The School of Artisan Food

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Cranberry Pie Recipe

Recently pie maker extraordinaire, Kate McDermott, joined our full-time students to share her pie knowledge. Here's one of her delicious pie recipes.


  • 340g cranberries, chopped - add some whole berries, too.
  • 150g granulated sugar – plus a little extra for sprinkling.
  • 3 teaspoons of cornstarch.
  • A pinch of nutmeg
  • A dash of Salt.
  • 1 egg.
  • 2 tablespoons of butter.
  • 1 x pastry recipe - Kate McDermott’s pastry recipe and method can be found by clicking here.


  • Pre-heat an oven to 190°C.
  • Mix the cranberries, sugar, cornstarch, nutmeg and salt in a large bowl and set aside.
  • Roll out the bottom crust for the pie and place in pie plate.
  • Place the cranberry filling in the pie plate and dot with butter, then set aside.
  • In a bowl, beat an egg white with 1 tablespoon of water, then set aside.
  • Roll out remaining dough disk into an 11" circle and carefully lay top crust over
  • filling.
  • Trim any excess dough, crimp the edges of  the pie and cut some vents in the top crust.
  • Brush the pastry with the egg mixture and Sprinkle with 1 tablespoon of sugar.
  • Bake on the middle rack of the oven until crust is just golden - about 40 minutes at 190°C.

Recipe courtesy of Kate McDermott