Cranberry Pie
Fresh cranberry pie, made with sweetened cranberries and crumbly streusel topping, is perfect for the holidays!
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Servings: 8
Calories: 223kcal
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.
Nutrition
Calories: 223kcal | Carbohydrates: 44g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 27mg | Potassium: 85mg | Fiber: 2g | Sugar: 30g | Vitamin A: 170IU | Vitamin C: 8mg | Calcium: 18mg | Iron: 1mg
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