Unconventional cranberry pie

I love this unconventional cranberry pie. It is so easy to make and you can actually use any fruit of your choice. Perfect for an easy take on a complicated pie recipe.

This is not your conventional cranberry pie. This pie it is simply amazing and much easier to make. I think this is my favorite pie EVER!!

I have only experimented with it a couple of times and made it with cranberries both times as well. I like it so much I made it two times in a row. I just LOVE this pie!!
On another note, I have been thinking for a while about what menu to have for thanksgiving and for sure this cranberry pie will be added it to the dessert menu.

Since no one in my family cares for turkey much I am thinking of making some chicken cacciatore with some Parmesan mashed potatoes and a salad. I just want to keep it simple. There will be just 6 adults and the kids so that should be plenty :-)
Anyhow, this cranberry pie is to die for. I know I say this often about many of the recipes I post in my blog but this one is really up there. I can’t believe it is so easy and yet so so GOOD!!

Here you can see the mixture and how I pad it down onto the pie plate. Not perfect. No need to be perfect :-)

Here you can see the fruit one the crust and the finish product right before placing the pie in the oven.


Unconventional cranberry pie

Miryam's original recipe

Yield: 8 servings

Total Time: 1 hour 15 minutes


Crust and topping

  • 1 cup of whole wheat pastry flour, or 2 cups WWPF if you don't have oat flour
  • 1 cup oat flour
  • 3/4 cups unrefined sugar, less if you want, the pie was sweet
  • 1/2 cup oats
  • 1/4 cup olive oil
  • 1/2 cup coconut oil
  • 1-2 teaspoons cinnamon


  • 12 oz fresh cranberries
  • 4 tbs orange juice
  • 1/2 cup unrefined sugar, next time I will do just 1/4 cup
  • 1 tbs arrowroot powder, or cornstarch
  • 1 tsp cinnamon



Preheat oven to 350 F.

In a mixing bowl mix the crust and topping ingredients. Reserve one to 1 and 1/2 cups of the mixture and press the remainder on a 9 inch pie plate.

Mix filling ingredients in a bowl and pour over the crust. Top with reserved crumb mixture.

Bake for 50-60 minutes or until top is golden brown. Cool down and serve.

I keep leftover pie refrigerated and heat individual pieces 15-30 seconds before eating.

Inspired by taste of home

Nutrition facts calculated based on the pie giving 8 servings.

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  1. These look so great. i love the “wintery” flavors of orange and cranberry. They look beautiful,too!

  2. ooh your frosting looks fab! it piped perfectly too, nice job :)

  3. These look so good and I am sooo hungry. Waiting for my very late lunch at school to roll around. Will have to try these someday.

  4. Beverly Hills based Sprinkles Bakery brought me here and I’m glad it did. These look wonderful. Can’t wait to try them.

  5. heyy…

    I have been wanting to make these cupcakes but can’t find frozen cranberries… you think rehydrating dried cranberries and mixing it with the batter would be okay?

    Advise please..


    Shraddha =)

  6. Shraddha,

    yes I think that would work, even fresh cranberries. I think fresh ones would be even better. Let me know how they turn out.

    Thanks for visiting my blog!!

  7. Thanks a ton Miryama… I bought fresh cranberries from grocery store and then saw your reply :D was glad I bought em… tried it…yummm cupcakes… loved the frosting…linked your recipe and blog to my blog =)


    Thanks for sharing


  8. this sounds absolutley delicious, great for leftovers probably! thanks for giving the different twists so I can try a different one each time! :)

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