Cranberry Recipes

Cranberry Pie recipe

This all-American cranberry pie is jam-packed full of flavour - fresh cranberries combine with sugar, lemon juice, butter and other flavours to make a jammy filling that tastes even better when encased in buttery puff pastry. Either use shop-bought or make your own, but either way you need a standard pack size, 375g.


  • 375g fresh butter puff pastry
  • 325g fresh cranberries
  • 300g caster sugar
  • 5 tbsp. ground almonds
  • 125ml water
  • Pinch salt
  • Knob of butter
  • 4 tbsp. lemon juice
  • Pinch ground mixed spice


  1. Heat the oven to 220C.

  2. Combine the sugar, almond meal, salt and water in a saucepan then bring to the boil. When boiling, reduce to a simmer and then cook until thickened.

  3. Add the cranberries, lemon juice and cinnamon.

  4. Cook for five to ten minutes, until the cranberries start to pop, then remove the saucepan from the heat and add the butter.

  5. Roll 2/3 of the pastry out to fill your pastry dish. Prick the bottom with a fork, then spoon in the filling. Roll the other 1/3 of pastry out, then cut it into strips and arrange in a lattice effect on top of the filling. Seal around the edges by pinching the pastry base onto the pastry lattice lid.

  6. Bake for 45 minutes or until the pastry is golden brown.

Sprinkle with a little golden caster sugar before serving for a sweet, crunchy topping. This recipe serves eight.

Author: Laura Young

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Published: November 17, 2011
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Published by Starsol