Cranberry Pie with Sugar Cookie Crust is the holiday pie of my dreams!
I’m absolutely giddy about sharing this recipe with you. If you cringe at the idea of tart cranberry sauce on Thanksgiving but would rather not serve that sweet, jiggly stuff in the can, I’ve created the perfect solution: cranberry pie with sugar cookie crust. All from scratch. With homemade whipped cream. Or maybe vanilla ice cream. Yesss!
If you’ve been reading Cooking with Mamma C awhile, this pie might sound familiar. That’s because I modeled it after this beloved Blueberry Pie with Sugar Cookie Crust, a huge family favorite I’ve been making for years. This time, I replaced the blueberries with fresh, tart cranberries, increased the sugar to compensate and added orange extract instead of almond to the cookie crust and cranberry pie filling. Oh. My. Goodness.
My Thanksgiving dreams have come true. I’m officially thankful for this pie, and for the divine inspiration to make it. (I was staring at my computer screen with cranberries on my mind, when, suddenly, “cranberry pie with sugar cookie crust” popped into my head.) I knew immediately it’d be a winner.
Now, a note about the sweetness level. Cranberries are tart, baby. I cooked them and added enough sugar to make them sweet-tart, knowing the sugar cookie crust and sweetened whipped cream would envelope the pie filling and create a lovely balance. I think it’s perfect.
However, when you make this, I’m going to have you taste the cranberry pie filling with one of the extra sugar cookies you’ll end up with (so sad, I know) and decide if you need to add more sugar. Because I want you to love this pie.
P.S. If you’re a fan of cranberries, you need to try my healthy Cranberry Creamsicle Smoothie. It tastes like sherbet!
(Recipe Source: Cooking with Mamma C, adapted from this Blueberry Pie with Sugar Cookie Crust)