Black Cherry Cranberry Pie
A Sweet Delicious Way To Use Up Extra Cranberry Sauce
Put all the Holiday delights into a Black Cherry Cranberry Pie and watch it all disappear. Who doesn’t like cherry pie? This extra berry to the cherry pie is a tart unusual twist to the average cherry pie. Dress it up or down with your favorite vegan ice cream or coconut whip cream. Serve it up any day of the week or Holiday after dinner dessert.
Choosing A Cranberry Sauce For The Cherry Pie
We all love cranberry sauce for the Holiday season, but I tend to make far too much of it. We usually have a variety of cranberry sauces to choose from as well. I enjoy the whole cranberry sauce myself. Sometimes I make it from scratch, but other times my family just loves it strait out of the can. For this pie I had a homemade organic whole cranberry sauce that was left over from Thanksgiving. I find that this type of whole berry sauce works best for this recipe. If you have other fruit in it like pineapple or spices I am sure it will work out just fine together with the cherries.
How To Make Black Cherry Cranberry Pie
First of all use your favorite pie dough recipe. After preparing your crust divide it in half. Roll out each piece large enough to fit into an 8 to 9 inch pie dish. Fit one of the rolled out pie crust into the pie pan making sure to have a little hanging over the sides. Cut the dough with a sharp knife from the outside rim of the pie dish. Set aside to make the filling.
I use frozen black cherries and I unthaw them at room temperature before using them. Measure out 3 cups of the black cherries and 1 cup of cranberry sauce for the 8 inch pie. I add an extra 1/2 cup of cranberry sauce when using a 9 inch pan because I like the pie to be fuller.
The cherries and cranberry sauce should be cold or at room temperature. Being that the berries are all still cool this will help dissolve the cornstarch with all of the ingredients. In a large bowl or pan add all of the ingredients together. Stir until it becomes liquid like, like the photo below. Set aside for 10 minutes.
Creating The Pie Crust Topping
If you are creating a lattice topping with the crust this is the time to cut up your dough into strips. If not then pour the pie filling into the prepared pie crust in the pie pan. Fit your second pie crust on top. Moisten edge of crust with water to adhere the second crust to the bottom crust and flute the edges of the pie.
If you are doing a lattice topping with the crust then moisten the crust where it attaches to the other bottom crust. Moistening it helps the crust stick together. Create your design as you desire. You can also create cut outs into the crust and add the cut out to the top of the crust and attach it to the crust by moistening it.
It is a little hard to create a perfect look when trying to join the crust. Although, after you brush the top of the crust with some plant based milk it will smooth out a little and look much nicer. This is when you can sprinkle some extra monk fruit sweetener to the top of the pie if you so desire.
Remember that the pie filling will boil and possibly spill out in your oven. Make sure to put the pie on a baking sheet to catch the drippings. Cover the outer rim of the pie with tin foil like the photo below. This helps the pie from burning. My pies get a little dark with our gas oven. Make sure to keep an eye on your pie after you take the foil off half way durning it’s baking time. The top can get dark.
I hope you like this delicious Cherry Cranberry Pie as much as we do. I will be making more pies in the future so stay tuned. Enjoy!
Black Cherry Cranberry Pie
- 1 Large bowl or pan
- 1 Stirring spoon
- 1 Set of measuring cups
- 1 Set of measuring spoons
- 1 8 or 9 inch baking pie dish
- 1 Sharp knife
- 1 Rolling Pin
- 1 Baking Sheet
Black Cherry Cranberry Pie Filling
- 3 cups Frozen Black Cherries, unthawed
- 1 cup Whole Cranberry Sauce, add an extra ½ cup if it is a 9 inch pie dish
- 1 cup Monk Fruit Sweetener
- ⅓ cup Cornstarch
- ⅛ tsp Sea Salt
- 2 dashes Ground Clove
- 1 dash Ground Nutmeg, optional
- 1 tsp Vanilla Extract
- ½ tsp Almond Extract
Topping For Crust
- Plant Based Milk, brush on top of crust
- Monk Fruit Sweetener, sprinkled on top
- Pre-heat oven to 375°
- Prepare your favorite pastry recipe as directed. Place the pie crust into the pie dish making sure to have extra over the sides to trim.
- Prepare the filling. In a large bowl or pan stir together the unthawed black cherries, cranberry sauce, monk fruit sweetener, cornstarch, sea salt, ground cloves, ground nutmeg (optional), vanilla extract and almond extract. Mix together well. Let stand for 10 minutes.
- You can roll out the dough for the top and work on the topping for a decoration or lattice work while the pie filling mixture is setting.
- When done. Pour the filling into the pie crust. (if you are not doing a lattice pastry crust) Place the trimmed pastry ½ inch beyond edge of pie plate. Trim the pastry edge and moisten the bottom pastry crust edge to adhere the top crust to. Pock holes in the top of the pie crust with a knife to let it vent while cooking. If you are doing a lattice crust weave pastry strips over filling alternating the strips one up one down. Press strip ends into bottom pastry on the pie edge. Seal and crimp edges.
- Brush top of pie crust with plant based milk. Sprinkle (if desired) monk fruit sweetener on top of pie crust.
- Cover pie edges with foil to prevent from over browning. Place pie on baking sheet. Bake pie for 30 minutes. Remove foil from around the pie and continue baking for another 25 to 35 minutes. Keep an eye on it so it does not burn. Cook until filling is bubbling about 2 inches from edge and pastry is golden brown. Cool on a wire rack and let cool for 30 minutes.