This cranberry walnut pie combines crunchy walnuts with bright fresh cranberries for a festive dessert. The sweet, custardy filling balances the cranberries’ tartness. Use a store-bought crust for convenience or make your own for a homemade touch. This version is gluten-free and dairy-free when made with a gluten-free crust and coconut oil, but it will please any crowd.
Festive Pie for the Holiday Season
Cranberries are one of my favorite holiday ingredients, especially when they’re fresh. Their vivid color and tart flavor instantly make a dessert feel seasonal and special. I often use fresh cranberries in sauces, breads, and baked desserts, and this cranberry walnut pie is a favorite for holiday tables.
The filling is simple but bold: whole fresh cranberries tossed into a sweet, eggy custard with maple syrup, brown sugar and melted coconut oil, plus chopped walnuts for crunch. The result is a show-stopping tart that slices neatly once cooled and keeps well in the refrigerator.
Why This Recipe Works
This recipe is written for convenience without sacrificing flavor. A pre-made gluten-free crust saves time, but you can substitute your preferred crust—gluten-free or not. Coconut oil replaces butter to make the filling dairy-free while still yielding a rich texture. The combination of tart cranberries and sweet maple-brown sugar filling, plus walnuts for texture, creates a balanced, festive pie that’s easy to prepare.
Ingredients You’ll Need + Notes/Substitutions
- Gluten-free pie crust: Use a storebought crust for speed or make a homemade gluten-free crust if you prefer.
- Eggs: Provide structure for the filling.
- Brown sugar: Light or dark brown sugar works; granulated sugar can be substituted if desired. For a sugar-free alternative, use a 1:1 monkfruit or erythritol blend suitable for baking.
- Maple syrup: Adds depth and pairs well with cranberries; honey or agave can be used in equal measure.
- Coconut oil: Use refined coconut oil for a neutral flavor. If not dairy-free, butter can be substituted; vegan butter or shortening also work.
- Salt: Balances the sweetness.
- Cranberries: Fresh cranberries are best. If using dried cranberries, rehydrate them in hot water for about 20 minutes before using.
- Walnuts: Chopped walnuts add texture. Swap for pecans, almonds, or cashews if preferred.
How to Make Cranberry Pie from Scratch
1. Preheat
Preheat the oven to 425°F (210°C).
2. Prick holes in unbaked crust
Use a fork to dock the base of the pie crust so steam can escape during par-baking.
3. Par-bake pie crust
Bake the crust for about 15 minutes, or until the rim turns golden brown.
4. Prepare filling
While the crust par-bakes, whisk together the eggs, brown sugar, maple syrup, melted coconut oil and salt until smooth. Stir in the fresh cranberries and chopped walnuts until everything is evenly distributed.
5. Assemble pie
Lower the oven temperature to 350°F (175°C). Pour the filling into the pre-baked crust and smooth the top.
6. Bake
Bake for 40–45 minutes, or until the filling is set and no longer jiggly in the center.
7. Let cool and enjoy
Allow the tart to cool completely before slicing so the filling can firm up. Serve at room temperature or chilled.
Helpful Tips/Tricks:
- Prepare in advance: Mix and measure the filling ingredients ahead of time, then assemble and bake on the day you plan to serve.
- Crust options: A storebought crust saves time, but a homemade gluten-free crust will yield the best texture if you have the time.
- Check doneness: The center should be just set; it will firm up as it cools.
Recipe FAQs:
Cover the cooled pie with plastic wrap or foil and refrigerate for up to 5 days. Reheat slices briefly if you prefer them warm.
Yes. Wrap the cooled pie tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator and warm in a 350°F (175°C) oven for about 10 minutes before serving, if desired.
Use unsweetened dried cranberries rehydrated in hot water for 20 minutes, or heat them briefly in the microwave with water and let them sit until plump.
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:
Easy Almond Flour Blueberry Scones (Gluten-Free, Dairy-Free)-
90 Gluten-Free Sweet Treats for Mother’s Day
-
Easy Lemon Dessert Cups (Gluten-Free, Dairy-Free Option)
-
Easy Chocolate Overnight Oats (Gluten-Free, Vegan, No-Yogurt)
P.S. If you try this recipe, please consider leaving a rating or review on the post to share how it turned out. I update recipes over time to clarify instructions and improve results, and I always appreciate feedback.
Gluten-free Cranberry & Walnut Tart
5 from 3 reviews
- Author: felicia | Dish by Dish
- Total Time: 1 hour 10 minutes
- Yield: 1 medium pie
- Diet: Gluten Free
Description
This cranberry walnut tart offers a bright, tart filling offset by a sweet, custardy base and crunchy walnuts. It’s easy to make and ideal for holiday entertaining, and it works well with store-bought or homemade crusts.
Ingredients
- 1 storebought frozen gluten-free pie crust or a homemade gluten-free pie crust
- 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 cups chopped fresh cranberries
- 1 cup chopped walnuts
Instructions
- Preheat: Preheat oven to 425°F (210°C).
- Prick crust: Use a fork to prick holes in the base of the unbaked pie crust.
- Par-bake: Bake the crust for 15 minutes or until the rim is golden.
- Make filling: Whisk eggs, brown sugar, maple syrup, melted coconut oil and salt until smooth. Stir in cranberries and walnuts.
- Assemble: Reduce oven to 350°F (175°C) and pour the filling into the pre-baked crust.
- Bake: Bake 40–45 minutes, until the filling is set.
- Cool: Let the tart cool completely before slicing.
Notes
Pie crust: Storebought crust is convenient; a homemade gluten-free crust yields great texture if you have time.
Sugar options: Brown sugar gives depth; use white sugar or a sugar substitute suitable for baking if needed.
Syrup: Maple syrup is recommended but honey or agave work as alternatives.
Fats: Refined coconut oil keeps flavor neutral; butter or vegan butter are acceptable substitutes.
Cranberries: Fresh are best; rehydrate dried cranberries in hot water if using those instead.
Nuts: Walnuts pair beautifully, but pecans, almonds or cashews are interchangeable.
- Prep Time: 10 mins
- Cook Time: 60 mins
- Category: Dessert
- Method: Baking
- Cuisine: American