Cranberry and Orange Pie Filling

 My mother-in-law made a marvelous cranberry orange sauce that we always have for Thanksgiving. I decided to try making a pie out of the same mixture and found a number of recipes for them on the Internet and after some experimentation I combined different ideas from the various recipes and came up with this one. If you use less sugar you will have a very tart pie, indeed! I sometimes even add a little more. It is a matter of taste.

For one 9 inch or 10 inch pie

  • 4 cups (400 grams) of fresh or frozen cranberries
  • 1/3 cup (80 milliliter) of freshly pressed orange juice
  • 2 teaspoons of fresh orange zest
  • ¾ cup (150 grams) granulated sugar
  • 2 Tablespoons of flour
  • 2 Tablespoons of cornstarch or 4 Tablespoons of tapioca starch
  • ½ teaspoon of cinnamon
  • 1 Tablespoon of butter

Check and clean the cranberries if necessary. Coarsely chop 2 cups of cranberries in a blender or by hand. Combine the chopped and whole cranberries in bowl and add the orange juice and zest. Sprinkle the sugar, flour, cornstarch and cinnamon over the berries and stir in well. Make certain the berries are well coated with the dry ingredients. Transfer the filling to the prepared pie shell, scatter small bits of butter over the filling and cover with the top crust. Proceed with decorating and baking as usual, making sure that the filling bubbles so that it gets cooked and thickens.

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