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Cranberry Pie with Streusel Topping

A sweet-tart cranberry pie topped with a buttery cinnamon streusel for the perfect holiday dessert.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
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.