Cranberry Pie Recipe (Cranberry Tart)
This cranberry pie recipe balances tart fresh cranberries with sugar and adds a gentle crunch from walnuts. The ingredients are straightforward, and the how-to focuses on mixing just until combined and baking until the center is set for clean slices.
Ingredients
Filling
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 350°F (180°C). Lightly grease a 9-inch (22–24 cm) pie dish so the slices lift easily.
Get the cranberries and walnuts ready
Rinse the cranberries, drain well, and pat dry. Chop the walnuts coarsely to keep some texture.
Whisk eggs with sugar
In a bowl, whisk the eggs with 1/2 cup sugar for about 30–45 seconds, just until the sugar starts to dissolve.
Add flour and remaining sugar
Stir in the flour and 1 cup sugar. Mix with a spatula until you don’t see dry spots—avoid overmixing.
Stream in the butter
Pour in the melted (slightly cooled) butter while stirring. The batter should look thick but pourable.
Fold in fruit and nuts
Add cranberries and walnuts, then fold gently so the berries stay mostly whole.
Bake
Pour into the prepared dish and smooth the top. Bake for 60 minutes, until the top is golden and the center is just set.
Cool, slice, serve
Let it cool in the pan for 20–30 minutes before slicing. Serve warm or at room temperature.