The EASIEST Cranberry Pie Recipe
If you’re looking for an easy, no-fuss cranberry pie recipe that works every time, you’ll love these mini cranberry pies! Based on my Mini Apple Pies recipe, this dessert is so yummy and perfect for get-togethers.
I’ve made these little pies for years at Thanksgiving and my family loves it! You’d never even guess that they’re so easy to make and gluten-free. This truly is the ULTIMATE cranberry pie recipe and I could not be more obsessed. I know you’ll love it, too!
Ingredients
Gluten-Free Pie Crust
- Gluten-free all-purpose baking flour
- Salt
- Sugar
- Unsalted butter (cold and cubed)
- Ice water
Cranberry Pie Filling
- Fresh cranberries
- Coconut sugar
- Orange juice/zest
- Cinnamon
- Nutmeg
- Salt
- Tapioca starch (dissolved in 1 tablespoon water)
TIP: Add a 1/2 teaspoon of vanilla extract or almond extract for even more flavor in the filling!
Easily Make It Vegan!
Quickly and easily make this recipe vegan by omitting the egg wash and using vegan butter or coconut oil instead. That’s it! You can also follow this recipe for Easy Vegan Pie Crust.
How to Make Mini Cranberry Pies
1. Mix the Pie Crust & Chill
Combine the flour, sugar, and salt in a food processor and pulse to mix. Add cubed cold butter and continue to pulse until the mixture resembles coarse crumbs. Slowly add ice water, tablespoon by tablespoon, until a smooth dough forms. It should be cohesive but not too wet. Wrap the dough in plastic and chill in the fridge for 30 minutes!
2. How to Make Cranberry Filling
Combine cranberries, sugar, orange zest and juice, cinnamon, nutmeg, and salt in a saucepan. Simmer until the cranberries soften completely, stirring frequently. Mix tapioca starch with water and whisk into the cranberry mixture until smooth.
Meanwhile, set aside and preheat the oven to 425 degrees F. Prepare a 12-cavity muffin tin by spraying it with oil.
3. Bake the Cranberry Pies
Roll out the chilled dough to about 1/8-1/4 inch thickness. Use a 3 1/2-inch to 4-inch cookie cutter to cut out dough circles and place each in the muffin tin cavities. Fill these with the cranberry mixture. Use the remaining dough to create lattice tops (or leave off completely). Brush the tops with beaten egg, sprinkle with sugar, and bake for 20-24 minutes or until golden brown. Let the pies cool and serve with a scoop of vanilla ice cream or top with whipped cream!
RELATED: Apple Pie Cookies
What to Make with Leftover Pie Crust? Lattice Tops!
The lattice tops are easy to add and the perfect way to use up leftover pie crust! Simply roll the dough into a thin rectangle, then use a pizza cutter to create thin slices. Cut each strip about the length of the muffin tin, then add 3 strips in one direction and 3 strips perpendicular. You can weave them if you want, or you can just leave them stacked! Then press the sides to finish it up.
If you are short on time but have leftover pie crust dough, then these Pie Crust Cookies are the perfect quick and easy solution!
Mini Pie Variations
- Apple Cranberry Pie – Substitute half of the cranberries with freshly diced apples!
- Nantucket Cranberry Pie – This type of pie is pretty different, but definitely a classic! And also one of my favorites.
- Crustless Cranberry Pies – Leave off the crust entirely and bake in the muffin dish, or add a sprinkle of graham cracker crumbs instead!
- Cranberry Pie – A regular pie made in a pie dish instead of muffin tins would work great, too! Just be sure to adjust the baking time a bit.
- Pear Cranberry Pie – Similar to the apple cranberry pie, substitute half of the cranberries with freshly diced or cubed pear. So yummy!
More Easy Pie Recipes
- Mini Pumpkin Pies
- Dairy-Free Pumpkin Pie
- Chocolate Chess Pie
- No-Bake Chocolate Hazelnut Pie
- Vegan Pecan Pie
>> Join my FREEÂ 7 Meal-Planning Secrets To Making Healthy Dinners (In 30 Minutes Or Less)Â course!
Cranberry Pies
Equipment
Ingredients
Gluten-Free Pie Crust
- 2 1/2 cups gluten-free all-purpose baking flour
- 3/4 teaspoon salt
- 2 Tablespoons granulated sugar
- 3/4 cup unsalted butter (cold and cubed)
- 5-7 Tablespoons ice water
Cranberry Filling
- 2 cups fresh cranberries
- 3/4 cup coconut sugar
- 1 teaspoon orange zest
- 1/4 cup orange juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 Tablespoon tapioca starch (dissolved in 1 tablespoons water)
Instructions
Make The Pie Crust
- In a food processor, combine the flour, sugar and salt. Pulse just to combine.
- Add in the butter and pulse to combine until the butter is broken up and mixed into the flour.
- Slowly add in the ice water, one tablespoon at a time until a smooth dough forms. It should hold together well but shouldn’t be too wet.
- Transfer to plastic wrap and chill in the fridge for 30 minutes.
Make The Filling
- Meanwhile, heat the cranberries, sugar, orange zest, juice, cinnamon, nutmeg, and salt in a sauce pan and simmer until the cranberries are completely soft, stirring often.
- Whisk in the tapioca starch mixed with water until smooth.
- Spray a 12-cavity muffin tin with oil and set aside.
- Preheat the oven to 425 degrees F.
Bake
- When the dough is chilled, roll it out to 1/8-1/4 inch thick.
- Use a 3 1/2-inch to 4-inch round cookie cutter to cut holes in the dough.
- Carefully place each one in the muffin tin.
- Scoop the filling into the muffin tins.
- Use the remaining dough to create a lattice top or simply add the dough on top.
- Whisk the egg and brush on top of each pie, then sprinkle with extra sugar.
- Bake for 20-24 minutes or until the tops are golden brown.
- Let cool, then carefully lift out with a knife. Serve as is or with vanilla ice cream.
Leave a Reply