Cran Cherry Pie

Prep Time

180 Min

Cook Time

45 Min


For the (Double) Pie Crust

  • 2 ½ cups All-purpose flour

  • 2 tablespoons granulated sugar

  • 2 teaspoons orange zest

  • 1 teaspoon kosher salt

  • 2 ½ sticks cold Tillamook Extra Creamy Unsalted Butter, cut into 1-inch pieces

  • 6-8 tablespoons cold water

For the Pie Filling

  • 1 ¼ cup granulated sugar

  • ¼ cup cornstarch

  • 1 pound / 16 ounces sweet cherries (frozen and defrosted, or pitted and stemmed)

  • ¾ pound / 12 ounces (3 cups) cranberries (frozen and defrosted, or fresh)

  • 1 tablespoon fresh-squeezed lemon juice

  • 2 teaspoons orange zest

  • 2 teaspoons vanilla extract

  • ¼ teaspoon kosher salt

  • ¼ teaspoon ground cinnamon

  • ¼ teaspoon ground ginger

  • 2 tablespoons Tillamook Extra Creamy Unsalted Butter

For finishing


  • Prepare the pie crust at least two hours in advance so it can rest before starting the filling. Add the flour, sugar, orange zest and salt to the bowl of a food processor. Pulse until combined.

  • Add the butter and pulse until it appears like split peas. Sprinkle the cold water on top and continue to pulse just until it looks like cottage cheese.

  • Tip the dough onto a clean work surface. Press the dough into a large disc, wrap tightly in plastic wrap, and refrigerate for at least two hours, and up to three days. 

  • Prepare the Cran-Cherry pie filling. Combine the sugar and cornstarch in a large saucepan. Add the cherries, cranberries, lemon juice, orange zest, vanilla, salt, cinnamon and ginger and stir to combine. 

  • Cook over medium high, stirring often, until the cherries and cranberries break down and the fruit becomes jam-like and thickens, about 10 minutes.

  • Remove from the heat and stir in the two tablespoons of butter. Set aside to cool slightly while fitting the pie crust into the pie pan. 

  • Remove the disc of dough from the refrigerator. Use a sharp knife to divide it into two. Return one half to the refrigerator. Roll the other half into an 11-inch round on a lightly floured work surface. Transfer the dough to a pie plate and press it into the plate. Refrigerate for at least 30 minutes.

  • Remove the second round of dough from the refrigerator and roll into a round that’s ¼-inch thick. If making a lattice crust, cut the dough into strips (I like using 2-inch strips).  Place on a baking sheet and return the strips of dough to the refrigerator. 

  • Heat the oven to 375 F. Remove the crust-lined pie plate from the refrigerator. Pour in the filling. Remove the strips of dough from the refrigerator and weave into a lattice crust design. Crimp the pie crust edges together. 

  • Whisk the egg well. Brush the egg on the strips and the crust in a thin, even layer (you will have some left over). Generously sprinkle the demerara sugar on top. Bake until the pie filling is bubbling over the crust, 40-45 minutes. 

  • Remove the pie from the oven and let cool completely at room temperature, which will allow the filling to thicken. Serve with a scoop of ice cream.