Pecan Crumbled Cranberry Pie
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Cook time: 
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Serves: 1 pie
I adapted a recipe from Smitten Kitchen to make this pie. It is currently MY VERY FAVORITE pie recipe, and that says a lot!
  • 4½ cups fresh or frozen cranberries (from 1½ 12-ounce bags)
  • 1 cup granulated sugar, plus 1 to 2 more tablespoons, if desired, to taste
  • A few gratings of orange zest
  • A few gratings of fresh ginger (yes!)
  • A pinch of salt
  • 1 tablespoon cornstarch
  • Streusel
  • ⅔ cup rolled oats
  • ½ cup all-purpose flour
  • ⅓ cup granulated sugar
  • ⅓ cup light or dark brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon sea salt
  • ¾ cup pecans, toasted if you have the time (make the time, Gentle Reader, make the time)
  • 6 tablespoons unsalted butter, melted and cooled
  1. Preheat oven to 375.
  2. Roll out your favorite pastry into a pie plate and poke several times with a fork. Crimp edges.
  3. Make the filling: Combine all filling ingredients (no need to defrost frozen cranberries) in a saucepan over medium heat. After about 5 minutes, berries will begin to leak juices.
  4. Cook, stirring for 5 minutes more until filling is loose.
  5. If desired, you can lightly crush the mixture once or twice with a potato masher, but try to leave most berries intact.
  6. Transfer filling to a bowl to let it cool for 5 to 10 minutes while you make the crumble topping.
  7. Make the topping: If using whole oats, grind them in a blender or food processor.
  8. Add pecans and coarsely grind them too.
  9. Add remaining ingredients except the butter, pulsing a few times to combine.
  10. Add butter, pulsing until crumbles form. Sprinkle topping over cranberry filling.
  11. Bake pie for 45 to 50 minutes, until juices are bubbling enough that they splash a bit onto the crumb topping. If pie browns too quickly, cover top with a piece of foil for remaining baking time.
  12. Transfer to a wire rack to cool a bit before serving showered with powdered sugar and alongside whipped cream or vanilla ice cream.
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