Cranberry Nut Pie

4.00 avg. rating (80% score) - 8 votes

Cranberry Nut Pie

More like a cake than a pie, this cranberry nut pie is packed with fresh, tart cranberries and crunchy nuts.

From the South Shire Inn, Bennington, VT

Yield: 8 servings


  • 2 cups raw cranberries
  • 1/2 cup walnuts
  • 1/4 cup sugar, plus 3/4 cup sugar
  • 3/4 cup melted butter
  • 2 eggs
  • 1 cup flour
  • 1 teaspoon almond extract


Preheat oven to 325 degrees. Grease a 9-inch pie plate. Chop cranberries and nuts together and place in the bottom of the pie plate. Sprinkle with 1/4 cup sugar. Beat eggs. Add 3/4 cup sugar and remaining ingredients; mix well. Pour batter over cranberries. Bake 40 to 45 minutes, or until a wooden pick inserted in the center comes out clean.

  • Virginia

    This takes basic ingredients, assembles quickly and can be eaten right out of the oven or cold. It is delicious and will travel well, as it isn’t soupy or juicy. It is very moist and has incredible flavor.

  • Anonymous

    Tried it a couple of weeks before T-day and loved it. Made it for T-day and future son-in-law was sketical beforehand but loved it once he tried it, daughter copied the recipe to take with her.

  • Everyone loved this “pie”. I couldn’t find fresh cranberries so I used a combination of dried, unsweetened cranberries and frozen blueberries. Delicious.

  • This pie is fabulous! There is NEVER a drop left and all plates are licked clean! People constantly ask for the recipe and it is best served warm with vanilla ice cream. The almond extract is the key! Great for book clubs, brunches, and dinner parties! ENJOY! It’s a real hit!


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