Roasted Spiced Cranberry Pie

Tart cranberries are roasted with lemongrass and gochugaru (Korean chile flakes) to give this vibrant pie its fruity and fragrant kick.

Roasted Spiced Cranberry Pie
Photo: Photo: Victor Protasio / Food Stylist Torie Cox / Prop Stylist Claire Spollen
Active Time:
25 mins
Total Time:
1 hr 25 mins
8 to 10 servings

Take cranberries to new territory with this pie recipe. Roasting the cranberries concentrates their flavor and allows you to control their doneness, resulting in juicy, bursting berries in every bite. Thin strips of dried mango plump as they soak up the flavorful juices, giving the filling a pop of tropical brightness. Garnish with a sprinkling of granola just before serving for a crunchy, streusel-like topping. You can pair this pie with a prepared piecrust of your choice, or try it in the light-as-air, sweet, crisp White Chocolate Meringue Piecrust (pictured), which balances the tart filling. You can find gochugaru at most Asian grocery stores or online at


  • 1 ¼ pounds fresh or frozen (unthawed) cranberries (about 6 cups)

  • 1 ½ cups granulated sugar, divided

  • 1 (5-inch) lemongrass stalk, bruised

  • 1 tablespoon gochugaru

  • ½ teaspoon kosher salt

  • 1 cup unsweetened cranberry juice

  • 3 ounces dried unsweetened mango slices, thinly sliced crosswise (about 3/4 cup)

  • ¼ cup quick-cooking tapioca (such as Kraft Minute)

  • 1 teaspoon grated lime zest plus 2 tablespoons fresh lime juice (from 1 lime)

  • 2 teaspoons grated fresh ginger (from 1 [1-inch] piece peeled ginger)

  • 1 (9-inch) prepared piecrust


  1. Preheat oven to 425°F. Toss together cranberries, 1/2 cup sugar, lemongrass, gochugaru, and salt on a rimmed baking sheet. Spread in an even layer. Bake in preheated oven until cranberries just begin to burst and release juices, 15 to 20 minutes, stirring once after 10 minutes. Remove from oven. Remove and discard lemongrass.

  2. Stir together cranberry juice, mango, tapioca, and remaining 1 cup sugar in a medium saucepan. Let stand 10 minutes. Bring to a boil over medium, stirring occasionally. Boil, stirring constantly, until mixture thickens and tapioca is softened, about 4 minutes. Remove from heat; stir in lime zest and lime juice, ginger, and roasted cranberries with any juices on baking sheet.

  3. Transfer cranberry filling to a large bowl. Let cool, uncovered, stirring occasionally, 30 minutes. Spoon filling in an even layer in prepared piecrust. Chill, uncovered, until cold and set, at least 4 hours or up to 1 day (24 hours).

Make Ahead

Pie can be made up to 1 day in advance and stored in refrigerator.

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