This delicious cranberry pie is filled with crunchy walnuts and fresh cranberries. The sweetness of the filling is balanced out by the tartness of the cranberries, and whether you use a store-bought pie crust or make your own, this makes an easy and delicious dessert that’s perfect for the holidays. Also gluten-free and dairy-free, but hey, no one would know!
Festive Pie for the Holiday Season
One of my favorite ingredients to use during the holiday season is cranberries – and if I can get fresh cranberries, even better!
I love how bright and red the cranberries are, and how fresh and festive they make any recipe feel. With the fresh cranberries, I’ve made homemade cranberry sauce, and cranberry bread pudding.
And since the holidays are incomplete without plenty of pie, I’m making a pie that’s filled with gorgeous tart cranberries and crunchy walnuts, and is the perfect dessert to grace any Christmas or holiday table!
Why This Recipe Works
This recipe uses a storebought gluten-free pie crust for convenience (because we all know how crazy busy the holidays can be!). However, I totally understand if you prefer making your own pie crust (here’s my recipe for a gluten-free and dairy-free pie crust)!
Get delicious GLUTEN-FREE recipes each week!
Instead of butter, I’ve used coconut oil in the filling mixture to to make this completely dairy-free, which means even those with gluten and lactose intolerances can also enjoy this pie!
Ingredients You’ll Need + Notes/Substitutions
- Gluten-Free Pie Crust: You can either use a storebought pie crust, or make my perfect gluten-free pie crust (also dairy-free).
- Eggs
- Brown Sugar: I used brown sugar here, but feel free to use normal white sugar or light brown sugar too if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use Lakanto Monkfruit Sweetener (a 1:1 substitute for normal sugar).
- Maple Syrup: I used maple syrup in this cranberry pie recipe, but feel free to use honey or agave nectar in equal quantities if you prefer.
- Coconut Oil: I prefer to use refined coconut oil in my baking as it has a more neutral taste (as opposed to extra virgin coconut oil that has a stronger coconut flavor and smell). You can also use palm shortening or vegan butter in equal quantities if you want. Alternatively, if you are not lactose-intolerant, feel free to use normal butter instead.
- Salt
- Cranberries: I used fresh cranberries but if you don’t have the fresh version available, feel free to rehydrate 1 cup of unsweetened dried cranberries in hot water for at least 20 minutes (or cover dried cranberries with water in a microwave-safe bowl and heat in the microwave for 1 minute and then let stand for 5 minutes).
- Walnuts: I used walnuts because I like the combination of walnuts and cranberries, but you can also use other chopped nuts such as almonds, pecans, or cashews.
How to Make Cranberry Pie from Scratch
1. Preheat
Preheat oven to 425F (210C).
2. Prick Holes in Unbaked Crust
Use a fork to prick holes onto the base of the pie crust.
3. Par-Bake Pie Crust
Bake pie crust for 15 minutes or until rims are golden brown.
4. Prepare Filling
While the pie crust is being par-baked, mix eggs, brown sugar, maple syrup, melted coconut oil and salt together until you get a homogeneous mixture. Add in fresh cranberries and chopped walnuts and stir until evenly distributed.
5. Assemble Pie
Reduce oven temperature to 350F (175C). Pour the filling mixture into the pre-baked pie crust.
6. Bake
Bake pie for 40 to 45 minutes or until filling is set.
7. Let Cool and Enjoy
Allow tart to fully cool before slicing and enjoying!
Helpful Tips/Tricks:
- Prepare in Advance, Assemble Later: You can easily prepare the ingredients for the filling beforehand and then assemble and bake the pie on the day you plan to eat it if it’s easier that way.
- Use Storebought Pie Crust for Convenience: If baking your own pie crust is too much work, you can use a pre-made gluten-free pie crust. Alternatively, if you are not gluten-free, you can use any storebought pie crust of your choice.
Recipe FAQs:
To store, cover the cooked and cooled cranberry pie with plastic wrap or aluminium foil and store in the refrigerator for up to 5 days.
Yes you can! Simply wrap the cooked and cooked cranberry pie in plastic wrap or aluminium foil and freeze for up to 3 months. Before eating, let thaw completely overnight in the refrigerator and then warm the thawed pie in the oven for 10 minutes at 350F before serving.
If you don’t have fresh cranberries, no worries! You can also use unsweetened dried cranberries instead. To rehydrate dried cranberries: cover 1 cup of unsweetened dried cranberries in hot water for at least 20 minutes (or cover dried cranberries with water in a microwave-safe bowl and heat in the microwave for 1 minute and then let stand for 5 minutes).
Other Pie Recipes You’ll Love:
- Easy Gluten-Free Pie Crust (Dairy-Free)
- Easy Pecan Pie (Gluten-Free, Dairy-Free)
- Crustless Pumpkin Pie (Gluten-Free, Dairy-Free)
- Pear Custard Pie (Gluten-Free, Dairy-Free)
- Gluten-Free Strawberry Hand Pies
- Easy Blueberry Hand Pies
Dessert Recipes to Indulge In:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
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Gluten-free Cranberry & Walnut Tart
- Total Time: 1 hour 10 minutes
- Yield: 1 medium pie 1x
- Diet: Gluten Free
Description
This delicious cranberry pie is filled with crunchy walnuts and fresh cranberries. The sweetness of the filling is balanced out by the tartness of the cranberries, and whether you use a store-bought pie crust or make your own, this makes an easy and delicious dessert that’s perfect for the holidays. Also gluten-free and dairy-free, but hey, no one would know!
