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Cranberry Pie with Streusel Topping

A sweet-tart cranberry pie topped with a buttery oat streusel — the perfect festive dessert for the holidays.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
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.