Using our exclusiveresults in a pie that’s pretty enough to play a starring role on your holiday table. Be sure to use a deep-dish pie pan. If you don’t have one, you can bake the remaining filling in a separate dish, rolling out any dough scraps to make a top crust or decorative cutouts for the second pie.
Deep-Dish Cranberry Pie
In a large sauté pan over medium heat, combine the cranberries, brown sugar, cornstarch, orange juice and zest, cinnamon, nutmeg and cloves until the cranberries soften and release their juice, 8 to 10 minutes. Stir in the vanilla and let cool to room temperature.
Fit 1 dough round into a 9-inch (23-cm) deep-dish pie dish and gently press into the dish. Trim the edges flush with the rim. Refrigerate for 30 minutes.
Place the pie dish on a baking sheet and bake until the crust is golden and the filling has begun to bubble, about 1 hour; check the pie after 30 minutes and cover the top and edges with foil if they become too dark. Transfer to a wire rack and let cool at least 2 hours before serving. Serves 10.