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Thanksgiving Cranberry Pie
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Thanksgiving Cranberry Pie

Your tongue will do the tangy tango when you bite into this Thanksgiving Cranberry Pie recipe. Every bite is full of a flaky, classic pie crust, and a homemade pie filling, using fresh cranberries. Topped off with a sexy and lustrous, streusel crumble topping for the perfect holiday pie. 
Course Dessert
Cuisine American
Keyword Cranberry Pie, plant based, vegan desserts, Vegan pie
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 people
Calories 368kcal
Author Florentina

Ingredients

  • 1 whole wheat pie crust frozen, store bought

Cranberry Filling

  • 12 oz fresh cranberries (one bag)
  • 1 orange squeezed
  • 1-2 tsp orange zest optional
  • 4 tbsp sugar white, brown, raw, coconut
  • 1 tsp vanilla extract
  • 1 tsp tapioca

Vegan Streusel Topping

  • 1/2 cup granulated sugar or light brown sugar
  • 1/2 cup flour all purpose or whole wheat pastry flour
  • 3 Tbsp chilled vegan butter I used Miyoko’s European

Instructions

  • Bake the pie crust according to the directions on the package if you like your crust extra done, otherwise cook 5 minutes less. Remove from the oven and allow to cool.

Make the Orange Cranberry Sauce / Filling

  • In a medium sauce pan add the fresh cranberries, orange juice and sugar and bring to a simmer. Cook covered for a few minutes on medium heat until all the berries have burst. Remove from heat and stir in the vanilla extract and orange zest. Allow to cool.

Make the Streussel Topping

  • In a medium size bowl combine the flour and sugar until fully combined. Use a microplane grater and grate the chilled butter on top. Use your hands and work the grated butter into the flour mixture until it resembles the texture of wet sand but do try not to overwork it. In case you do just pop the mix in the freezer for 5 to 10 minutes to harden up a bit.

Assemble your Pie

  • Preheat your oven to 400”F.
  • Transfer all the cranberry filling to the baked pie crust shell. Top with all the streusel topping and bake another 10 minutes until the topping is golden to your liking. Check after 5 minutes to make sure things don’t get overdone for your taste.
  • Remove the pie from the oven and transfer to a cooling rack. Allow to cool off completely before serving.

Notes

  • Does it need to be refrigerated - That’s one of the great aspects about this pie - it doesn’t have to be refrigerated. Keep it in a dry, cool place, covered, for up to 3 days. You can definitely store it in the fridge if desired, just keep it covered.
  • Can it be frozen - I don’t suggest freezing it as it will turn out soggy later on once it starts to thaw.
  • Reheating - You can pop a slice of this pie into the microwave or oven to reheat it, if desired. It still tastes dangerously delightful chilled.
  • Make your own crust from scratch - If you don’t want to use a store-bought crust, you can use the crust from this Vegan Pumpkin Pie!
  • Pre-cook the crust - Pre-cooking the crust ensures the bottom fully cooks through and doesn’t end up soggy once the cranberry pie filling is added.
  • Can I use canned cranberry sauce for the filling - You will absolutely hate this pie if you use canned cranberry sauce. This recipe isn’t meant for that style of cranberry sauce and it will turn out soggy and gross. In others, absolutely do not sully this pie with canned cranberry sauce.
  • Use other fruits - If desired, you can always swap out half of the cranberries for apples, blackberries, or raspberries. Be sure to peel the apples and dice them into pieces about the size of the cranberries.
  • Add nuts - Candied walnuts, pecans, or hazelnuts would be delicious added to the top of this pie recipe.
  • Make it crustless - Skip the crust altogether! Just dump the cranberry filling into a pie dish, top with the streusel, bake, and enjoy!

Nutrition

Calories: 368kcal | Carbohydrates: 60g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Sodium: 169mg | Potassium: 167mg | Fiber: 5g | Sugar: 31g | Vitamin A: 94IU | Vitamin C: 22mg | Calcium: 35mg | Iron: 2mg