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Cranberry Nut Pie

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
  • Makes
    6-8 servings


  • 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


  • 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.
  • 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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  • gail ann
    Nov 16, 2013

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

  • Moon Shadow
    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.