Cranberry walnut pie is the perfect Thanksgiving pie. There’s almond extract in the batter, giving it a sweet and distinct amaretto flavor, which pairs perfectly with tart, juicy cranberries and toasted walnuts. And although it’s considered a pie, it has more of an upside-down cake consistency, with a layer of cake on top of plump cranberries and toasted walnuts. It’s the easiest pie recipe to make yet it’s so pretty for the holidays, with the studding of cranberries peeking through the golden top.
The Perfect Thanksgiving Pie
My mother and I have made this Cranberry Walnut Pie recipe for the past 20 years. I’ve made it so many times that I know the recipe by heart; that’s how tried and true it is. It always has been and always will be my favorite Thanksgiving pie and now it’s the most beloved and requested each year at Thanksgiving by family, friends, and kindly workers at the post office. I personally like to bake for people who facilitate me receiving presents. A story for another day.
But don’t just take my word for it. Bake it and call me when you and everyone you know falls in love with it.
Cranberry Walnut Pie
Cranberry walnut pie has a rich buttery, almond-y flavor. There’s almond extract in the batter, giving it this delicious amaretto flavor, which pairs perfectly with tart, juicy cranberries. And although it’s considered a pie, it has more of an upside-down cake consistency, (which could explain a lot of the reason why I adore it) with a layer of cake on top of plump cranberries and toasted walnuts. It’s the easiest pie to make yet it’s so pretty for the holidays, with the studding of cranberries peeking through the golden top.
How To Make Cranberry Walnut Pie – Step By Step
- Preheat the oven to 350º F. Use butter to grease the bottom and up the sides of a 10” pie plate.
- Measure out 2 cups of cranberries, then chop them roughly. Yes, this step is very, very annoying.
- Toast and chop the walnuts.
- Spread the chopped cranberries and walnuts over the bottom of the pie plate. Sprinkle the mixture with ¼ cup of sugar, then toss it all together.
- In a large bowl, whisk the flour, salt, and 1 cup of sugar in a large bowl. Beat in the melted butter. Add the eggs and almond extract and mix until smooth. Do not over-mix.
- Pour the batter on top of the cranberry walnut mixture and bake until the top is puffed and golden, 30-35 minutes. Cool completely on a wire rack.
An Easy Pie Recipe
This sweet and tart pie makes for such a satisfying dessert and it’s so simple to make! It doesn’t have an avalanche of ingredients. In fact, most ingredients may well be in your kitchen already. It only takes 15 mins to prep, you can use a food processor to pulse the walnuts and cranberries, so chopping is a cinch.
This is a great pie if you already have a bursting thanksgiving menu and need an easy dessert to add in. Or even just a quick pie to whip up for a cozy fall evening!
Check Out These Other Delicious Pie Recipes
Quick and Easy Chocolate Whoopie Pies
Classic Pecan Pie Recipe by Taste and Tell
Classic Pumpkin Pie with Pecan Praline Sauce by Smitten Kitchen
If you have tried this Cranberry Walnut Pie recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!
Cranberry Walnut Pie
Ingredients
- 2 cups fresh cranberries chopped
- ½ cup walnuts toasted and chopped
- 1 ¼ cups sugar divided
- 2 large eggs
- ¾ cup unsalted butter, melted and cooled (1 ½ sticks)
- 1 cup all purpose flour
- ¼ tsp salt
- ½ tsp almond extract (This is an absolute must in the recipe, do not skip it)
Instructions
- Preheat the oven to 350º. Butter the bottom and up the sides of a 10” pie plate.
- Spread the chopped cranberries and walnuts over the bottom of the pie plate. Sprinkle the mixture with ¼ cup of the sugar, tossing the cranberries and walnuts in the sugar.
- In a large bowl, whisk the flour, salt, and remaining 1 cup of sugar. Beat in the melted butter. Add the eggs and almond extract and mix until just combined. o not over-mix.
- Pour the batter over the cranberry walnut mixture, pushing it to the edges and smoothing the top with a spatula. Bake until the top is puffed and just beginning to turn golden, 30 to 33 minutes. Cool completely on a wire rack.
I’m loving your photos. Did you get a new camera–or did you buy the sun and force it to sit directly out your window every day? :)
Hi Andrea!
We met at the HLS (in the photography class). I just posted my first installment of my recap of our trip to Seattle – if you’re interested. :)
http://ifshesaidso.wordpress.com/2010/09/14/on-the-road-seattle-part-1/
I cannot wait to make this pie. I do not like pumpkin or pecan pie so this might be a Thanksgiving winner! It looks fantastic.
I’m looking forward to reading your blog.
Jen
Your story kills me! I love your stories wrapped around your AMAZING recipes. It’s like food for the soul and for the belly too!
and now I am making this. I absolutely have everything and it will end my sort of painfull week off perfectly.
Fall is here and I have been aching to embrace it completely.
I think I will just have this for dinner. Why the hell not, It’s Thrusday!
xo
The color of this pie is amazing! Thanksgiving worthy for sure.
This doesn’t look too hard to make at all! Usually your lovely creations intimidate me, but this is a Must.
And if you really taste that good if I bite you, you better stay away..haha!
