PieThanksgivingBakingDessertFruitWhat to Cook

Four & Twenty Blackbirds' Cranberry Sage Pie

22 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

For #PieWeek, our guest editors are Emily and Melissa Elsen, the pie mavens behind Four & Twenty Blackbirds in Brooklyn, NY. They will be sharing recipes all week from their first cookbook, and giving away a copy each day!

Today: Sage moves from stuffing to your pie. 

Cranberry Sage Pie on Food52

In the wintertime, colorful fruits, aside from citrus, are few and far between. Cranberries appear in early fall and are the perfect berry to pair with apples and pears, but we wanted to feature them in their own right. Sage often appears on a holiday table in roasted stuffing, but why not give it some attention in the dessert course?

Cranberry Sage Pie

Serves 8 to 10 people

3/4 cups dried cranberries
1 tablespoon coarsely chopped fresh sage
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 teaspoon kosher salt
4 tablespoons ground arrowroot
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
4 cups whole cranberries, fresh or frozen (two 10-ounce bags)
1 small baking apple, such as Northern Spy or Golden Delicious
1 tablespoon vanilla extract
1 large egg, lightly beaten
Egg wash (1 large egg whisked with 1 teaspoon water and a pinch of salt)
Demerara sugar, for finishing

See the full recipe (and save and print it) here.

Photo by Gentl & Hyers

To win a copy of The Four & Twenty Blackbirds Pie Book, tell us in the comments: What do you put in your savory pies? We'll pick winners at random at the end of the week! (Unfortunately, we can only ship domestically.)

Tags: pie week, cranberry, sage, pie

💬 View Comments ()

Comments (43)


over 1 year ago Gizell

Escarole sauteed with garlic, hot pepper a bit of anchovy. Some capers, pine nuts and raisins baked in a crust made with olive oil.
What my grandmother called Pizza Cena


almost 2 years ago Bex Kramer

Lots of vegetables with cubed tofu and cheese


almost 2 years ago SEASPRAY

Tomatoes, onions, basil and parm. Sooooo good


almost 2 years ago Fabiola

Chicken, vegetables and sausage


almost 2 years ago Lil Rinaldi

Made the Cranberry Sage Pie yesterday and it turned out awesome!


almost 2 years ago cookinginvictoria

I adore savory pies and tarts. Near the top of my list has to be Suzanne Goin's exquisite tomato tart -- fresh heirloom tomatoes on a bed of caramelized onions in a puff pastry shell, topped with anchovies, capers, olives and a sprinkling of fresh goat cheese. During the winter months I like to make a roasted winter squash tart topped with garlic, aged cheddar cheese and sage in a whole wheat crust.


almost 2 years ago Meghan

Caramelized onions, figs, and goat or blue cheese always work well on top a pie crust or tart. A drizzle of honey and some pistachios have never gone awry, either.


almost 2 years ago Daisy

Goat cheese all the way!


almost 2 years ago Boulder Butter

I love to make browned butter, Brussels sprout, pear and Gorgonzola fall tart!


almost 2 years ago Dominika Ujlaky

Tomatoes! We make a tomato pie...with fresh tomatoes and basil, with a cheese crust on top at the market where I work. I bake about 20 a week.


almost 2 years ago cfelten

I love classic quiche lorraine but a long time ago I made a spinach and cottage cheese pie with thinly sliced tomato on top that was a knockout. Unfortunately, this was before the internet, so I doubt Gourmet has it online.

By the way, the presentation of the cranberry sage pie is stunning and I will be stealing this idea immediately for my Thanksgiving apple pie :)


almost 2 years ago sarabclever

I love making pita-type pies if that counts with lots of greens. Or quiche!


almost 2 years ago Lara

No doubt classic and cliche...but quiche lorraine!


almost 2 years ago Emily

Pumpkin, cinnamon, nutmeg, and allspice, but with lots of onion added to contrast the sweetness. Reminds me of my German-Russian grandma's version of plachinda, which can't be beat.


almost 2 years ago Kaycee

Funny you should ask! I am sure I was inspired by pie week last night. I didn't think I had enough ingredients for dinner at first, but I took all the vegetables I could find, roasted them with rosemary, sprinkled in some bleu cheese,and some bits of hunter's sausage, and then decided to bake it all into a delicious pie!


almost 2 years ago Evan

Roasted parsnip pie with golden raisin, nigella and pistachio


almost 2 years ago Tenaya

I've gotten into the habit of turning just about any stew leftovers into pies. I also like making butternut squash hand pies, with some apple, nuts, dried cranberries and sage in there.


almost 2 years ago Michelle S.

I like chicken pot pie.


almost 2 years ago andie

I love Julia Child's leek quiche filling.


almost 2 years ago UrbanCook2012

We make a pie where the crust has black pepper. The filling has ricotta salata, finely diced sopressata, ricotta and eggs. It's amazing. Serve w a simple butter lettuce salad.