This was a’secret’ recipe that a Michigan man gave my parents. Far too good not to share.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 pound fresh cranberries
- ¾ cup white sugar
- ¼ cup all-purpose flour
- ½ cup packed brown sugar
- ½ cup walnuts
- ¼ cup all-purpose flour
- 1 teaspoon shortening
- 1 recipe pastry for a 9 inch single crust pie
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Smash berries. Stir in sugar and 1/4 cup flour. Pour filling into pie crust.
- Smash walnuts into small pieces. Stir in brown sugar, 1/4 cup flour, and shortening with a pastry blender. The mixture should be crumbly. Sprinkle streusel over pie.
- Place pie on a baking sheet and bake in preheated oven until crust is golden and filling is bubbly, about 45 minutes.
- Please note differences in ingredient amounts and total time when following the magazine version of this recipe. The magazine version includes orange zest in the streusel topping.
Reviews
Made this twice now, and everyone in the family LOVED it! We subbed pistachios for walnuts or pecans in the streusel, because of allergies, and I think it made it better. We’re going to try to make it again with a sugar substitute like Swerve to see how it turns out, but we love this as is and look forward to making it often. We’re also going to try it with other tart fruits when cranberries are out of season.
I thought the recipe was easy to make and very good, however I did use 1 cup of sugar in the pie instead of the 3/4 cup and the pie tasted just right, it was tart but not too tart, and the streusel topping gave it just the right sweetness. I also used Pecans instead of Walnuts and they were very good.
I made this for Thanksgiving from the AllRecipes magazine. It turned out perfectly. That recipe had a few different ingredients and I believe I prefer those to the ones online. For instance there was tapioca instead of flour. I remember my mom using tapioca to the base of a pie to keep it from being runny. This did the trick. Also, butter instead of shortening… I always have butter on hand. And lastly the orange zest in the streusel topping. I made extra topping and sprinkled it on my pumpkin pies. That was a superb addition. All in all, this recipe is a keeper, though very tart, it was delicious especially with a scoop of vanilla ice cream.
Very tart and too sweet for me but it tasted ok. It was easy to make though.
Served this tonight for friends. Everyone loved it. Very different and a break from all the usual holiday sweets. After reading reviews about the tartness, I used 1 cup of sugar which seemed just enough, also added the zest of two oranges and two small apples. Served it with a little vanilla ice cream. Was pleased with the firmness of the pie, cut into pieces nicely. Left about an inch around the edge without strudel topping which was pretty. Used 2 tablespoons of butter in strudel topping. Definitely will make again, perhaps next week for other guests.
I Did you use a little bit more sugar per the other reviews. I also added more walnuts which I believe added some enhanced crunch along with? some vanilla in the crumble. Instead of shortening I used butter?, which tasted great! Thanks for the quick easy and delicious tasting recipe!
This was a wonderful addition to our thanksgiving this year. Used chopped pecans instead of walnuts and added oats and doubled the butter. Used frozen pie crust and it was so easy. We loved the tartness!
Made this pie yesterday. Exactly as written but, added 2 Tablespoons of butter to topping, and 1 cup sugar. it was way too tart for us. Maybe if it was 1/2 apples and 1/2 cranberries that might work better. Just hate to add MORE sugar to it.
Yum! LOVED this pie! I added more sugar as others have mentioned and took the suggestion to cut up the second pour crust and mix it with the streusel. Phenomenal!!
Streusel topping idea saved me a lotta trouble. I had a frozen pie crust that needed using, but of course no top for it. Great simple recipe. I added a little cornstarch and orange zest, plus some Penzey’s pie spice in the topping (made w/pecans and butter). Love the results — I often find pies to be too sweet, so this is just perfect to me. Thanx for posting!
Absolutely loved it!
I did not care for this recipe.
This is an excellent recipe. I’ve made it twice. The first time I added a chopped Anjou pear to the cranberries after I chopped them up in the food processor. I also added about 1/8 C of chopped crystallized ginger to the streusel mixture (I also made this in the food processor by pulsing it). I found the filling too sweet, so the second time I did not use a pear and I reduced the white sugar by 1/4 C. It’s a beautiful pie. People loved it, especially vegan friends (I used a vegan crust). It goes really well with vanilla or eggnog ice cream. I may make it extra-fancy in the future by adding some liqueur like Chambord.
My family LOVED this pie! We added 2 Tablespoons of melted butter to the streusel topping to make it more crumbly.
Great recipe. My new favorite Thanksgiving pie. Tart but sweet. Made just like recipe. Mashing the cranberries is the only hard part of this recipe.
Halved the recipe for a 6 inch pie plate.
I make this every year for Thanksgiving! So easy and so yummy! Although I do make my own crust. Some eat it plain, most eat it with ice cream–either way, it’s a hit!
Excellent and everyone loved it!
I’ve been making variations of this recipe since Thanksgiving 2009 when it was a big hit. I started by using other reviewers suggestions including adding an apple and increasing the sugar. My version is a Cranberry Apple Current Streusel Pie with 3 cups cranberries, 1 large apple, and 1/2 cup dried currants among other changes.
My guest went back for seconds and thirds! It was incredible!
very easy. took 45 minutes to bake. added zest of one orange and about 1/4 tsp cinnamon to the cranberry mixture. used frozen thawed cranberries pulsed in the food processor. used refrigerated pie crust. looks perfect out of the oven. not often you can say that about a pie.