This Vegan Cranberry Pie is a must-bake this season. With a flaky, buttery crust enveloped with sweet and slightly tart cranberries, this pie will leave all your family and friends speechless!
I have to admit I was not the biggest fan of cranberries before. When I was little, I remember having some cough medicine that was cranberry flavored and really really hated the taste of it. So every year when Thanksgiving rolls around and cranberry sauce or desserts are served, I steered away from it, not really understanding how others liked the taste of it. I tried eating a raw one too but still was not convinced it was good.
A couple years ago, my friend invited me to a family dinner. I was talking to my friend when her mom passed me a slice of cranberry pie. My first thought was that I really don’t want to have it, thinking about the taste of the cough medicine I had before, but I didn’t have it in my heart to say no to her when she was so genuine and kind. I took the smallest bite, thinking about ways I can say I cannot finish it, but to my surprise, the pie was amazing and did not taste like cough medicine at all. The crust was flaky and buttery and the cranberry filling was just sweet enough and packed with the warm spices of fall. I was so glad I could finish it and not have to throw it away.
I started baking with cranberries more often during fall now, knowing it is such a wonderful seasoning ingredient which led me to this Vegan Cranberry Pie. The crust is flaky and buttery and it is enveloped by the sweet and slight tartness from the cranberries. It is an absolute delight to have and will be loved by everyone! So let’s get to making this cranberry pie!
Here is an overview of this Vegan Cranberry Pie.
Ingredients
Flour: I used regular all-purpose flour but you can also make them gluten-free with 1:1 gluten-free flour. I recommend using Bob’s Red Mill’s 1:1 Gluten-Free Baking Flour, the one in a blue bag.
Sugar: To make this cranberry pie refined-sugar-free, substitute the powdered sugar and cane sugar with coconut sugar. Note that the crust will look a bit darker in color if you use coconut sugar.
Cranberries: I used fresh cranberries, but frozen will work as well!
Vegan Butter: I like to use unsalted vegan butter to better control the salt amount, but you can also use salted vegan butter. Leave out the salt in the pie crust.
Tips
Can I make this Vegan Cranberry Pie gluten-free?
You can substitute the flour with 1:1 gluten-free flour!
How do I store this cranberry pie?
If you have any leftovers, store the pie in an airtight container and place them in the fridge. When you want to eat them, preheat your oven to 200°F or 100C. Heat the pie for about 8-10 minutes until it is warm again. You can also have it cold if you prefer!
My crust is browning quickly before it is done baking. What should I do?
Wrap the crust with a piece of aluminum foil to prevent the crust from burning before the pie is ready!
What can I substitute cornstarch with?
You can substitute the same amount with arrowroot powder or tapioca flour!
If you like these Vegan Cranberry Pie, you might also like:
Vegan Pumpkin Hand Pies
Vegan Mixed Berry Hand Pies
Easy Vegan Pear Pie
I cannot wait for you to make this Vegan Cranberry Pie! If you do, please tag me on Instagram @_withthelen or leave a comment below letting me know how you like them! Enjoy!
Vegan Cranberry Pie
This Vegan Cranberry Pie is a must-bake this season. With a flaky, buttery crust enveloped with sweet and slightly tart cranberries, this pie will leave all your family and friends speechless!
- Prep Time: 1 hour
- Cook Time: 43 minutes
- Total Time: 1 hour 43 minutes
- Yield: 8
- Category: Sweets
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Crust
220 grams (1 ¾ cup) all-purpose flour, plus more for dusting
50 grams (½ cup) powdered sugar
½ teaspoon fine sea salt
115 grams (½ cup) unsalted, vegan butter, cold, cubed about 1 inch in size
5-10 grams (1-2 teaspoons) vegan, evaporated milk, cold
Glaze
10 grams (½ tablespoon) maple syrup
28 grams (2 tablespoons) unsalted, vegan butter, melted
Filling
660g (6 cups) fresh cranberries, chopped
300g (1 ½ cup) cane sugar
63g (¼ cup) fresh orange juice
20g (2 tbsp) cornstarch
3g (1 tsp) ground cinnamon
½ tsp ground ginger
¼ tsp fine sea salt
Zest of 1 orange
5g (1 tsp) pure vanilla extract
Instructions
- Prepare the crust. Combine the flour, sugar, and salt in a food processor and pulse to blend. Scatter the cubed, vegan butter over the flour and pulse until the butter is well incorporated. This should only take a few seconds.
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Add the cold, vegan evaporated milk 1 teaspoon at a time into the food processor and pulse with each addition. Stop adding the milk when you see soft, moist clumps. The dough is ready when you pinch some dough together and it holds together.
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Shape the dough into a disk. If the dough is still cold (the butter should not be melting), you can roll the dough out now. If not, wrap the disk in plastic wrap or transfer it into an airtight container and refrigerate for about 30 minutes.
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When the dough is about ready, preheat the oven to 350°F or 180C. Grease a 9 inch (23 centimeters) pie pan with some vegan butter or coconut oil.
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Roll the dough between two sheets of parchment paper. Lightly flour a sheet of parchment paper. Take the dough out of the refrigerator and place it on the center of the parchment paper. Lightly flour the dough and cover it with a second sheet of parchment paper. Roll the dough into a round shape, about 12 inches (30 centimeters) in diameter. Carefully transfer the dough into the buttered pie plate; there should be some dough hanging over. Trim off the excess dough to a ½ inch (about 1 centimeters) overhang. Fold the overhang dough under on itself and pinch the crust to make a decorative edge crust.and shape the edges with your hands, pressing on all the sides. Transfer the crust to the freezer for 5-minutes.
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Brushing. To make the glaze, combine the maple syrup with the melted vegan butter.
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To par-bake the crust, take the crust out of the freezer. Brush the crust with the maple butter glaze. Add a sheet of parchment paper into the middle of the pie crust and add in pie weights or dried beans. Bake the crust for 15-18 minutes or until it is lightly golden. Remove the crust from the oven when it is ready and allow it to cool completely before you add the filling. Do not turn off the oven.
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Make the filling. Toss all the ingredients for the filling together in a mixing bowl. Transfer the filling to a pot over medium heat and allow it to simmer for 8-10 minutes until the cranberries have softened and the filling thickens, almost jelly-like. Once it is ready, transfer the filling onto the crust, smoothing the top.
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Return the pie to the oven and bake for 15 minutes. Allow the pie to cool completely before slicing into it. Serve and enjoy!
Keywords: vegan pie, holiday pie, christmas pie, cranberry pie, vegan pie crust
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