That looks like heaven on a plate! :D
The way you write about food makes it seem all the tastier!! Seriously, I know i’ve said it before but I LOVE how you write. This recipe looks awesome. Cannot wait to try it :D
Thank you Liz, how encouraging!!
Hey Andrea! Your pie looks wonderful!
Oh, New England. I girl after my own heart. This pie looks wicked good. ;)
I don’t really like pie (don’t judge, I know it’s weird..), but next time I see cranberries in the grocery store, I will be making this pie! This.Looks.Amazing!
Your blog is great!! One of my favorites!
Thanks, Margaret! It’s really really kind of you to read and say such nice things. I would never think it odd that you don’t like pies, I would only dislike it if you didn’t like desserts. That’s a whole other problem. But really, this is almondy buttery and scrumptious. I hope you make it someday!
Ohhh….so yummy! It looks so soft and fluffy. I absolutely love all things cranberries. :D
The pie looks delish!
ANDREA…I had to come back and tell yoiu I made your cranberry walnut pie last night, and my husband bout fell out of his chair! He broke into it before I came down from getting the baby ready for bed.
The whole family loved it and this recipe is going to be a family favorite. PERFECT for the holidays too!
Thanks for sharing your amazing pie recipe with us!
xo
YAY!!! Isn’t it a bit life changing? It truly is my favorite fall pie and everyone who makes it falls in love with that special combination of flavors. I’m so so happy to hear it was a hit! Thanks, love!
Oh my goodness!! This looks SO good!!
Im totally gonna bust this recipe out for my next family dinner. :)
This pie is so colorful and appetizing. I think I eat with my eyes and attracted to food with plenty of colors.
I think that making pies are hard but I’ve never tried it so I shouldn’t say it’s hard without making it first.
Ohh my goodness that sounds incredible!!
Nantucket pie sounds like the perfect name for that. I hated cranberries as a kid too, and now I love them- so tart yet sweet! Perfect in a fall dessert :) And it’s such a pretty color too!
My mother-in-law makes this pie! Except she calls it her cranberry ‘pake’ – as in a cross between a pie and cake!
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I’m allergic to walnuts, but I’m wondering if almonds might be a suitable replacement? Probably, right? I mean it’s not going to be the traditional pie, but at least it won’t make me go to the hospital.
Walnuts would work just fine! Especially with the almond extract!
Sorry, I meant almonds!
On Thu, Mar 3, 2011 at 11:16 PM, Andrea Mitchell wrote:
> Walnuts would work just fine! Especially with the almond extract! >
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I don’t know what I want more……a big bowl of that warm pie or for you to take up writing books. You have such a natural way of grasping my attention and making me want to read (and try everything you cook) more!
Thank you for that!
Gotta try this one but with no nuts. My son is allergic :( Should still be tasty hopefully.
Yes! I was just imaging your cookbook because you have a way with words like Nigella Lawson. Know her? Anyway, you’re a brilliant writer!
I’m bringing this pie to our Christmas gathering. Could I pass it off as a sort of coffee cake to have with coffee for Christmas morning?
Hey Holly,
Yes, I think it could work as a breakfast cake/bread. It’s not super duper sweet, and it does have a dense, hearty texture that’d be perfect for non-dessert eating :)
Andie
This looks incredible — do you think I can sub almond flour? I can’t eat regular flour, and I’m hosting a friends dinner party on Saturday. I’d love to include this.
Hi,
The recipe calls for 1 1/4 cups of sugar, but the instructions only call for using 1/4 of it to sprinkle on top of the cranberries + walnuts. Is the rest to be mixed in with the flour + salt, or am I missing something. Thanks!
Hi Prak,
Sorry, my mistake in writing the recipe- edited now! You add the remaining 1 cup of sugar to the flour mixture. See instructions above. Thanks for pointing it out!
Andie
Now I know why I don’t make many desserts. This looked so easy, but not for me! What is an efficient way to chop cranberries that roll all over the place?! Also, my batter did not pour. It was pretty thick. What did I do wrong? Nonetheless, it’s smelling good in the oven!
Would love to see you tackle a lighter version of Starbucks Cranberry Bliss Bars!
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Its in the oven right now!! But i did it with almonds instead i dont really love walnuts and noticed someone had asked about swapping for almonds it smells DELICIOUS! Getting together with some friends tomorrow will probably make another one to take.
I just popped this in the oven and I’m concerned because the cake mixture was not “pourable” but like a brownie batter. I’m hoping it turns out! Will let you know.
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Hi there
just wondering if I can use dried cranberries instead of fresh?
thank you
:)
Hi Sonja! Unfortunately I don’t think dried cranberries will work. However, if you try them, I’d love to hear how it turned out!
Ok, thanks for replying! I’ve never seen fresh cranberries for sale in Australia, so I’ll have to come up with something else :)
made this yesterday. Cooked for the alotted time, but mine did not brown on the top. Matter of fact it was almost not done in the middle. Outside of the dessert was very hard although when I let it sit out at room temp it got a bit softer. Nothing “cake” about it.
Crust was pretty bland and the cranberry/walnut mixture was “eh”. I so wanted this to turn out, but..oh well.