Cranberry Crumb Pie celebrates the gloriously tangy flavor of the indigenous American berry. The pure cranberry filling is perfectly complimented by a sweet and cinnamony brown sugar crumb topping.

Ever wonder why we rarely see recipes for all cranberry pie? Apple-Cranberry, sure. Raspberry-Cranberry, sometimes.

I adore the assertively tart flavor of cranberries and wanted to make an all-American fruit pie that featured the native American berry in all it’s tangy glory.

Like Rhubarb and Sour Cherries, the tart berries make a great pie filling. I love the contrast of a tart pie filling with the flakey crust and sweet topping.

This pie would, of course, be the perfect dessert for Thanksgiving. But with frozen cranberries widely available, you can enjoy this lovely pie any time of the year.

Scroll through the process photos to see how to make Cranberry Pie with a crumb topping:

an unbaked pie shell filled with cranberries — Line a 9″ pie pan with dough. Toss together the cranberries, sugar, cornstarch and flavorings. Pour the filling into the unbaked shell.

crumb topping ingredients in a food processor — To make the crumb topping 1. Process the dry ingredients in a food processor. 2. Add the butter and process until it begins to clump.

a hand sprinkling crumb topping on a unbaked pie — 1. Break the topping into clumps and sprinkle over the filling. 2. Bake until the fruit in the center is bubbling.

Hey Cranberry lover, you’ll want to try these recipes too:

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

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5 from 6 reviews

Cranberry Crumb Pie Recipe

By: Eileen Gray

Cranberry Crumb Pie celebrates the gloriously tangy flavor of the indigenous American berry. The pure cranberry filling is perfectly complimented by a sweet and chunky brown sugar crumb topping.

Prep Time30

Bake Time1

Total Time1 30

8 servings

Ingredients

1/2 each Perfect Pie Crust
16 oz fresh or frozen (defrosted) cranberries
12 oz granulated sugar (1 1/2 cups)
1 1/4 oz corn starch (1/4 cup)
1 each orange (finely grated zest)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger

Crumb Topping

5 oz all purpose flour (1 cup)
3 oz old fashioned rolled oats (1 cup)
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
4 oz brown sugar (1/2 cup)
2 oz granulated sugar (1/4 cup)
6 oz unsalted butter (cool and slightly pliable)

Instructions

Preheat the oven to 350°F (175°C). Roll the pie dough to line a 9" deep dish pie pan. Crimp the edges with a fork or your fingers.
In a large bowl toss together the cranberries, granulated sugar, corn starch, orange zest, cinnamon and ginger. Pour the cranberries into the dough-lined pie plate.
16 oz fresh or frozen (defrosted) cranberries, 12 oz granulated sugar, 1 1/4 oz corn starch, 1 each orange, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger
Combine the flour, oats, baking soda, salt, cinnamon, ginger, brown sugar and granulated sugar in a large mixing bowl or in the bowl of a food processor. Mix to combine the ingredients or pulse a few times in the processor.
5 oz all purpose flour, 3 oz old fashioned rolled oats, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 4 oz brown sugar, 2 oz granulated sugar
Toss in the butter and mix with your fingers until the butter bits are no larger than a pea and the dough clumps together when squeezed. If working in a food processor, pulse until the butter is fully combined and the dough begins to form clumps.
6 oz unsalted butter
Crumble the topping evenly over the cranberry filling.
Place the pie on a sheet tray and bake until golden brown and the fruit in the middle of the pie is actively bubbling – about 1 hour.
Cool completely to set the filling before slicing.

Equipment

My Book

Pyrex Glass Pie Plate

Microplane

Food Processor

Rolling Pin

Kitchen Scale

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Nutrition

Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!