Cranberry Pie

The cranberry filling can be prepared up to 2 days ahead and stored covered in the refrigerator. The assembled unbaked pie can be frozen for up to 1 month; bake directly from frozen, adding 15-20 minutes to the baking time and covering the edges with foil to prevent over-browning.

Store the baked pie covered at room temperature for up to 2 days, or refrigerate for up to 5 days. The crust will soften when refrigerated but can be crisped by reheating individual slices in a 350°F oven for 10 minutes. Do not freeze baked pie as the filling texture will degrade.