Cranberry-Almond Pie

Getting reviews...
  • Level: Easy
  • Total: 3 hr 30 min (plus cooling)
  • Active: 40 min
  • Yield: 8 to 10 servings
Anytime you eat cranberries, chances are they’re from Wisconsin. The state produces 60% of our national supply. Naturally, the cranberry is the state’s official fruit — and the star of this tangy-sweet treat.


For the Crust:

For the Filling:


  1. Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the butter and pulse a few times until the mixture looks like coarse meal with some pea-size bits of butter. Drizzle in the vinegar and 3 tablespoons ice water, then pulse a few more times until the dough starts to clump together. Pinch the dough with your fingers: If it doesn’t hold together, add up to 1 more tablespoon ice water, a little at a time. Turn out the dough onto a sheet of plastic wrap and press into a 6-inch disk. Wrap tightly and refrigerate until firm, at least 1 hour and up to overnight.
  2. Roll out the dough on a lightly floured surface into a 13-inch round. Ease the dough into a 9-inch pie plate. Trim any overhanging dough, then crimp the edges with your fingers. Refrigerate the crust at least 1 hour before filling and baking.
  3. Preheat the oven to 350˚ F. Make the filling: Combine the cranberries, almonds, 1/2 cup brown sugar, the cinnamon, allspice and salt in a bowl and toss until evenly coated. Spread the mixture in the crust.
  4. Beat the egg in a medium bowl with a mixer on medium-high speed until light in color and thick like whipped cream, about 5 minutes. Beat in the remaining 1/4 cup brown sugar and the granulated sugar, then beat in the flour, melted butter and almond extract; the batter should be the consistency of cake batter. Dollop spoonfuls of the batter over the cranberry filling, leaving gaps in between.
  5. Bake the pie until the batter is golden brown and the crust is browned and cooked through, 50 to 55 minutes. Transfer to a rack and let cool completely. Serve with ice cream or whipped cream.

Cook’s Note

Frozen cranberries can retain a lot of liquid, which might make your pie soggy. If using frozen berries, be sure to thaw them and blot them dry thoroughly before using.