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Cranberry Nut Pie

Total Time

Prep: 15 min. Bake: 40 min. + cooling


6-8 servings

Our holiday family gatherings wouldn't be the same without this wonderful pie my daughter-in-law first served many years ago.


  • 1 sheet refrigerated pie crust
  • 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. Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. 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 until filling is bubbly and topping is golden brown, 40-45 minutes. Cool on a wire rack. If desired, garnish with whipped cream.

Nutrition Facts

1 piece: 512 calories, 28g fat (13g saturated fat), 100mg cholesterol, 281mg sodium, 61g carbohydrate (36g sugars, 2g fiber), 6g protein.

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