Get full access to Outside Learn, our online education hub featuring in-depth yoga, fitness, & nutrition courses, when you sign up for Outside+.
Because cranberries are naturally high in pectin, the fruit fiber that sets jams and jellies, there’s no need to add a thickener to this filling. If you prefer a sweeter dessert, use refrigerated sugar cookie dough to craft the crust and lattice top.
1. Preheat oven to 375°F. Line baking sheet with foil, and coat 9-inch pie dish with cooking spray.
2. Place 1 1/2 cups cranberries, 1/2 cup sugar, orange zest, and cherries in food processor, and pulse until berries are coarsely chopped. Transfer to bowl, and stir in remaining 1 1/2 cups cranberries, remaining 1 cup sugar, and orange juice.
3. Roll 1 piecrust into 10-inch disc. Press into prepared pan. Spoon in cranberry mixture, and brush edges with water.
4. Roll second piecrust into 10-inch disc. Cut dough into 1-inch-wide strips using knife or fluted pastry wheel. Lay strips in lattice pattern over top of pie, pressing edges to seal. Trim off any excess from strips. Sprinkle lattice with sugar, and bake on prepared baking sheet 55 minutes, or until filling is bubbly and crust is golden. Cool on wire rack.
- Serving Size Serves 8
- Calories 356
- Carbohydrate Content 79 g
- Cholesterol Content 0 mg
- Fat Content 1 g
- Fiber Content 5 g
- Protein Content 7 g
- Saturated Fat Content 0 g
- Sodium Content 155 mg
- Sugar Content 53 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g