Easy Cranberry Walnut Pie

cranberry walnut pie with ice cream

This easy to make pie has a “secret” ingredient that will help win over even non-cranberry lovers.



Cranberry Filling:

  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 2 cups fresh or frozen cranberries
  • 1/2 cup raspberries, tightly packed, fresh or frozen
  • 1 tablespoon butter
  • 1 teaspoon almond extract
  • 1/2 cup chopped walnuts

Oatmeal Crust/Topping:

  • 1/2 cup + 2 tablespoons old-fashioned or quick-cooking oats
  • 1 cup all purpose flour or gluten free flour blend
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1/4 cup + 2 teaspoons butter, softened
  • 1 teaspoon vanilla extract
  • 1 egg


To make cranberry filling:

Whisk together sugar and cornstarch (to avoid lumps). Add all filling ingredients except walnuts and extract to a heavy bottom sauce pan. Cook until cranberries have popped and mixture starts to thicken. Remove from heat and stir in walnuts and almond extract. Set aside and allow to cool while prepping the crust.

To make oatmeal dough:

Mix flour, 1/2 cup oats, the baking powder, baking soda, cinnamon and salt in large bowl; set aside. Stir sugar, 1/4 cup butter, vanilla and egg in medium bowl with fork until smooth; stir into flour mixture until blended. Reserve 1/2 cup dough in small bowl for topping.

Pat remainder of the dough in an ungreased 9 inch pie pan, patting evenly up the sides and on the bottom to create the crust. Spread cranberry filling over crust. Add 2 tablespoons oats and the butter to reserved dough; mix with pastry blender or fork until crumbly. Drop small spoonfuls of oat mixture evenly over cranberry filling.

Bake at 350°F until lightly browned (approximately 20-25 minutes).

Cool and slice. Serve with vanilla ice cream, if desired. Makes 8 servings.


Keywords: pie, cranberry, walnut