egg wash by draining a can of chickpeas into a small bowl and brushing the brine over the top.
- If parts of the pie are getting too brown in the oven, you can cover with aluminum foil exposing only the areas that need more browning.
The orange is mixed with the berries, sugar and vanilla I’m assuming?
Tara. Thanks so much for your question. Looks like I forgot to add the orange juice into the instructions. Yes you are correct. Please accept my apology and thanks for bringing it to my attention. I will fix it right now.
Loved this cranberry pie , this turned out so good and cant wait to try this again.
Thank you Nisha.
Wonderful pie recipe. I tested it before Thanksgiving and will be making it again for sure. Thank you.
Wonderful news! Thanks Agnieszka.
What a gorgeous pie! This will be perfect for Thanksgiving!
Thank you Ashley.
Made this cranberry pie, and it was so good! The lattice crust adds a lovely touch, and the tart cranberries balance the sweetness perfectly.
I love the lattice too! Thanks Criss.
I tried making this cranberry pie, and it was so satisfying to put together! Love the fresh cranberries and the easy lattice top, it’s become my go-to holiday dessert.
I’m glad you found it easy to make. I tried to make it that way on purpose so anyone could bake it. Thanks Oscar.
Love it when it’s pie season! This was stunning and my lattice work was fab….. lol
Me to, thanks AMy.
This is one of the best pies I’ve ever made. I love the sweetness and tang of the filling, and the large lattice strips made it so easy to make that pretty top.
So nice of you to say, thanks Nicole.