Heat the oven to 375°F (190°C) and grab a 9-inch pie dish for baking. You can lightly grease it or leave it plain if your crust is nonstick, this little step makes serving slices later so much easier.

Mix fresh cranberries, granulated sugar, light brown sugar, orange juice, flour, cinnamon, and almond extract in a bowl, stirring lightly to coat the berries. If you have a few minutes, let the mixture sit so the cranberries soften a touch and the flavors blend, filling your kitchen with that cozy, sweet-spicy aroma.

Roll out the bottom crust and carefully press it into your pie dish, making sure it fits snugly along the edges. Leaving a small overhang will make sealing the top crust much simpler.

Add the cranberry filling to the crust, spreading it evenly. A small shake or tap will let the berries settle in place.

Roll the second crust evenly, then cut it into strips about an inch across or less if you want. Lay half the strips across the pie in one direction, then weave the rest perpendicular to create a lattice. It doesn’t have to look perfect, rustic pies are the most inviting. Simply trim the overhang and press the edges to seal.

Bake the pie for 45–50 minutes, until the crust is golden and the cranberry filling bubbles. If the edges start browning too fast, cover them loosely with foil so the center can finish baking evenly.

After baking, move the pie to a cooling rack and let it rest for about 3 hours. This waiting step helps the filling firm up so each slice comes out perfectly, with a lovely balance of tart and sweet.