Cranberry Crumb Pie
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.
Table of contents
Ever wonder why we rarely see recipes for all cranberry pie? Apple-Cranberry, sure. Raspberry-Cranberry, sometimes.
Why this is THE BEST Cranberry Pie
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. You’ll love the contrast of the 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.
Ingredients
Ingredient Notes
- Cranberries: – You can use fresh or frozen cranberries. If you’re using frozen berries you don’t need to defrost them. Fold the berries with the other filling ingredients while they’re still frozen.
- Pie Dough: You can use the recipe linked in the recipe card, or your favorite recipe, or store bought pie crust. You’ll need enough for a single crust pie. See section below for instructions to adapt the recipe for a double crust pie.
- Oats: Old fashioned rolled oat make a crumble topping with a nice chunky texture.
- Fresh orange: Orange zest contains the orange oil that adds wonderful fresh flavor to the pie filling. Of course, orange and cranberry is a classic flavor combination.
How to make Cranberry Pie
- Line a 9″ pie pan with dough.
- Toss together the cranberries, sugar, cornstarch and flavorings.
- Pour the filling into the unbaked shell.
- Process the dry ingredients for the crumb topping in a food processor.
- Add the butter and process until it begins to clump.
- Break the topping into clumps and sprinkle it over the filling.
- Bake the pie until the fruit in the center is bubbling.
Recipe Adaptation for Double Crust Pie
- Eliminate all the ingredients listed under the “Crumb Topping” heading in the recipe card.
- Fill the bottom crust with the berries and brush the edges of the dough with egg white.
- Top with dough and crimp the edges.
- Cut a vent hold in the middle of the top to let steam escape. Brush the top crust with egg white and sprinkle with granulated sugar.
- Bake until the crust is golden and the juices in the middle of the pie are bubbling.
Storage
Cranberry Pie will keep at room temperature for 2-3 days. Do not refrigerate the pie after baking. Leftover slices can be frozen and reheated before serving.
More Cranberry Recipes
- Cranberries in Red Wine
- White Chocolate Cheesecake with Cranberry topping
- Cranberry Linzer Tart
- Cranberry Orange Scones
- Oatmeal Cranberry Chocolate Chip Cookies
- Sourdough Pumpkin Bread with Cranberries
- Ginger & Cranberry Biscotti
- Gingerbread Scones with Cranberry butter
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Cranberry Crumb Pie Recipe
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.
servings
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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 (see note)
- 5 oz all purpose flour (1 cup, see note)
- 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.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
To make a double crust pie eliminate all the ingredients listed under the “Crumb Topping” heading in the recipe card. Fill the bottom crust with the berries and brush the edges of the dough with egg white. Top with dough and crimp the edges. Cut a vent hold in the middle of the top to let steam escape. Brush the top crust with egg white and sprinkle with granulated sugar. Bake until the crust is golden and the juices in the middle of the pie are bubbling.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!
How much orange zest in the cranberry filling?
I use the zest from 1 orange.
Perfect blend of sweet and tart, flaky and crisp. Mine needed a bit longer in the oven. Thanks!