Cranberry Pie with Streusel Topping – A Sweet-Tart Holiday Favorite

There’s something magical about cranberries in the fall and winter months. Their jewel-like red hue, bold tangy flavor, and natural brightness make them the star of countless holiday recipes. But if you’re looking for a dessert that combines the comfort of a fruit pie with the crunch of a crumble, this Cranberry Pie with Streusel Topping is about to become your new favorite.

This pie is everything you want in a seasonal treat: a buttery, flaky crust that holds a sweet-tart cranberry filling, all topped with a golden, cinnamon-scented streusel that gives each bite a delightful crunch. It’s festive, rustic, and surprisingly easy to make — perfect for Thanksgiving, Christmas, or any cozy winter gathering.

Let’s dive into how to make this comforting dessert that celebrates cranberries in the most delicious way possible.

Why You’ll Love This Cranberry Streusel Pie

• Perfect Balance of Sweet and Tart: The cranberries’ natural tanginess is beautifully balanced by a brown sugar and orange-infused filling.
• Crispy Crumb Topping: The buttery oat streusel topping adds texture and makes this pie irresistibly crunchy.
• Simple to Prepare: No complicated pie lattice or fancy techniques — just mix, fill, and bake.
• Holiday-Ready: The color, flavor, and aroma scream “celebration.”
• Make-Ahead Friendly: It tastes even better the next day as the flavors meld together.

Ingredients

For the Pie Crust (or use store-bought):

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• 1 tablespoon granulated sugar
• ½ cup (1 stick) unsalted butter, chilled and cubed
• 3–4 tablespoons ice water

For the Cranberry Filling:

• 3 cups fresh or frozen cranberries
• ¾ cup granulated sugar
• 2 tablespoons brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon orange zest
• ¼ cup orange juice (freshly squeezed)
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• Pinch of salt

For the Streusel Topping:

• ¾ cup all-purpose flour
• ½ cup rolled oats
• ½ cup brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ cup (1 stick) cold unsalted butter, cubed

Instructions

1. Prepare the Crust
In a large bowl, whisk together flour, salt, and sugar. Cut in the butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough holds together when pinched.
Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.

2. Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly flour your surface and roll out the dough to fit a 9-inch pie pan. Trim excess edges, tuck them under, and flute if desired. Place the crust in the fridge while preparing the filling.

3. Make the Cranberry Filling
In a medium saucepan, combine cranberries, sugars, flour, orange zest, orange juice, vanilla, cinnamon, and salt.
Cook over medium heat for about 10 minutes, stirring often, until the cranberries burst and the mixture thickens slightly. Remove from heat and allow to cool for 5–10 minutes.

4. Prepare the Streusel Topping
In a separate bowl, whisk together flour, oats, brown sugar, cinnamon, and nutmeg. Cut in the butter using a fork or pastry cutter until the mixture forms coarse crumbs.

5. Assemble the Pie
Pour the cranberry filling into the chilled crust. Sprinkle the streusel topping evenly over the cranberries. Press lightly so the topping adheres to the filling.

6. Bake the Pie
Bake for 40–45 minutes, or until the filling is bubbling and the topping is golden brown. If the crust edges brown too quickly, cover them with foil halfway through baking.

7. Cool and Serve
Let the pie cool completely on a wire rack before slicing. This helps the filling set. Serve plain, or with a dollop of whipped cream or a scoop of vanilla ice cream.

Cranberry Pie with Streusel Topping

A sweet-tart cranberry pie topped with a buttery oat streusel — the perfect festive dessert for the holidays.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 slices

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

Pie Crust

• 1.25 cups all-purpose flour
• 0.5 tsp salt
• 1 tbsp sugar
• 0.5 cup unsalted butter chilled and cubed
• 4 tbsp ice water as needed

Cranberry Filling

• 3 cups fresh or frozen cranberries
• 0.75 cup granulated sugar
• 2 tbsp brown sugar
• 2 tbsp all-purpose flour
• 1 tsp orange zest
• 0.25 cup orange juice fresh
• 1 tsp vanilla extract
• 0.5 tsp cinnamon
• 1 pinch salt

Streusel Topping

• 0.75 cup all-purpose flour
• 0.5 cup rolled oats
• 0.5 cup brown sugar
• 0.5 tsp cinnamon
• 0.25 tsp nutmeg
• 0.5 cup unsalted butter cold and cubed

Equipment

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

Method

 

1. Whisk flour, salt, and sugar; cut in butter until coarse crumbs form. Add water gradually until dough holds together.
2. Form dough into a disc, chill 30 minutes, then roll out and place in 9-inch pie pan.
3. Preheat oven to 375°F (190°C).
4. Cook cranberries, sugars, flour, orange zest, juice, vanilla, cinnamon, and salt until thickened, about 10 minutes.
5. Combine flour, oats, brown sugar, cinnamon, and nutmeg; cut in butter for streusel.
6. Pour cranberry filling into crust and top with streusel mixture.
7. Bake 40–45 minutes until bubbly and golden brown. Cool before serving.

Notes

Best served with vanilla ice cream or whipped cream. Store leftovers refrigerated for up to 5 days.

Tips for the Best Cranberry Streusel Pie

• Use fresh cranberries if possible — they hold their shape beautifully and burst into a gorgeous ruby-red filling.
• Don’t skip the orange zest! It complements the cranberries perfectly and enhances their flavor.
• Make it gluten-free: Substitute the flour with a 1:1 gluten-free baking blend.
• Add nuts to the topping: Chopped pecans or walnuts add an extra crunch.
• Chill your crust: A cold crust means a flaky, tender base.

Variations

• Apple-Cranberry Pie: Add one peeled, thinly sliced apple to the cranberry mixture before cooking.
• Cranberry-Pear Pie: Replace half of the cranberries with diced ripe pears for a milder, sweeter version.
• Cranberry Crumble Bars: Use the same filling and streusel to make handheld dessert bars.
• Cranberry-Orange Cream Pie: Top with a light orange-scented whipped cream for a refreshing finish.

Serving Suggestions

Serve warm with:

• Vanilla Ice Cream: The creamy sweetness balances the tart cranberries.
• Whipped Cream: Add a dash of cinnamon for an aromatic touch.
• Warm Custard Sauce: A British-inspired pairing that’s decadent and cozy.

This pie makes a beautiful addition to a Thanksgiving dessert spread alongside pumpkin, pecan, and apple pies — but it also shines at a casual winter brunch or holiday potluck.

Storing and Freezing Tips

• Room Temperature: Keeps well for up to 2 days covered loosely.
• Refrigerate: Store up to 5 days covered with plastic wrap.
• Freeze: Wrap individual slices in foil and freeze for up to 2 months. Thaw overnight and reheat in a 350°F oven for 10 minutes.

Fun Fact

Cranberries are one of the few native North American fruits — first cultivated by Indigenous peoples for food and medicine. Their naturally high pectin content makes them perfect for jams, sauces, and pie fillings. This recipe honors that heritage while giving the humble cranberry a sweet, modern twist.

Final Thoughts

If you’re looking for a pie that stands out from the usual holiday lineup, Cranberry Pie with Streusel Topping delivers in every way. The bright cranberry flavor, crunchy topping, and flaky crust create a stunning dessert that’s as delicious as it is beautiful. Whether it’s your Thanksgiving table centerpiece or a sweet finish to a cozy Sunday dinner, this pie will bring warmth and cheer to every slice.