If there is one dessert that truly deserves a place at every holiday feast, it’s the vibrant, tart, beautifully golden Cranberry Pie with Streusel Topping. This pie is a celebration of seasonal flavor — the bold acidity of fresh cranberries balanced by a buttery, cinnamon-scented streusel that bakes into a crisp, crumbly crust on top. It’s the kind of dessert that feels nostalgic yet refreshingly modern, effortlessly bridging the gap between traditional pies like apple and more contemporary, fruit-forward flavors.

Whether you’re hosting Thanksgiving, preparing a Christmas spread, or simply craving a cozy weekend bake, this cranberry pie delivers the perfect combination of sweet, tart, and buttery. Unlike berry pies that rely heavily on sugar to balance their natural juices, cranberries bring their own dramatic flavor and ruby-red color that needs very little enhancement. Add a generous crumble topping, and suddenly you have a showstopping dessert with layers of contrasting textures and flavors.

In this comprehensive recipe article, we’ll walk through everything from the best type of cranberries to use, how to craft the perfect streusel, baking tips, and creative variations to make your cranberry pie unique. Whether you’re a seasoned baker or a beginner eager to impress, this guide ensures a flawless pie every time.

Why Cranberry Pie With Streusel Topping Works So Well

This pie is irresistible because of one key element: balance.

✦ Tart Cranberries

Fresh cranberries are famously tart — but that’s exactly what makes them superb in pies. They cook down into a glossy, bright filling with just enough bite to stay interesting.

✦ Sweet, Buttery Streusel

Streusel brings sweetness without overpowering the cranberries. Made of butter, flour, sugar, and cinnamon, the topping bakes into a crispy, caramelized blanket over the fruit.

✦ Perfect Texture Contrast

The finished pie features:
✔ a flaky bottom crust
✔ juicy, jammy cranberries
✔ a crisp, golden streusel top

It’s warm, crunchy, gooey, and fragrant — all at once.

Ingredients for Cranberry Pie with Streusel Topping

For the Pie Filling

• 4 cups fresh or frozen cranberries
• 1 cup granulated sugar
• 1 tbsp orange zest
• 1/4 cup orange juice
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 pinch salt

For the Streusel Topping

• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup cold unsalted butter, cubed
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt

For the Crust

• 1 unbaked pie crust (store-bought or homemade)

Instructions

1. Prepare the Pie Crust

Place the unbaked crust into a standard 9-inch pie dish. Press gently to fit. Refrigerate while preparing the filling and streusel.

2. Make the Cranberry Filling

In a large bowl, toss cranberries with sugar, orange zest, orange juice, cornstarch, vanilla, and a pinch of salt until evenly coated.

3. Prepare the Streusel Topping

In another bowl, combine flour, brown sugar, cinnamon, nutmeg, and salt. Add the cold butter cubes and rub with your hands or a pastry cutter until crumbly.

4. Assemble the Pie

Pour the cranberry filling into the prepared crust. Sprinkle all the streusel mixture evenly on top.

5. Bake the Pie

Place the pie on a baking sheet to catch drips.
Bake at 375°F (190°C) for 45–55 minutes, or until the cranberries are bubbling and the topping is golden brown.

6. Cool and Serve

Let the pie cool for at least 2 hours to allow the filling to set. Serve warm or chilled.

Cranberry Pie with Streusel Topping

A sweet-tart cranberry pie topped with a buttery cinnamon streusel for the perfect holiday dessert.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 slices

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

Pie Filling

• 4 cups cranberries fresh or frozen
• 1 cup granulated sugar
• 1 tbsp orange zest
• 0.25 cup orange juice
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 pinch salt

Streusel Topping

• 1 cup all-purpose flour
• 0.5 cup brown sugar
• 0.5 cup unsalted butter cold and cubed
• 1 tsp cinnamon
• 0.25 tsp nutmeg
• 0.25 tsp salt

Pie Crust

• 1 unbaked pie crust 9-inch

Equipment

• Mixing bowls
• Baking sheet
• Wire rack
• Hand mixer or stand mixer

Method

 

1. Place unbaked pie crust into a 9-inch pie dish and refrigerate while preparing filling and streusel.
2. Combine cranberries, sugar, orange zest, orange juice, cornstarch, vanilla, and salt in a large bowl.
3. In a separate bowl, combine flour, brown sugar, cinnamon, nutmeg, and salt. Add cold butter and mix until crumbly.
4. Pour cranberry filling into the pie crust.
5. Sprinkle the streusel evenly over the filling.
6. Bake at 375°F (190°C) for 45–55 minutes or until topping is golden and filling is bubbling.
7. Cool for at least 2 hours before slicing.

Notes

For a sweeter pie, increase sugar to 1 1/4 cups. Serve with whipped cream or vanilla ice cream.

Tips for the Best Cranberry Pie

✔ Use fresh cranberries when available

They burst beautifully during baking, creating a natural, glossy filling.

✔ Don’t skip the orange

Cranberry + orange = magic. The zest brightens the entire dessert.

✔ Cold butter is non-negotiable

This ensures a crunchy, bakery-style streusel.

✔ Let the pie completely cool

Cutting too early will cause the filling to spill instead of set.

Variations

Apple-Cranberry Streusel Pie

Add 2 cups sliced apples for a milder sweetness.

Cranberry Almond Pie

Mix 1/2 cup sliced almonds into the streusel.

Maple Cranberry Pie

Swap half the sugar in the filling for pure maple syrup.

Serving Suggestions

Serve with:

• vanilla ice cream
• whipped cream
• crème fraîche
• warm caramel drizzle
• a sprinkle of cinnamon sugar

Perfect for Thanksgiving, Christmas brunch, potlucks, or a cozy winter night.

Fun Facts About Cranberries

• Cranberries bounce when they’re fresh — the “bounce test” has been used for centuries.
• Cranberries were one of the few fruits native to North America eaten by the earliest settlers.
• They freeze beautifully and retain their color and shape in pies.