Cranberry Pie is filled with fresh cranberries, lightly sweetened to balance their tartness, and topped with a crumbly brown sugar–walnut streusel. It’s festive, colorful, and perfect for the holiday season.
Fresh Cranberry Pie Dessert
I like this pie because it has the same flavor balance I look for in a good cranberry sauce — bright and tangy with just the right touch of sweetness. The texture is rich but not heavy, and the crunchy topping gives it a great contrast to the juicy filling. My husband called it a keeper before he even finished his second slice.
It’s also easy to make ahead. Bake it a day or two before the big meal, keep it covered in the refrigerator, and it’ll be ready to serve when dessert time rolls around.
Ingredients for Cranberry Pie with Walnut Streusel
Here’s what you’ll need. Exact amounts are listed in the printable recipe card at the bottom of the post.
- Cranberries – Fresh cranberries work best for this pie. If using frozen, thaw them completely before mashing in Step One.
- Sugars – Both white and brown sugars are used to create the right balance of tart and sweet while giving the topping its golden color.
- Instant Tapioca – Thickens the filling so it holds together when sliced. Look for it on the baking aisle near the puddings and pie fillings.
- Deep-Dish Pie Crust – Use a frozen crust for convenience, or make your own and freeze it in a pie pan before baking.
- Walnuts – Add a toasty crunch to the streusel topping. Pecans also work well, or you can skip the nuts if you prefer a nut-free version.
- Flour and Butter – Combine to form the crumbly streusel texture.
- Orange Zest – Brightens the flavor and complements the cranberries. Fresh zest is best, but 1/3 teaspoon dried zest or a 2/3 teaspoon orange extract can be substituted in a pinch.
How to Make Cranberry Pie with Walnut Streusel
STEP ONE: Preheat the Oven.
Position a rack in the lower third of the oven and preheat to 350°F. Place the frozen pie crust on a rimmed baking sheet.
STEP TWO: Make the Filling.
In a medium bowl, combine the cranberries and granulated sugar. Use a potato masher to crush the berries until most have popped and the mixture is thick and juicy. Stir in the tapioca, then pour the filling into the pie crust.
STEP THREE: Make the Topping.
In another medium bowl, combine the walnuts, brown sugar, flour, butter, and orange zest. Mix until crumbly and evenly blended. Sprinkle the topping over the cranberry filling.
STEP FOUR: Bake.
Place the pie on the baking sheet and bake for 55 minutes, until the crust is golden and the filling is bubbling at the edges.
STEP FIVE: Cool and Chill.
Let the pie cool on a wire rack for at least 2 hours to allow the filling to set. Once cooled, cover and refrigerate until ready to serve. Serve cool or at room temperature.
Make it Vegan 🌱
- Swap the butter for a dairy-free alternative and use a vegan pie crust — many store-bought frozen crusts are naturally dairy-free. Everything else in the recipe is already plant-based, so no other adjustments are needed.
Do I Need to Bake the Pie on a Baking Sheet?
- It’s not required, but highly recommended. The baking sheet catches any bubbling cranberry filling that might spill over, making cleanup easier. It also provides stability when moving the pie in and out of the oven and helps the bottom crust bake evenly.
Storage
- Store leftovers covered in the refrigerator. The pie keeps its texture and flavor well for several days.
More Holiday Desserts You’ll Love!
- Oreo Chocolate Cream Pie
- Cranberry Thumbprint Cookies
- Vegan Eggnog Cookies
- Christmas Fruitcake
- Red Velvet Cake
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Cranberry Pie with Walnut Streusel Recipe
Ingredients
- 16 ounces fresh cranberries
- 3/4 cup granulated sugar
- 1/3 cup instant tapioca
- 1 9- inch deep-dish pie crust frozen (do not thaw)
- 1/3 cup walnuts chopped
- 1/3 cup light brown sugar
- 1/4 cup all-purpose flour
- 2 tablespoons butter softened
- 1 teaspoon fresh orange zest
Instructions
- Position a rack in the lower third of the oven and preheat to 350°F. Place the frozen pie crust on a rimmed baking sheet.
- In a medium bowl, combine the cranberries and granulated sugar. Use a potato masher to crush the berries until most have popped and the mixture is thick and juicy. Stir in the tapioca, then pour the filling into the pie crust.
- In another medium bowl, combine the walnuts, brown sugar, flour, butter, and orange zest. Mix until crumbly and evenly blended. Sprinkle the topping over the cranberry filling.
- Place the pie on the baking sheet and bake for 55 minutes, until the crust is golden and the filling is bubbling at the edges.
- Let the pie cool on a wire rack for at least 2 hours to allow the filling to set. Once cooled, cover and refrigerate until ready to serve. Serve cool or at room temperature.
Nutrition
This post was updated October 23, 2025.
Jennifer
OH YUM! My first cranberry pie! Won’t be my last!
Grace Tejero
I am so in love with this sweet treat!!! 😍