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Cranberry Sage Pie

This is a great pie to serve during the holidays with the tartness of cranberries and savory sage flavor. Serve with vanilla ice cream and it will be a hit.

Photo of Cranberry Sage Pie


3/4 cup dried cranberries
2 tablespoons fresh sage, coarsely chopped
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon kosher salt
4 tablespoons arrowroot
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3 cups frozen DOLE® Cranberries
3 cups DOLE Chef-Ready Cuts Diced Apples
1 tablespoon vanilla extract
1 large eggs, beaten
Pastry for 9-inch double-crust pie
egg wash


  1. Preheat oven to 425° F.  Place oven racks in bottom and center positions in the oven. 
  2. Pour boiling water over the dried cranberries to cover by about an inch. Allow them to plump while making the remaining filling.
  3. Combine chopped sage, sugars, salt, arrowroot, cinnamon, and allspice, in food processor. Process until the sage is fully blended. Pour the sugar mixture into a large bowl.   Use the same food processor bowl to briefly chop 1-1/2 cups frozen cranberries to a rough chop; add them, along with the remaining 1-1/2 cups frozen cranberries, to the sugar mixture.  Drain dried cranberries.  Stir apples and dried cranberries into the sugar mixture and mix well. Stir in the vanilla extract and egg, and mix well.
  4. Roll out half of the pastry and fit into pie pan.  Roll out remaining pastry.
  5. Pour the filling into the pie dish, Top with remaining pastry; trim, turn under and flute edges.  Chill the pie in the refrigerator for 10 to 15 minutes to set the pastry.
  6. Brush the pastry with the egg wash to coat.   Place pie on the rimmed baking sheet on the lowest rack of the oven.
  7. Bake  20 to 25 minutes, or until the pastry is set and beginning to brown.  Lower the oven temperature to 375° F, move the pie to the center oven rack, and continue to bake until the pastry is a deep golden brown and the juices are bubbling throughout, 35 to 45 minutes longer.   Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm or at room temperature.
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