This Cranberry Vanilla Pie might be your pumpkin pie alternative for Thanksgiving this year. It’s festive, easy and delicious! If you’re like my family tough and won’t budge on the pumpkin pie, this will also make a great dessert for Christmas, or just anytime during the holiday season.
The pie is whipped up in no time if you have your pie crust prepared ahead of time, or if using a store bought one. I highly recommend Trader Joes frozen pie crust. It comes with 2 rolls of fresh crust, you simply need to thaw them and place them in your pie dish. I am not a fan of the store bought pie crust that comes in the aluminum pans (hate them, to be honest), but this one right here, I tell you you will almost not even taste a difference to the homemade stuff (almost). Definitely a game changer when it comes to store bought pie crust!
I am also apparently raising the next generation for my blog! She loves to watch me in action and help me arrange props and cakes, gives me a ‘advice’ and impatiently asks ‘Are you done? Can we eat it now?’ haha! Now she started taking pics herself. With a toy camera, of course.
- 3.5 cups flour
- 3 sticks Challenge Butter, cubed
- 4 tablespoon ice cold water
- pinch of salt
- 2 tablespoons sugar
- 12 oz fresh cranberries
- 1 cup sugar
- 1 vanilla bean
- ¼ cup corn starch
- 1 tablespoon water
- Combine flour, sugar and salt in a medium bowl.
- Add cold butter cubes and combine with a fork until mixture resembles coarse crumbs. Do not over mix.
- Add cold water and carefully knead the dough with your fingers. Add only enough water to moisten so dough begins to clump. Do not allow the dough to gather into a single mass.
- Form into a 4-5 inch disk, wrap in plastic wrap and refrigerate for 30 minutes before rolling. This will make the dough more elastic and easier to handle. (Dough will keep several days in the refrigerator and several months in the freezer, but will need to be tempered before rolling.)
- Roll out half of the dough on a lightly floured surface and fit pastry into a 9-inch pie pan. Trim away excess.
- Keep the remaining dough for the pie top.
- In a large mixing bowl, combine all ingredients and mix well.
- Pour into pie crust and bake at 350F for about 1 hour and 15 minute total, covering the pie with aluminum foil after about 30-40 minutes.