Ingredients
- 1 storebought frozen gluten-free pie crust or use my homemade gluten-free pie crust recipe
- 3 large eggs
- 1/2 cup brown sugar
- 2/3 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/2 teaspoon salt
- 1 1/4 cup chopped fresh cranberries
- 1 cup chopped walnuts
Instructions
- Preheat: Preheat oven to 425F (210C)
- Prick holes in unbaked crust: Use a fork to prick holes onto the base of the pie crust
- Par-bake Pie Crust: Bake pie crust for 15 minutes or until rims are golden brown
- Prepare Filling: Meanwhile, mix eggs, brown sugar, maple syrup, melted coconut oil and salt together until you get a homogeneous mixture. Add in fresh cranberries and chopped walnuts and stir until evenly distributed
- Assemble Pie: Reduce oven temperature to 350F (175C). Pour the filling mixture into the pre-baked pie crust.
- Bake: Bake for 40 to 45 minutes or until filling is set
- Let Cool and Enjoy: Allow tart to fully cool before slicing and enjoying!
Notes
Pie Crust: You can either use a storebought pie crust, or make my perfect gluten-free pie crust (also dairy-free).
Brown Sugar: I used brown sugar here, but feel free to use normal white sugar or light brown sugar too if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use Lakanto Monkfruit Sweetener (a 1:1 substitute for normal sugar).
Maple Syrup: I used maple syrup in this cranberry pie recipe, but feel free to use honey or agave nectar in equal quantities if you prefer.
Coconut Oil: I prefer to use refined coconut oil in my baking as it has a more neutral taste (as opposed to extra virgin coconut oil that has a stronger coconut flavor and smell). You can also use palm shortening or vegan butter in equal quantities if you want. Alternatively, if you are not lactose-intolerant, feel free to use normal butter instead.
Cranberries: I used fresh cranberries but if you don’t have the fresh version available, feel free to rehydrate 1 cup of unsweetened dried cranberries in hot water for at least 20 minutes (or cover dried cranberries with water in a microwave-safe bowl and heat in the microwave for 1 minute and then let stand for 5 minutes).
Walnuts: I used walnuts because I like the combination of walnuts and cranberries, but you can also use other chopped nuts such as almonds, pecans, or cashews.
Barely adapted from: Epicurious
This recipe was originally posted in November 2015, but I’ve updated it with clearer instructions and made it dairy-free since.
- Prep Time: 10 mins
- Cook Time: 60 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cranberry pie
When you say one stick of coconut oil, how much is that? I only see coconut oil in jars!
Thanks!!
Hi Sharon, thanks for catching that! I meant 1/4 cup of coconut oil (if using butter it would be 1/2 stick butter). Hope you enjoy the recipe!
Good morning Felicia,
This morning when I checked in to your blog, I am so happy to see the bright red cranberry walnut tart.
I used to only look for fresh cranberries for this recipe which was quite difficult at times, but now you have shared in your great tips that it is so easy to just rehydrate dried cranberries for this recipe. Thank you so much!
Love you,
Mum
★★★★★
Hi mummy, glad to hear that you found the tip for using dried cranberries useful!! 🙂
Hi Felicia,
The Tart looks great and now that I have a bit of free time at home, I will definitely make some to enjoy.
Hope you had a wonderful Thanksgiving time with your close friends in Washington DC.
Love,
Mum
I had a good time with my friends mummy 🙂 first thanksgiving ever!
That is a gorgeous looking pie, really amazing!
★★★★★
Thank you Tara sweetie!
Looks beautiful and colorful! I’m pretty sure this recipe will impress a buch of guests!
Thanks for your sweet words Florian! 🙂
What a lovely story. This tart looks delicious! I will give it a try for sure! Looks great for the holidays.
Thanks for dropping by Michelle! Glad you like the tart! Definitely makes a great dessert for the holidays 🙂
A touching and beautiful post! And what a tart!
★★★★★
Thank you for your sweet words Suzy! Glad to see you here! <3
I came across this recipe on foodgawker and I am SO glad that I did! My sister can’t have gluten, and I’ve been searching and searching for a gluten-free Thanksgiving dessert that’s not “sad.” This is beautiful and something everyone will want to have!
One question…where can I find the tart shell?
Hi Kate! Thanks for dropping by! And I’m so glad you like this recipe! My bf is Celiac too so I understand how difficult it can be sometimes to prepare something that’s actually yummy and feels normal! I got the store-bought tart shell from Whole Foods (in the gluten-free refrigerator section)- last I saw this week it cost about $5.99 for two pre-made tart shells! Hope you’re able to find them! Good luck & I hope your sister will like the tart!
What a heartfelt tribute to Aunty Cat. Reading it brought tears to my eyes because I do remember her presence from all the times I slept over at your place.
I am sure Aunty Cat will be very very proud of you today, Flea! Have a beautiful weekend, dear!
Hey Jin… Yep, once in a while it still hits me like a brick thrown to my head that Aunt Cat is really no longer around, and that the next time I go back to SG I won’t be able to chat or have tea with her anymore. It’s a terrible realisation, but it’s the truth and I hope time will help us ease the pain..