Cranberry-Cherry Lattice Pie Recipe | Vegetarian Times Skip to main content

Cranberry-Cherry Lattice Pie

Because cranberries are naturally high in pectin, the fruit fiber that sets jams and jellies, there's no need to add a thickener to this filling. If you prefer a sweeter dessert, use refrigerated sugar cookie dough to craft the crust and lattice top.



Ingredient Line: 
3 cups fresh cranberries, divided
Ingredient Line: 
1 ½ cups sugar, plus extra for sprinkling, divided
Ingredient Line: 
1 medium orange, for zest and juice (1 tsp. grated zest; ⅓ cup juice)
Ingredient Line: 
1 cup dried sweet cherries


1. Preheat oven to 375°F. Line baking sheet with foil, and coat 9-inch pie dish with cooking spray.

2. Place 1 1/2 cups cranberries, 1/2 cup sugar, orange zest, and cherries in food processor, and pulse until berries are coarsely chopped. Transfer to bowl, and stir in remaining 1 1/2 cups cranberries, remaining 1 cup sugar, and orange juice.

3. Roll 1 piecrust into 10-inch disc. Press into prepared pan. Spoon in cranberry mixture, and brush edges with water.

4. Roll second piecrust into 10-inch disc. Cut dough into 1-inch-wide strips using knife or fluted pastry wheel. Lay strips in lattice pattern over top of pie, pressing edges to seal. Trim off any excess from strips. Sprinkle lattice with sugar, and bake on prepared baking sheet 55 minutes, or until filling is bubbly and crust is golden. Cool on wire rack.

Nutrition Information: 

7 g
Total Fat: 
1.5 g
Saturated Fat: 
0 g
79 g
0 mg
155 mg
5 g
53 g
Serves 8

Comments on this Recipe

I tried to find this recipe from my December issue as directed on your search engine and no match...fortunately it was cycling on your web page. Then I tried to find the perfect everytime pie crust recipe you elude to and again no match on your search/recipe engine. Very aggravating....

This has become a staple at our Thanksgiving dinners. The tartness is uncommon in most desserts, so it's a nice change. Using cookie dough on top balances the cranberries perfectly. I get rave reviews every time I make it and I LOVE how amazingly easy it is!

I agree!!! I'm in a pie emergency and need the recipe!!

I tried to find the pie crust recipe on the site and couldn't either and I tried every word combination I could think of. Then I dug out the magazine. Here's the recipe: 1 1/2 cups all purpose flour 1 TBS sugar 1/2 tsp salt 1 stick cold unsalted butter, or nonhydrogenated vegeatbale shortening, cut into small pieces 1 egg yolk, optional (for vegan omit egg and use 1/4 cup plus 2 TBS water 1. Pulse flour, sugar, and salt in food processor several times to combine. Add butter, and pulse five times, or until mixture resembles course sand. 2. Beat egg yolk and 1/4 cup water in a bowl with fork. Add liquid to flour mixture in food processor. Pulse until dough just comes together. Transfer to large piece of plastic wrap or wax paper and press into a flat diak. Wrap tightly and chill 1 hour or overnight. Roll to desired size on well-floured work surface and bake according to recipe direstions. Yields 1 9-inch pie crust. Page 71 Nov/Dec issue.

Thanks Astrid!

Here's a direct link to the perfect pie crust recipe:

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