When the festive season rolls around, there’s nothing better than this cherry cranberry pie. It makes use of rich and fruity flavors, is incredibly easy to make, and requires just a few simple ingredients to put together!
Talk about a standout addition to any holiday table!
I usually use frozen cranberries for this recipe as they’re easy to find at most grocery stores. But if you can find fresh ones, you can totally use those instead!
This pie comes out of the oven looking like a delicious sea of red jewels. And when you throw in the buttery crust and a generous scoop of vanilla ice cream, it’s easy to see why it’s one of my favorite holiday recipes!
It might be one of the messier festive recipes around. But the combination of tartness, sweetness, and juiciness makes it one of my go-to desserts for pulling out after Christmas dinner.
Just remember to set aside a slice for yourself before serving anyone else. Because there certainly won’t be any leftovers!
Why You’ll Love This Cherry Cranberry Pie
- Perfect for the holidays!
- It’s bursting with color and festive flavors.
- It has a divine buttery crust that melts in your mouth.
- It’s ridiculously easy to make (but no one at your table would ever know!).
- Delicious with a scoop of vanilla ice cream or a hefty pour of custard.
- Granulated sugar
- Cherry pie filling
- Frozen cranberries
- Deep dish pie shell
How to Make Cherry Cranberry Pie
- Step One: Preheat the oven to 375F.
- Step Two: Stir together the sugar, cornstarch, cherry pie filling, and cranberries.
- Step Three: Pour the mixture into a pie shell.
- Step Four: Bake for 30 minutes.
- Step Five: Reduce heat to 350F and bake for an additional 10 minutes.
- Step Six: Let the pie cool before serving and enjoy!
You don’t need much equipment to make this delicious cherry cranberry pie happen.
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What to Serve with Cherry Cranberry Pie
- No-Churn Maple Pecan Ice Cream
- Vanilla Bean Ice Cream
- Homemade Vanilla Ice Cream
- Maple Walnut Ice Cream
Recipe Tips and Tricks
- Don’t skip the cornstarch. The cornstarch is key to getting a perfectly smooth and slightly thick filling that won’t instantly fall apart when it’s cut. Don’t overdo it, but don’t miss it entirely!
- If you want a golden-brown pie crust, don’t be afraid to add a small amount of egg wash to the outside of the crust.
- If you’re making your own pie crust, don’t forget to chill it before rolling! This allows the butter to firm up and keep its shape once you put the pie in the oven.
- Don’t take the pie out too early. It’s tempting to take any pie out of the oven once the edges look golden. But you want to make sure the pie filling is bubbling slightly before removing it. Just don’t wait too long or you risk it bubbling over.
- Ice cream is a must! Okay, you can eat this cherry cranberry pie without ice cream. But a dollop of delicious vanilla ice cream or whipped cream is the cherry on top (pun intended!).
Variations and Substitutions
- You can add a small squeeze of fresh lemon to the pie filling to give it a nice tang.
- For even more festive flavor, add a bit of orange zest to the pie filling for extra brightness.
- Fancy a touch of warmth? Add a small sprinkle of cinnamon to the pie filling!
To store your delicious cherry cranberry pie, wrap it in plastic wrap and place it in the fridge for up to 4 days.
You can also keep it at room temperature on a pie dish and covered for up to 2 days.
Can I Freeze?
If you want to keep your pie fresh for longer, you’ll need to wrap it in freezer-safe plastic wrap and place it in the freezer for up to 6-8 months.
When you’re ready to eat it, thaw it in the fridge overnight!
- Cranberry White Chocolate Cheesecake – if you’re searching for a delicious cranberry-themed dessert with a hint of chocolate, this cranberry white chocolate cheesecake is perfect.
- Cranberry Cobbler Dump Cake – if you have leftover cranberry from the holidays, it’s worth throwing them into this cranberry cobbler dump cake!
- Candy Cane Brownies – if you love fudgy brownies but enjoy a hint of mint, these candy cane brownies have got you covered.
- No-Bake Peppermint Pie – Another minty recipe that I can’t get enough of is this no-bake peppermint pie. It’s super easy to make and is packed with marshmallows, whipped cream, chocolate sandwich cookies, and peppermint!
- Cherry Pudding Cake – if you adore tender and moist cakes that are easy to prepare, this cherry pudding cake is a slam dunk.
If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!
Cherry Cranberry Pie
- ¾ cup granulated sugar
- 2 tbsp cornstarch
- 1 can cherry pie filling 21oz/540ml can
- 2 cups frozen cranberries thawed
- 1 9-inch deep dish pie shell unbaked
- Preheat oven to 375°F.
- Stir together sugar, cornstarch, cherry pie filling and cranberries. Pour into pie shell.
- Bake for 30 minutes. Reduce heat to 350°F and bake an additional 10 minutes. Let cool before serving.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.