Cherry Cranberry Pie

Sweet and tart cherry cranberry pie, with a homemade flaky buttery crust, juicy cherry cranberry filling and pie crust trees for decoration.

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Prep Time 1

Cook Time 1 15

Course Dessert

Cuisine American

Servings8

1 lb fresh or frozen pitted cherries (preferably a mix of sweet and tart cherries)
1 lb fresh or frozen cranberries
1 cup granulated sugar
3 tbsp corn starch
¼ tsp coarse Kosher salt (if using table salt, use half the amount)
¼ tsp ground allspice
1 tbsp water
2 tsp vanilla extract
2 tbsp unsalted butter

Make 1 recipe Pie Dough for a double pie crust. Or, if you're making your pie with a crumb topping, you'll only need 1/2 the recipe for a single pie crust.
Wrap the dough in plastic wrap and refrigerate until needed. You can refrigerate the dough up to 1 week in advance, or freeze it for up to 3-6 months.

If using frozen, pitted cherries, I recommend using a bag of mixed cherries that contains both sweet and tart cherries. If using fresh cherries, you'll need to pit them first, then weigh out one pound.
In a large stock pot, toss the cherries and cranberries with the sugar, corn starch, salt and allspice. Stir in the water.
Over medium heat, bring the fruit to a simmer, stirring frequently. As it heats up, some of the cranberries will begin to pop. Once the liquid starts to boil and thicken, stir constantly and cook for 1 minute. Remove from the heat, and stir in the vanilla and butter. Taste the filling, and add 1-2 tbsp more sugar, if it's not sweet enough for your taste.
Set aside to cool to room temperature, or make up to 3 days in advance and refrigerate until needed. Let refrigerated pie filling warm up to room temperature for an hour before filling and baking your pie.

Preheat the oven to 375 F, and position a rack in the lower third of the oven. Line a baking sheet with parchment paper, and set a 9 inch metal pie pie or tart pan on the baking sheet.
Baker's Note: A metal pan will conduct heat much better than a ceramic pie pan, and I strongly urge you to use a metal pan to ensure the bottom crust is baked through and not doughy.
On a floured surface, roll out half the pie dough into a circle large enough to fit into the pie pan with an inch or two hanging over the edge. Fold the edge under and crimp it between your fingers. Set the pie in the refrigerator while you work on the top crust.
For the decorations on top, roll out the other half of the dough to between 1/4 - 1/8 inch thick. Use a small cookie cutter to cut mini trees and stars. Brush the pie dough decorations with the egg wash (egg white lightly beaten with the milk), then sprinkle them with 1 tbsp granulated sugar.
Spread the room-temperature cherry cranberry filling into dough, and arrange the pie dough decorations on top of the filling.

Bake your pie for about 50-60 minutes, until the filling is thickened with slow, thick bubbles rising to the surface. If needed, cover the edge of the crust with a pie crust shield to keep it from over-browning.
Set the pie on a cooling rack and cool for at least 3-4 hours before cutting and serving.

Fruit pie is best eaten the first day it's baked.
You can keep your pie at room temperature for up to 24 hours. After that, cover it loosely and keep it refrigerated for up to 3 days.

Keyword Cherry, Christmas, Cranberry, High Altitude, Pie, Thanksgiving