Blazing Cranberry Pie

This pie shows up to the table on fire. Literally. Sugar cubes soaked in lemon extract get placed in the lattice openings and lit with a match, sending little blue flames dancing across the golden crust. It’s pure drama, and it tastes as good as it looks.

The filling starts with soaking raisins in water for 20 minutes to plump them up. Then four cups of cranberries join the party and cook until their skins pop, about 10 minutes. You’ll hear them burst. That’s how you know the filling is ready.

Cranberries are intensely tart, and the cup and a half of sugar is doing real work here to balance that acidity. The raisins help too, adding pockets of concentrated sweetness throughout each slice.

The lattice top isn’t just for looks (though it does look fantastic). Those open gaps are where the sugar cubes sit for the flaming presentation. Cut the strips a half-inch wide and weave them tightly enough to support the filling but with clear openings between.

Pro Tips

• Cool the filling before pouring it into the pie shell. Hot filling will soften the bottom crust and make it soggy.
• Bake until the crust is well browned, not just golden. Cranberry filling is wet and the crust needs that extra time to crisp through.
• Serve slightly warm for the best flavor. Cold cranberry pie tastes more tart.
• For the flaming presentation, dim the lights. The flames are small and blue, so they’re most dramatic in low light.

Variations

• Orange cranberry: Add the zest of one orange and a splash of orange juice to the filling for a citrus twist.
• No-flame version: Skip the sugar cubes and serve with a generous scoop of vanilla ice cream instead. Still spectacular, less pyrotechnics.