Recipe courtesy of Jean Harvey

Cranberry Poppy Seed Pie

  • Level: Intermediate
  • Total: 55 min
  • Prep: 20 min
  • Inactive: 2 min
  • Cook: 33 min
  • Yield: 8 servings
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1/3 cup plus 2 tablespoons slivered almonds

Poppy Seed Pie Crust:

1 1/3 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon poppy seeds

1/2 cup butter or margarine

3 tablespoons water


1 envelope unflavored gelatin

1/4 cranberry juice, plus 1 cup

2 cups cranberries, fresh or frozen

1 1/2 cups granulated sugar

8 ounces whipped topping


  1. Almonds: Preheat oven to 275 degrees F. Spread almonds on a baking sheet and toast for 15 minutes, or until the almonds are golden brown. Remove from the oven and set aside. Poppy Seed Crust: Raise the oven temperature to 475 degrees F. Combine flour, salt and poppy seeds in a bowl. Cut butter or margarine into mixture until it's uniform but coarse. Sprinkle with water, toss with a fork and press into a ball. Roll out onto a floured surface. Line a 9-inch pie plate, leaving 1 inch hanging over the edge. Fold under and flute. Prick side and bottom. Bake for 12 to 15 minutes, or until lightly browned. Filling: Soften gelatin in 1/4 cup cranberry juice. Set aside. Chop cranberries and place in the blender. Add 1 cup cranberry juice and blend. In a medium-size saucepan, boil the cranberry mixture for 3 minutes over medium heat. Add the sugar and stir until it's dissolved. Remove from heat and add the softened gelatin. Place 1 1/2 cups mixture in the pie shell. Refrigerate. Set aside the remaining filling to cool at room temperature. When mixture in pie shell is cooled and slightly thickened, mix 1/3 cup almonds and 2 cups whipped topping into the remaining cranberry mixture. Spoon the cranberry mixture on top of the pie shell. Chill at least 2 hours in refrigerator. Before serving, garnish with the remaining whipped topping and almonds.
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