Get Ready to Rumble: Cranberry Pie with Walnut Crumble

NOBODY PANIC BUT THANKSGIVING IS NEXT WEEK. No really, it is. I checked. Twice. There’s something that happens every year in November to my calendar skills; I lose a week. Every year. I always think I have ANOTHER WEEK before the best holiday ever. I’m still convinced that Thanksgiving isn’t next week even though I started this post out by telling you, me, and everyone else that it’s next week.

If you hadn’t guessed, I’m in charge of dessert. And by dessert I mean pie, because it’s not Thanksgiving without ALL THE PIE … and you’ll find me on Twitter celebrating Secular Pie Thursday with the great and lovely Duchess Goldblatt (and really, you should tune in and check out the glorious pies that folks make).

Sweet buttered crumpets, you guys: THIS PIE. It’s sweet. It’s tart. It’s utterly comforting, especially when still warm. It reminds me of my grandmother, even though this isn’t a pie she ever made … it’s the crumble top, she always had a bit of crumble (sans the butter) in the fridge ready to make a quick bake for dessert because no meal was complete without something sweet at the end (and if you need a less fall-ish pie for your Thanksgiving needs – or you just LOVE chocolate – may I suggest this boozy chocolate chiffon pie?).1114christmas-21204_1920

SIDEBAR: have you been watching Alias Grace on Netflix? I’m only a few episodes in but holy moly, y’all. All I can say is Margaret Atwood is having A YEAR with the streaming media adaptations of her books. It’s a bit dark. It’s a bit twisty. It features an unreliable narrator (a favorite of mine, btw). And what separates it from Handmaid’s Tale is that the story of Grace Marks is real (Atwood just weaved a beautiful tale around the true story of Grace Marks).

SIDEBAR TWO: shameless self-promotional shout out – my twitter book club is reading Amberlough by Lara Elena Donnelly as our final read this year (we’re reading this month and into December) if you’d like to join in. Espionage. Delicious descriptions. Dashing characters. Won’t you come join us?

Cranberry Pie with Walnut Crumble
Modified from SmittenKitchen


1 pie shell

4 1/2 cups fresh cranberries
1 cup granulated sugar
1 TBSP Grand Marnier (optional)
A pinch of salt
1 TBSP cornstarch

2/3 cup rolled oats
1/2 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup dark brown sugar
1/2 tsp ground cinnamon
1/4 tsp coarse or sea salt
3/4 cup walnuts
6 tablespoons unsalted butter, melted and cooled


Preheat oven to 375°F.

Make the filling: Combine all filling ingredients in a medium saucepan over medium heat. After about 5 minutes, berries will begin to leak juices. Cook, stirring for 5 minutes more until filling is loose. I mashed my cooked cranberries with a potato masher three times to break some of them up (but you want them mostly whole). Remove from heat and let it cool slightly for 5 to 10 minutes while you make the crumble topping.

Make the topping: put all ingredients into a food processor and pulse a few times until everything is evenly crumbled (it only took me a few pulses to achieve this). Dump out into a bowl and using a fork fold in melted butter until you’ve got something the consistency of clumpy wet sand.

Assemble the pie (no need to pre-bake your pie shell).

Bake pie: For 40 minutes, until juices are bubbling enough that they splash a bit onto the crumb topping. If pie browns too quickly, cover top with a piece of foil for remaining baking time. Transfer to a wire rack to cool a bit before serving. Would be amazing with ice cream or whipped cream.

What is your all time favorite holiday-time pie?


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