Cranberry Crumble Pie
Cranberry crumble pie with flaky crust, jammy berry filling, and crumbly nut topping. Ideal make-ahead dessert for holiday tables.
Ingredients
Crust
- 1 homemade or store-bought 9-inch pie crust
Cranberry Filling
- 1 pound (454 g) fresh cranberries
- 1 ¼ cups (250 g) granulated sugar
- ¼ cup (31 g) all-purpose flour
- 1 teaspoon pure vanilla extract
Streusel Topping
- ½ cup (58 g) walnuts, roughly chopped
- ½ cup (100 g) light brown sugar, packed
- ¼ cup (31 g) all-purpose flour
- 2 tablespoons shortening
Instructions
Prepare the Crust
- Preheat the oven to 350°F.
- On a lightly floured surface, roll the pie dough into a large circle and fit it into a 9-inch deep-dish pie plate. Trim excess dough, leaving a small overhang, then flute or crimp the edges.
- Chill the crust in the refrigerator while you make the filling.
Make the Filling
- Add the cranberries, granulated sugar, flour, and vanilla extract to a food processor. Pulse until the berries are just slightly smashed.
- Spoon the mixture evenly into the chilled crust.
Make the Streusel and Bake
- In a small bowl, combine the walnuts, brown sugar, flour, and shortening. Mix with a fork or pastry blender until the mixture resembles coarse crumbs.
- Sprinkle the streusel evenly over the cranberry filling.
- Set the pie on a baking sheet and bake for 55 to 60 minutes, until the crust is golden and the filling is bubbling. Tent the edges with foil if they brown too quickly.
- Cool completely before slicing and serving.