My family loves pie and one of our all time favorites is this Cranberry Streusel Pie! It’s always part of our Thanksgiving dinner and one of my sons requests it for his birthday. Not only is it delicious and beautiful, it’s easy to make. It’s made with fresh cranberries and nuts with a hint of cinnamon so it’s perfect for the holidays.
Cranberry Streusel Pie Recipe
- 1 bag of fresh cranberries
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup walnuts or pecans, chopped
- 1/2 teaspoon cinnamon
- 1 unbaked pie shell
- 1 egg
- 1/3 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup butter, melted
Combine the cranberries, granulated sugar, brown sugar, walnuts or pecans, and cinnamon in a bowl. Sometimes I mix this up right in the pie shell since it’s not something that really mixes. It’s more of a sprinkle situation. You do want to get the sugars and cinnamon mixed though. No one wants to bite into a clump of cinnamon! However you decide to do it, get the ingredients combined and in the pie shell.
Speaking of pie shells, here’s my recipe for Simple Flaky All-butter Pie Crust. If you’ve never made your own pie crust, give it a try! This recipe is so easy and always makes a delicious crisp crust. Making your own pie crust will save you money too.
Cranberry Streusel Pie Topping
In a mixing bowl beat the egg with the granulated sugar, flour, and salt. Stir in the melted butter. Ideally you would cool the butter before mixing but usually I’m not that on top of things. If the butter is still pretty warm, you can slowly drizzle it in while whisking so it doesn’t cook the egg. A smooth batter is what you’re going for.
Pour the topping over the pie. Try to distribute it fairly evenly but don’t worry if a few cranberries aren’t covered. That’s part of what gives it that pebbly look after it’s baked.
Baking Your Cranberry Steusel Pie
This pie needs to bake at 375 degrees for 20 minutes. When the time is up, lower the heat to 325 degrees and bake for 30 to 45 minutes or until the crust is golden. I use glass pie plates so I can check that the bottom is browned. Also, I bake my pies on the lowest oven rack to give them the best chance to crisp up. You don’t want to serve a pie with a pale soggy bottom crust!
Now let the pie cool and serve! Vanilla ice cream is obviously amazing with it. This pie is great warm or at room temperature. I’m not sure how good it is cold because I never have any leftover to put in the fridge!