Cranberry Pie ~
Make room on the dessert table! This fresh cranberry pie, made with sweetened cranberries and crumbly streusel topping, is perfect for the holidays!
Cranberry Pie Recipe
Cranberry pie is definitely going on our Thanksgiving menu this year!
I like this pie because, like a good cranberry sauce, the ratio of cranberries to sugar gives a nice balance of tart and sweet. My husband declared it a keeper as he was devouring his second serving of the evening.
Cranberry pie can also be made up to a day or two in advance; just keep it covered in the fridge and you’re good to go.
Cranberry Pie Ingredients
You will need:
- 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 vegan butter, softened
- 1 teaspoon fresh orange zest
Ingredient Notes
- Cranberries – I used fresh cranberries. If you choose to use frozen, the cranberries will need to thaw prior to Step #1.
- Sugars – White and brown sugar will be used for this pie.
- Instant Tapioca – Tapioca is an excellent thickening agent for fruit pies. Look for it on the baking aisle.
- Deep-Dish Pie Crust – Note that the pie crust used should be frozen. For convenience, I used a store-bought crust. If you prefer to use a homemade pie crust, go for it; just be sure to freeze the dough in its pie shape prior to making this pie.
- Walnuts – Cranberries and walnuts are a classic flavor combination. Pecans would also be a fine choice. You can also leave the nuts out entirely if that better suits your style.
- Orange Zest – Fresh is best but 1/3 teaspoon dried orange zest or 2/3 orange extract will also work in a pinch.
How to Make Cranberry Pie
STEP ONE: Position a rack in the lower third of the oven. Preheat the oven to 350°F. Set the frozen pie crust onto a rimmed baking sheet.
STEP TWO: In a medium bowl, combine the cranberries and granulated sugar. Using a potato masher, mash the cranberries until most have “popped”; the mixture will be thick and juicy. Add the tapioca and stir to thoroughly distribute. Pour the cranberry mixture into the pie crust. Set aside.
STEP THREE: In a medium bowl, combine the chopped walnuts, brown sugar, flour, butter, and orange zest until the mixture is crumbly. Sprinkle over the cranberry filling to cover completely.
STEP FOUR: Bake, on the baking sheet, for 55 minutes, until the crust is golden and filling is bubbly.
STEP FIVE: Cool on a wire rack for at least 2 hours, allowing the pie time to fully set. Once the pie is cooled, cover and refrigerate until ready to serve. Serve cool or room temperature.
More Vegan 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
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 vegan butter softened
- 1 teaspoon fresh orange zest
Instructions
- Position a rack in the lower third of the oven. Preheat the oven to 350°F. Set the frozen pie crust onto a rimmed baking sheet.
- In a medium bowl, combine the cranberries and granulated sugar. Using a potato masher, mash the cranberries until most have “popped”; the mixture will be thick and juicy. Add the tapioca and stir to thoroughly distribute. Pour the cranberry mixture into the pie crust. Set aside.
- In a medium bowl, combine the chopped walnuts, brown sugar, flour, butter, and orange zest until the mixture is crumbly. Sprinkle over the cranberry filling to cover completely.
- Bake, on the baking sheet, for 55 minutes, until the crust is golden and filling is bubbly.
- Cool on a wire rack for at least 2 hours, allowing the pie time to fully set. Once the pie is cooled, cover and refrigerate until ready to serve. Serve cool or room temperature.
Jennifer
OH YUM! My first cranberry pie! Won’t be my last!
Grace Tejero
I am so in love with this sweet treat!!! 😍