This Cranberry Pie is a festive showstopper—sweet, tart, and beautifully balanced with a buttery homemade crust and a crunchy walnut streusel topping. Each bite bursts with cranberry flavor, making it a perfect dessert for Thanksgiving, Christmas, or any cozy winter gathering.
If you love cranberry desserts, you’ll also enjoy my French Apple Cranberry Pie—it’s another holiday favorite that brings a perfect blend of sweet and tart!
Why You’ll Love This Cranberry Pie
Cranberries are a classic holiday fruit, bringing their jewel-red color and tangy flavor to everything from sauces to desserts. This pie turns them into something truly special. With a flaky crust, a sweet-tart filling, and a nutty crumb topping, it’s everything you could want in a holiday dessert.
Serve it warm with vanilla ice cream or a dollop of homemade whipped cream for the ultimate comfort treat.
Ingredients You’ll Need
For the Pie Crust:
- 1 homemade (9-inch) pie crust (use my no-fail pie crust or store-bought)
For the Cranberry Filling:
- 1 pound (454g) fresh cranberries (or thawed frozen)
- 1¼ cups (250g) granulated sugar
- ¼ cup (31g) all-purpose flour
For the Streusel Topping:
- ½ cup (58.5g) walnuts, roughly chopped (or pecans)
- ½ cup (100g) light brown sugar, packed
- ¼ cup (31g) all-purpose flour
- 2 tablespoons shortening
How to Make Cranberry Pie
1. Prepare the Crust
Preheat oven to 350°F (175°C).
Roll out the pie crust on a lightly floured surface and fit it into a 9-inch deep-dish pie plate. Trim any excess dough, leaving a bit over the edge to fold under and crimp. You can use a fork for simple crimping or go fancy with a scalloped edge.
Chill the crust in the refrigerator while you prepare the filling.
Tip: No need to blind bake the crust first!
2. Make the Cranberry Filling
In a food processor or blender, combine cranberries, sugar, and flour. Pulse until the berries are slightly crushed but not pureed.
Spoon the cranberry mixture into the prepared crust and set aside.
3. Mix the Streusel Topping
In a small bowl, combine chopped walnuts, brown sugar, flour, and shortening. Use a fork or pastry blender to mix until crumbly.
Sprinkle the streusel evenly over the cranberry filling.
4. Bake the Pie
Place the pie on a baking sheet to catch any drips. Bake for 55–60 minutes, or until the crust is golden and the filling is bubbly.
If the edges start browning too quickly, cover them with foil.
5. Cool and Serve
Let the pie cool completely before slicing.
Serve with whipped cream or vanilla ice cream for a festive touch!
Make-Ahead and Storage Tips
- Make Ahead: Prepare the crust or cranberry filling a day ahead to save time.
- Freeze: You can freeze the baked pie for up to 3 months. Just let it cool completely, then wrap tightly. Thaw overnight before serving.
- Refrigerate: Store leftovers in the fridge for up to 5 days.
Recipe Summary
🕒 Prep Time: 15 minutes
🔥 Cook Time: 1 hour
⏰ Total Time: 1 hour 15 minutes
🥧 Servings: 8
More Holiday Dessert Ideas
- Chocolate Pecan Pie – Rich, nutty, and perfectly gooey.
- Cranberry Orange Bread – Moist, citrusy, and full of cranberry flavor.
- French Apple Cranberry Pie – A twist on the classic apple pie with a hint of tartness