Rating: 3.5 stars
27 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 6
  • 1 star values: 0
  • 27 Ratings

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.


Credit: Johnny Miller

Recipe Summary

20 mins
2 hrs
8 servings


Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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

402 calories; fat 17.6g; saturated fat 10.8g; cholesterol 45.6mg; carbohydrates 59.8g; fiber 3.3g; sugars 29.7g; protein 3.5g; sodium 199.4mg.