Cranberry & Strawberry Crumb Pie


If you're looking for a new pie flavor, try this recipe for strawberry crumb pie with cranberries. It's like summer and fall combined in one fruit-filled dessert.

Cranberry-Strawberry Crumb Pie
Photo: Johnny Miller
Hands On Time:
20 mins
Total Time:
2 hrs
8 servings

Tart cranberries mellow sweet strawberries in this summer-meets-fall pie. And since frozen fruit is usually picked at peak freshness, you can get good quality strawberries and cranberries at the same time, despite their different growing seasons. Add a classic crumb topping spiced with cinnamon and ginger and you've got a pie that's vaguely muffin-y, in all the best ways. Make sure to cool the pie at least the four hours, which allows the cornstarch-thickened juices to set. Cleaning tip: With so much fruit it's possible the juices will bubble over the crust. For easy cleanup, line a sheet tray with aluminum foil and set the pie plate on top before baking.


  • 1 disk Basic Piecrust

  • All-purpose flour, for rolling

  • 12 ounces fresh or frozen cranberries

  • 12 ounces frozen strawberries

  • ½ cup sugar

  • ¼ cup cornstarch

  • ¼ teaspoon kosher salt

  • Crumb Topping: 

  • ½ cup all-purpose flour

  • ½ cup sugar

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • Pinch of kosher salt

  • ¼ cup (½ stick) unsalted butter, softened


  1. Preheat oven to 350°F with rack in lowest position. Roll out pie crust on a lightly floured work surface to about 14 inches in diameter; place in a 9-inch pie plate. Using your fingers, tuck overhang under so crust just covers the lip of the plate. Crimp edge and freeze for 15 minutes.

  2. Toss cranberries, strawberries, sugar, cornstarch, and salt in a large bowl. Transfer to frozen pie shell and return to freezer.

  3. Meanwhile, make the crumb topping: Combine flour, sugar, cinnamon, ginger, and salt in a medium bowl. Add butter and use your fingers to work it into dry ingredients until clumps form. Remove pie from freezer, scatter crumb topping over fruit, and place pie on a rimmed baking sheet. Bake until crust and topping are golden brown and fruit is bubbling, 75 to 85 minutes. Let cool for at least 4 hours before slicing.

Nutrition Facts (per serving)

402 Calories
18g Fat
60g Carbs
4g Protein
Nutrition Facts
Calories 402
% Daily Value *
Total Fat 18g 23%
Saturated Fat 11g 54%
Cholesterol 46mg 15%
Sodium 199mg 9%
Total Carbohydrate 60g 22%
Total Sugars 30g
Protein 4g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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