Cranberry-Cherry Pie

Thanksgiving is all about the PIE. This perfectly balanced cranberry-cherry pie is made with sweet cherries, tart cranberries, and Bonne Maman Limited-Edition Cranberry-Cherry Preserves. You’ll love this festive pie for all your pie-baking needs!

Cranberry-Cherry Pie

Tis the season for sweet Thanksgiving treats! I don’t know about you guys, but for me, Thanksgiving is all about the PIE. And while I love a classic pumpkin or pecan pie, I’m always down to try something different for the holidays. This year, this cranberry-cherry pie will be gracing our Thanksgiving table in all its festive holiday glory.

What is a cranberry-cherry pie?

I’m sure you’ve had a cherry pie. And you may have had a cranberry pie. But you may not have had a CRANBERRY-CHERRY PIE. The sweet cherries perfectly complement the tart cranberries to make a beautifully balanced dessert. Add a hint of orange zest, a splash of vanilla extract and wrap it all up in a flaky, buttery homemade pie crust and you have a dangerously good holiday pie on your hands.

What do you need to make cranberry-cherry pie?

The beautiful thing about pies is that they’re actually pretty easy to make! And they call for simple, whole ingredients so you don’t need to head to the grocery store with a confusing laundry list of things. Alright, my loves, here’s your grocery list:

• Bonne Maman Limited-Edition Cranberry-Cherry Preserves: Star ingredient alert! I LOVE making pie with fruit preserves because they pack a flavorful fruity punch that you just don’t get with fresh fruit. We love Bonne Maman Limited-Edition Cranberry-Cherry Preserves because they’re the perfect balance of sweet and tart and are made with real ingredients!
• Pie crust: You can feel free to use a store-bought pie crust or also make a homemade one. I always like to keep a few discs of homemade pie dough in my freezer around the holidays, but if you’re in a pinch the store-bought kind will be equally delicious when paired with this delicious cranberry-cherry filling.
• Cranberries: You can use fresh or frozen cranberries to make this cranberry cherry pie. Whatever your grocery store has will work perfectly fine.
• Cherries: Cherries generally aren’t in season around the holidays, so we prefer to use frozen cherries for the pie filling. It’s also a lot easier than having to pit cherries. Especially when you have a whole Thanksgiving feast to put together.
• Orange: Cranberries pair perfectly with a little orange zest and this cranberry cherry pie is no exception. We like to use the zest of one orange to really brighten the flavor.
• Flour: When fruit cooks it releases moisture which can lead to a soupy pie. Adding a little flour into your fruit filling will help to soak up any excess moisture and leave you with a perfect pie.
• Egg: You’ll need one egg to make an egg wash to brush over the top of your pie’s lattice. This will give you that signature golden brown, glossy finish on your pie.

Bonne Maman Limited-Edition Cranberry-Cherry Preserves takes this holiday pie from good to knock-your-socks-off delicious. Like all their jams, preserves, curds, and spreads, these preserves are made with the highest quality natural ingredients. Meaning these fruit preserves taste every bit as homemade as your grandma’s! And they are STAR of this cranberry-cherry pie. The combination of fresh cranberries and cherries with the Bonne Maman Limited-Edition Cranberry-Cherry Preserves will help intensify the fruit flavors and also sweeten the pie. You’ll only need a ½ cup of preserves, but there are soooo many other uses for the rest of the jar.

If there’s one thing I love it’s a versatile ingredient. And Bonne Maman Limited-Edition Cranberry-Cherry Preserves can be a key baking ingredient in treats like this cranberry cherry pie, a flavorful sweetener in a homemade cocktail, or an extra spread next to the dinner rolls and butter. These preserves are going to be a staple of our Thanksgiving table. 

So you can imagine my excitement when Bonne Maman rolled out their Limited-Edition Seasonal Twin Pack featuring their Pumpkin Spice Spread and Cranberry-Cherry Preserves. It’s the perfect hostess gift to bring to Thanksgiving or treat yourself with and keep out by the bread basket. 

Or, you know, don’t share them. Keep them solely for yourself and eat them with a spoon. Not that I’ll be doing that…

Make sure you grab one from the Bonne Maman e-shop before they are sold out!

