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Cranberry-Apple Streusel Pie

Rated as 4.33 out of 5 Stars

"Pair another fruit pie filling with the cranberry. Instead of apple, you may want to try peach, cherry or blueberry. Whatever combo you choose, this pie is irresistible with a scoop of vanilla ice cream."
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1 h 30 m servings 519 cals
Original recipe yields 8 servings


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  • Ready In

  1. Heat oven to 450 degrees F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan; do not prick crust. Bake 9 to 11 minutes or until light golden brown. Reduce oven temperature to 400 degrees F.
  2. Meanwhile, in medium bowl, mix pie filling, cranberries and cinnamon.
  3. In small bowl, mix flour and brown sugar. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
  4. Spoon pie filling mixture into warm baked shell. Sprinkle crumb mixture evenly over filling.
  5. Bake 35 to 45 minutes or until topping is golden brown and filling bubbles. After 5 to 10 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 30 minutes before serving.

Nutrition Facts

Per Serving: 519 calories; 18.3 g fat; 87.9 g carbohydrates; 2.7 g protein; 21 mg cholesterol; 315 mg sodium. Full nutrition

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Made this for the Harvest Festival at my church and it was a huge hit. The cranberries really "make" this pie by adding enough tart to cut the sweetness.

This was a little too sweet and also quite bland. It needed a dash of salt or maybe more cinnamon or streusel topping. It sounded quite nice but both my husband and I were disappointed.

Admittedly, I was hesitant to make this since it had only been reviewed by one person (and because I'd never made any kind of fruit-filled pie before). It was VERY good and I'll definitely make...