Food Recipes Cranberry & Strawberry Crumb Pie 3.7 (27) 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. By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on November 8, 2018 Print Share Share Tweet Pin Email Photo: Johnny Miller Hands On Time: 20 mins Total Time: 2 hrs Yield: 8 servings Jump to Nutrition Facts 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. Ingredients 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 Directions 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. Print Nutrition Facts (per serving) 402 Calories 18g Fat 60g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.