Tips for making the best cranberry-cherry pie

Homemade pie doesn’t have to be scary! In fact, pie is on the most forgiving desserts to whip up for the holidays. Follow these tips and you’ll have a scrumptious pie in no time.

• Chill the pie crust: If you’re making homemade pie crust, it’s crucial that you let the dough chill in the fridge before rolling it out. This will firm up the butter and make it easier to roll the crust out and help it to keep its shape.
• Amp up your flavors with preserves: A ½ cup of preserves goes a long way in intensifying the flavor in fruit pies. As the pie cooks down the preserves will combine with the cooked fruit to make the most delicious cranberry cherry pie you’ll ever have.
• Cover the edges of your pie crust: You can use tinfoil or a silicone pie crust cover to keep the edges of your pie from getting too brown. It’s not the end of the world if you don’t, but it will help you get a nice even golden brown all over your pie!
• Don’t take the pie out until it’s bubbling: Every oven is different, so trust your gut on when your pie is done! Once the pie filling is bubbling and the crust is golden brown take the pie out of the oven to prevent it from burning or bubbling over.
• Don’t forget the ice cream: Or whipped cream! In my opinion, pie is always made better by topping it off with a dollop of whipped cream or a scoop of ice cream.

Happy Thanksgiving and happy cranberry cherry pie baking, my friends! Enjoy every last bite!

XX

• Author: Sofi | Broma Bakery
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 16 servings
• Category: dessert
• Method: oven
• Cuisine: american

Cranberry-Cherry Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Print Recipe Pin Recipe

Thanksgiving is all about the PIE. This perfectly balanced cranberry-cherry pie is made with sweet cherries, tart cranberries, and Bonne Maman Limited-Edition Cranberry-Cherry Preserves. You’ll love this festive pie for all your pie-baking needs!

• Author: Sofi | Broma Bakery
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 16 servings
• Category: dessert
• Method: oven
• Cuisine: american

Units: USM

Ingredients

• Two pie crusts (store bought or homemade will work!)
• 4 cups fresh or frozen cranberries
• 1/4 cup granulated sugar
• 3 cups frozen cherries
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon salt
• 1/2 cup Bonne Maman Limited-Edition Cranberry-Cherry Preserves
• Zest of 1 orange
• 3 Tablespoons all purpose flour
• 1 egg (for egg wash)

Instructions

1. If using homemade pie crust, prepare two pie crusts (one for the top and one for the bottom) according to directions. If you’re using a store bought pie crust just pop it out of the fridge so that it’s easy to work with.
2. When ready to make your pie, preheat the oven to 350° F.
3. In a pot over medium heat, combine the cranberries with the sugar. Cook the cranberries until most of them have burst. Once they have burst, take off the heat – you don’t want them to get too mushy.
4. Pour the cooked cranberries into a large bowl. Add the cherries, vanilla extract, salt, orange zest, flour, and Bonne Maman Limited-Edition Cranberry-Cherry Preserves. Use a rubber spatula to mix everything together until well coated.
5. Roll out the bottom pie crust on a floured work surface, to ¼ inch thickness. The circle should be larger than your pie pan circle (ie: if your pie pan is 9 inches, make the circle 11 inches). Carefully place dough into pie pan, pushing into the pan, leaving the overhang over the edges. Spoon the filling into the pie crust.
6. Roll out the second pie disk into a circle big enough so it reaches the edges of the pie pan. Cut dough into strips. We cut our dough into equal width strips, but feel free to vary! Weave the threads over and under each other, draping the edges over the bottom pie crust. Have fun with it – it doesn’t have to be perfect! After you’re done weaving the lattice, pinch the bottom and top crusts together and roll the edges in towards the pie to seal the pie. Flute the edges of the pie and smooth out any imperfections.
7. In a small bowl whisk together the egg with 1 Tablespoon of water to make an egg wash. Use a pastry brush to evenly brush the pie. Bake for 45 minutes to an hour or until the cherry filling is bubbling and the crust is golden brown. Allow to cool completely before serving with ice cream or whipped cream!