Dessert: United States – New England (Massachusetts) – Cranberry Pie

Serving Size: 8

Approximate Time

Prep 30 min

Cook 50 min

Additional 3 hrs

Total 4 hrs 20 min

Ingredients

- 1 double (9-inch) pie crust (store-bought) OR homemade crust (ingredients below)
- Homemade crust (optional):
  - 2 1/2 cups (320 g) all-purpose flour
  - 1 tsp (6 g) salt
  - 1 tbsp (12 g) granulated sugar
  - 1 cup (226 g) unsalted butter, cold and cubed
  - 6–8 tbsp (90–120 ml) ice water
- Filling:
  - 4 cups (400 g) fresh cranberries
  - 1 1/4 cups (250 g) granulated sugar
  - 1/4 cup (50 g) packed light brown sugar
  - 1/3 cup (40 g) cornstarch
  - 1/2 cup (120 ml) fresh orange juice
  - 1 tbsp (6 g) orange zest
  - 1/4 tsp (1.5 g) salt
  - 2 tbsp (28 g) unsalted butter, cut into small pieces
- Crumb (streusel) topping:
  - 3/4 cup (95 g) all-purpose flour
  - 3/4 cup (150 g) packed light brown sugar
  - 1/2 cup (45 g) old-fashioned rolled oats
  - 1/2 tsp (1.5 g) ground cinnamon
  - 6 tbsp (84 g) unsalted butter, cold and diced
  - Pinch of salt

Instructions

Short Description:
A classic New England fruit pie that uses abundant fresh Massachusetts cranberries cooked with orange and sugar, then baked in a flaky crust and finished with a buttery crumb topping. Tart, bright filling balanced by a sweet, crunchy streusel makes it a regional favorite.

Regional Notes:
This Massachusetts/New England version emphasizes plentiful fresh cranberries and bright orange flavor, balancing their natural tartness with both granulated and brown sugar and a cornstarch-thickened filling. The optional buttery crumb (streusel) topping is a local variation often used instead of a full double crust or lattice, reflecting home-baked pies common in the region.

1. Preheat the oven to 375°F (190°C). If using a homemade crust, make it first (see step 2a); otherwise fit the store-bought double crust into a 9-inch pie dish and refrigerate while preparing the filling.
2. (If making homemade crust) In a large bowl whisk together 2 1/2 cups (320 g) flour, 1 tsp (6 g) salt, and 1 tbsp (12 g) sugar. Cut in 1 cup (226 g) cold cubed butter with a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized pieces. Sprinkle 6–8 tbsp (90–120 ml) ice water a tablespoon at a time, tossing until dough just comes together. Divide into two disks, wrap, and chill 30 minutes. Roll one disk to fit a 9-inch pie plate, transfer, trim edges, and refrigerate while making filling.
3. In a medium saucepan combine 1 1/4 cups (250 g) granulated sugar, 1/4 cup (50 g) brown sugar, 1/3 cup (40 g) cornstarch, and 1/4 tsp (1.5 g) salt. Whisk in 1/2 cup (120 ml) orange juice until smooth. Add 4 cups (400 g) fresh cranberries and 1 tbsp (6 g) orange zest.
4. Cook the cranberry mixture over medium heat, stirring frequently, until the cranberries burst and the mixture thickens and comes to a gentle boil, about 6–8 minutes. Remove from heat and stir in 2 tbsp (28 g) unsalted butter until melted. Let the filling cool 10–15 minutes to thicken slightly.
5. Pour the slightly cooled filling into the prepared pie crust, spreading evenly. If you prefer a traditional top crust or lattice, reserve the second crust disk; for this regional version, proceed with the crumb topping.
6. Make the crumb topping: In a bowl combine 3/4 cup (95 g) flour, 3/4 cup (150 g) packed brown sugar, 1/2 cup (45 g) rolled oats, 1/2 tsp (1.5 g) cinnamon, and a pinch of salt. Cut in 6 tbsp (84 g) cold diced butter with a fork or pastry cutter until the mixture forms coarse crumbs. Sprinkle the streusel evenly over the cranberry filling.
7. Place the pie on a baking sheet (to catch any drips) and bake at 375°F (190°C) for 40–50 minutes, or until the topping is golden and the filling is bubbling. If the streusel or crust edges brown too quickly, tent loosely with foil during the last 10–15 minutes.
8. Remove the pie from the oven and let cool on a rack for at least 3 hours (preferably longer or overnight) to allow the filling to fully set. Slice and serve at room temperature or slightly warm with whipped cream or vanilla ice cream, if desired.