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.


  1. What a pretty pie! And pictures! I’m also posting a cranberry pie recipe tomorrow, but to be honest, yours looks way more interesting. :) I hope to make it at some point.

  2. Madre mía que cosa tan rica!!! feliz día

  3. This is beautiful! And I love the ingredients list – with whole grain flours and unrefined sugars. This is something I can totally see myself making. Plus I love cranberries :D

  4. Thanks everyone, if any one tries it let me know :-)

  5. You were right, this does sound amazing! I was just jotting down desserts for Thanksgiving and remembered you mentioning this pie. It’s definitely going on my list instead of the cranberry crumble bars (I’ll save those for Christmas baking). Have a wonderful Thanksgiving, Miryam!

  6. I have frozen cranberries that need to go so I went through your recipe index before I went anywhere else. And wow, you have SO many cranberry recipes. I don’t have to look any farther. :)

    Do you think this would be okay as a crumble? I’m thinking of making half the crust/topping recipe and just sprinkling it on the fruit.

    I said I’d send you the sugar cookie pictures tomorrow, but that’ll have to wait until Saturday because we aren’t celebrating tomorrow. Just so you know!

  7. Texanerin,

    yes it will definitely work, just make sure you drained the frozen cranberries up a bit. When I used frozen cranberries I always do :-)

    No worries about the pictures….when ever I get them I get them….I will be happy just to see them :-)

  8. Thanks for the answer! Enjoy your time in Tennessee and I’ll let you know tomorrow how the pie/crumble comes out. :)

  9. Oh man. I just remembered this! Sorry. :( Christmas was totally canceled and so I never made it. I still have a bag of cranberries in the freezer though. I’ll just say that when I do get around to using them, it will be on this recipe. Sorry again! It was a really bad time and I just forgot.

  10. oh gosh no worries…I still have to make your maple cookies as well ;-)

    Will make them soon as we pretty much drank the last bottle I got….it is so so good and EXPENSIVE :-)

  11. Thanks for understanding. :)

    Those cookies are some pretty darn expensive cookies if you don’t make your own almond butter. You have to try the almond butter recipe! It’s way more exciting than the store-bought stuff. I don’t even like almonds but I love that almond butter.

  12. I had some freezer cleaning to do last night and made this! YAY!

    Obviously I liked it but my husband also liked it! And he supposedly doesn’t like cranberries. He said he liked the crunchy topping. I only made a part of the crust / topping part and sprinkled that on top of the fruit. Lovely! Oh and I added orange zest to the fruit filling. Thanks. :)

    I’m definitely making this when it’s cranberry season again!

  13. many thanks for this recipe Miram, it tastes just great!

  14. Methinks your gluten free tag is misplaced. No way, no how is whole wheat flour gluten free.
    Have you tried it with sorghum or buckwheat? The recipe looks very tasty.

  15. I’m thinking of using blueberries instead of cranberries since I have a lot in my fridge. Do you think the filling will turn out the same? I may not add cinnamon because of the flavor combination..

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