Fresh Cranberry Pie with Marzipan
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 7 ounces marzipan
  • 4 cups/12 ounces fresh cranberries, washed
  • 1 cup sugar
  • 2 Tablespoons cornstarch
  • ½ tsp freshly grated nutmeg
  • 1 recipe for All Butter Pie Crust
  • Extra sugar, for sprinkling
  1. Roll the marzipan into a thin circle between two sheets of parchment paper. Chill
  2. Preheat oven to 375.
  3. Toss the cranberries with the sugar, cornstarch and nutmeg. (It may look like a LOT of sugar, but don't underestimate the tartness of cranberries.)
  4. Roll the pie crust and place into a 9 inch glass pie plate. Lay the marzipan over the bottom crust, then pile the cranberry filling into the bottom crust.
  5. Roll out the top crust and place it over the filling. Trim the edges to about ¾ inch beyond your pie plate, and press the top and bottom crusts together to seal. Use your fingers to flute the crust.
  6. Cut vents in the top of the pie crust. Sprinkle with sugar, and bake 40-50 minutes, or until the crust is golden brown.
Recipe by The Domestic Front at