This festive cranberry pie is the perfect combination of sweet and tart, combined with crunchy streusel topping!
Cranberry streusel pie is a festive and beautiful way to use seasonal cranberries in a delicious dessert. Learn how to make cranberry pie for the holidays!
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Cranberry sauce is one of my favorite holiday dishes. Not the jellied stuff that bears no resemblence to the actual fruit.
I want the real, whole-berry homemade cranberry sauce goodness, simmered with a cinnamon stick and pinch of cloves until the beautiful berries burst into holiday goodness that is the perfect blend of sweet and tart.
I’ve been known to swirl cranberry sauce into my Instant Pot oatmeal in the morning, spread my toast with it, and eat it with a dollop of whipped cream as dessert. Seriously, so good.
While cranberry sauce with whipped cream is a fabulous enough dessert on its own, you can take it a step further for a show-stopping holiday dessert that will wow your friends and family. I initially discovered this Cranberry Streusel Pie recipe at Annie’s Eats, and was intrigued.
It’s no secret that I have a thing for fruit pies. I use seasonal berries for my deep dish blackberry pie and fresh, dripping-with-juice peaches for my deep dish peach pie. And given my undying affection for cranberry sauce, I thought this would be a sure bet. Turns out, it was!
A tender, flaky crust filled with a sweet cranberry sauce-type filling, topped with crunchy streusel…say no more! It’s closely related to a cherry pie, but a little more tart. The streusel helps to add a bit of sweetness to balance the tartness, plus gives some textural contrast.
If you’re hosting a holiday gathering, this should definitely be on your menu. Heck, even if you’re not hosting a holiday gathering, this should be on your menu this holiday season.
I single-handedly ate half of this pie in less than 24 hours. Don’t judge me. 🙂 It’s a bit of a departure from the standard holiday desserts, but still feels traditional because of the cranberries. Feel free to top it with a dollop of whipped cream or vanilla ice cream!
I had never baked a pie in a stoneware pie plate before this recipe. I typically use my trusty Pyrex pie plates, which always work great. My sister gave me this Pampered Chef stoneware pie plate though, and I love the look of it! It’s a pretty piece to serve from and the stoneware retains heat really well.
I used my go-to recipe for pie crust from The Pioneer Woman Cooks cookbook. I purchased her cookbook six years ago and have used it countless times since then. It’s one of my favorites and would make a great gift for yourself or someone else who loves easy but delicious meals!
And can we just take a minute to talk about those Christmas dishes? I received a couple sets of these dishes as a gift a few years ago and I love them! They add a little holiday cheer in a classy way, and I love that they coordinate well with my white serving platters and such.
You should definitely add this cranberry streusel pie to your menu plan for the holidays. It will be a tasty and lovely addition to your holiday table! Enjoy!
More Easy Holiday Desserts:
- Instant Pot Nantucket Cranberry Pie
- Eggnog Ice Cream Pie
- Eggnog Bundt Cake
- Speculoos Tiramisu
- Holiday Pistachio Bread
- Cranberry Orange Muffins
- For the Crust:
- 1 pie crust
- For the Filling:
- 4 1/2 cups fresh cranberries
- 1 cup + 2 Tbs granulated sugar
- Pinch of salt
- 1 Tbs cornstarch
- For the Streusel Topping:
- 2/3 cup pecans
- 1/2 cup rolled oats
- 1/3 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 6 Tbs butter, melted
- Prepare pie crust by rolling out and placing into a 9-inch pie pan, fluting the edge. Use a fork to prick the bottom and sides of the crust. Line with foil and fill with pie weights or dried beans or rice.
- Preheat oven to 400.
- Combine cranberries, sugar, salt, and cornstarch in a medium saucepan. Heat over medium-high heat until berries begin to burst and mixture begins to thicken, about 10 minutes. Set aside to cool.
- Add pecans to a small skillet and toast over medium-low heat, about 5 minutes. Set aside to cool.
- In a food processor, pulse rolled oats until they are the consistency of flour. Combine the ground oats in a bowl with the flour, sugars, cinnamon and salt.
- Pulse the toasted pecans in the food processor and add to the oat mixture.
- Add melted butter to oat mixture and combine with a fork or pastry blender until butter is fully incorporated.
- Blind bake the pie crust in the preheated oven for 20 minutes. Remove foil and pie weights. Reduce oven temperature to 375.
- Add filling to pie crust and top with streusel mixture. Bake for about 40-50 minutes or until filling is bubbly and streusel is golden-brown.
- Transfer to a wire rack to cool before slicing and serving. Enjoy!
Amount Per Serving: Calories: 362Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 23mgSodium: 251mgCarbohydrates: 43gFiber: 4gSugar: 19gProtein: 4g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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