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Cranberry Nut Pie Recipe

Cranberry Nut Pie Recipe

Our holiday family gatherings wouldn't be the same without this wonderful pie my daughter-in-law first served many years ago.
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling YIELD:6-8 servings


  • Pastry for single-crust pie (9 inches)
  • 1 package (12 ounces) fresh cranberries, halved
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped walnuts
  • 3 tablespoons butter, melted
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 cup butter, melted
  • 3/4 cup all-purpose flour
  • Whipped cream, optional


  • 1. Line a 9-in. pie plate with pastry; trim and flute edges. Sprinkle cranberries into crust. Combine the brown sugar, walnuts and butter; sprinkle over the cranberries.
  • 2. For topping, combine the sugar, eggs and butter in a bowl. Gradually add flour. Pour over nut mixture. Bake at 350° for 40-45 minutes or until filling is bubbly and topping is golden brown. Cool on a wire rack. Garnish with whipped cream if desired. Yield: 6-8 servings.

Nutritional Facts

1 serving (1 slice) equals 512 calories, 28 g fat (13 g saturated fat), 100 mg cholesterol, 281 mg sodium, 61 g carbohydrate, 2 g fiber, 6 g protein.

Reviews for Cranberry Nut Pie

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Reviewed Nov. 16, 2013

"This one is a keeper. Nice tart berries with a sweet topping."

Reviewed Nov. 20, 2012

"I've made this pie at least 5 times now. It's become a requested favorite. I admit I use pecans instead of walnuts though...

The combination of sweet and tart makes people remember it with a smile.
This will be my Thanksgiving and Christmas pie contribution from now on."

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