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Award-winning Cranberry Nut Pie


Cottage Life Recipe Contest Winner, 2000 – Grand Prize Winner

By Elaine Summers – Whitestone Lake, ON


  • Serves: Makes about 10 servings
  • Course: Desserts


  • 3 cups (750 ml) cranberries (12 oz/375g)
  • 3/4 cup (175 ml) pecans or walnuts, chopped
  • 1/2 cup (125 ml) granulated sugar
  • 2 eggs
  • 1 cup (250 ml) granulated sugar
  • 3/4 cup (175 ml) butter, melted
  • 2 tbsp (30 ml) orange liqueur or orange juice
  • 2 tsp (10 ml) orange rind, grated
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder


  1. Butter and lightly flour a deep 10" (25 cm) pie plate or quiche pan with a solid bottom.
  2. Place cranberries in pan. Sprinkle with nuts and 1/2 cup (125ml) sugar.
  3. Beat eggs, 1 cup (250ml) sugar, melted butter, liqueur, and orange rind together in a mixing bowl until blended. Add flour and baking powder, beating with a whisk until smooth. Pour over cranberries.
  4. Bake in a preheated 325ºF (160ºC) oven 35-45 minutes, or until the top is set and golden. Serve warm or cool with a scoop of ice cream.
  5. Tips
  6. - This pie freezes well. Tuck one away in your freezer for unexpected company.
  7. - For variety, try mixing blueberries in with the cranberries.


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Emma Woolley

Oct. 4, 2011

10:41 am

Hi there, the missing ingredients have been updated. Our apologies!


Oct. 4, 2011

7:36 am

I would love to make this recipe. Please resend when the amount of flour and baking powder is listed. Thank you!


Oct. 4, 2011

6:34 am

the Cranberry nut pie sounds delicious. However, the ingredients list is missing flour and baking powder. How much should these be? Thanks, Irene

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