This Buttery Cranberry Pie is a delightful blend of tart cranberries and a rich, buttery crust that melts in your mouth with every bite. The bright red cranberries add a festive flair, making it an ideal dessert for holiday gatherings or special occasions. The pie balances the tartness of the cranberries with just the right amount of sweetness, all encased in a perfectly flaky, buttery crust. The addition of a buttery streusel topping adds a delightful crunch that complements the soft filling, making each slice irresistible.
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 2-4 tablespoons ice water
For the Filling:
- 4 cups fresh or frozen cranberries
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- Zest of 1 orange (optional, for added flavor)
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1/4 teaspoon cinnamon (optional)
Instructions
- Prepare the Crust:
- In a large bowl, combine the flour and salt.
- Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough begins to come together.
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Make the Filling:
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix together the cranberries, sugar, flour, vanilla extract, and orange zest (if using).
- Set aside.
- Assemble the Pie:
- Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish.
- Transfer the dough to the pie dish, trimming any excess and crimping the edges.
- Pour the cranberry mixture into the crust, spreading it out evenly.
- Prepare the Streusel Topping:
- In a medium bowl, combine the flour, granulated sugar, brown sugar, and cinnamon (if using).
- Pour in the melted butter and mix until the topping forms clumps.
- Bake the Pie:
- Sprinkle the streusel topping evenly over the cranberry filling.
- Place the pie on a baking sheet and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
- If the edges of the crust begin to brown too quickly, cover them with foil.
- Cool and Serve:
- Allow the pie to cool on a wire rack before slicing.
- Serve warm or at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream if desired. Enjoy!
