Cranberry Tart Pie

The cranberry filling can be made up to 1 week ahead and stored in an airtight container in the refrigerator. The pectin will cause it to gel firmly when cold; gently rewarm over low heat, stirring frequently, to restore a spreadable consistency before filling the pie crust. The baked pie can be assembled 1-2 days ahead and refrigerated.

Store the finished pie covered loosely with aluminum foil in the refrigerator for up to 4 days. The filling may weep slightly due to the high pectin content. Bring to room temperature 30 minutes before serving for best flavor, or serve chilled. The filling can also be frozen for up to 3 months; thaw overnight in the refrigerator before use.