Cranberry Pie

Everyone loves this cranberry pie, and the tart flavor is very unexpected. The red color of cranberries is magical, and because the filling can be made at home in advance, it is very easy to put together in camp or at a Dutch Oven Gathering. The amount of filling is perfect for a nice thick slice of pie in a 10″ Dutch Oven.

Amy has been making this pie for years and have been noodling with the recipe, but this version is exactly how she wants it. If making this pie at home in a conventional pie pan, cut the recipe in half (or make 2 pies).

Cranberry Pie


  • 1 1/2 cup sugar
  • 2/3 cup corn starch
  • 1/2 tsp salt
  • 1 cup water
  • 6 cups whole fresh cranberries
  • 4 Tbsp butter
  • 2 tsp ground cinnamon
  • Pie crust, double recipe (use Amy's Lard Pie Crust)


  1. Combine sugar, corn starch, salt, and water in a heavy-bottomed saucepan and mix well. Place over medium heat and cook, stirring constantly, until thick and smooth. Add the cranberries and cook, stirring for 1 minute more. Remove from the heat and stir in the butter and cinnamon. Set aside.
  2. Grease a 10" Dutch Oven with a thin layer of lard, then gently arrange the bottom crust. Spoon the cranberry filling into the pie shell and arrange the lattice top.
  3. Bake until the crust is lightly browned, approximately approximately an hour.


The filling can be made in advance, and even frozen and defrosted, before making the pie.

For a 10" Dutch Oven, use 7 coals below and 14 on the lid.

Replace the coals every 30 minutes to ensure even heating.

When placing the coals below, they should peek out from the bottom edge of the pot so that the bottom center of the Dutch Oven does not scorch.

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