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Crustless Cranberry Pie

This easy crustless cranberry pie is moist and dense, with a lovely balance of sweet batter and tart berries in every bite. It’s so easy with just 1 bowl, simple ingredients, quick prep, and no pie crust. The perfect breakfast and dessert for Christmas!

Crustless pies are so much fun to make! Be sure to bake our crustless blueberry pie, crustless apple pie, and crustless pumpkin pie too!

slice of crustless cranberry pie on a plate with gold fork.

Easy crustless cranberry pie

While I love traditional cranberry pie and cranberry custard pie, my favorite is actually this crustless cranberry pie.

The recipe is far less fussy than your typical holiday pie.

Instead of rolling a pie crust, you simply mix the ingredients directly in 1 bowl, pour the buttery batter into a pie plate, and bake until golden and fragrant.

The combination of buttery batter and cranberries is irresistible! It’s the perfect balance of sweet, tart, and rich without being heavy or cloying.

The pie makes a great dessert and works as a tasty breakfast or brunch dish.

If you love cranberries, you must add the pie to your holiday baking list!

For more tasty cranberry recipes, try Panera cranberry orange muffins, dried cranberry cookies, and Ocean Spray cranberry bread.

crustless cranberry pie ingredients.
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Ingredients

This crustless cranberry pie calls for staple ingredients and a generous amount of fresh cranberries. Scroll down to the recipe card for exact ingredient measurements.

  • Fresh cranberries: Rinse, pat dry, and toss the cranberries.
  • Walnuts: Chopped walnuts add a lovely crunch. Feel free to swap in pecans or other nuts.
  • Granulated sugar adds sweetness to balance the tartness of the cranberries. You can substitute brown sugar.
  • All-purpose flour: Be sure to measure the flour correctly. Weigh it with a digital kitchen scale for the most accurate results, or use the spoon-and-swipe method.
  • Melted butter adds great flavor and keeps the pie moist and scrumptious.
  • Eggs help to bind the batter. Take your eggs out of the fridge to warm to room temperature so they incorporate better.
  • Almond extract gives this no-crust cranberry pie an incredible holiday flavor.

For more Christmas pie recipes, check out my cinnamon pie, pecan pie bars, and lemon meringue pie.

Pie pan

Ceramic pie pan: I’ve made this crustless pie recipe in a 9-inch deep-dish pie pan, but you can easily use mini loaf pans or a muffin pan. They would be the perfect size for gift-giving.

Tip: If using smaller pans, shorten the baking time. Mini loaves will take 25 to 30 minutes, and muffins are done in 20 to 25 minutes.

Disposable pie pans: If you want to gift this easy cranberry pie, bake it in 9-inch disposable pie pans. They come with domed lids and are easy to transport. The recipe makes enough for 2 disposable pans.

Tip: Line the disposable pie pans with parchment paper squares to make it easy for the recipient to lift the pie out.

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How to make crustless cranberry pie

Crustless cranberry pie is easier than you think, and you’ll love the burst of fresh, juicy cranberries in every bite!

1. Mix flour and sugar

  • Pour the flour and sugar into a large mixing bowl and whisk until combined.

2. Toss in cranberries and walnuts

  • Next, add the cranberries and chopped walnuts and stir until the cranberries are fully coated. This will prevent the cranberries from sinking to the bottom of the pie.

3. Finish the batter

  • Add the melted butter, eggs, and almond extract.
  • Stir until the wet and dry ingredients are just combined.
  • Be careful not to overmix, the batter is meant to be thick.

4. Fill the pie plate

  • Transfer the mixture to a greased pie plate and spread it evenly to the edges using a spoon or rubber spatula.
  • Optionally, sprinkle the top with 2-3 tablespoons granulated sugar.

5. Bake pie

  • Once you’ve assembled the pie, place it on a baking sheet and bake at 350°F for 40 to 45 minutes.

6. Cool

  • Your pie is ready when the top is golden brown, and a skewer inserted into the center comes out clean (without liquid batter).
  • Remove the pie from the oven, then allow it to cool for 30 minutes to an hour before serving.
  • Cut the pie into slices and serve with sweetened whipped cream or vanilla ice cream. Enjoy!

No holiday dessert table is complete without pumpkin pie, pecan pie, sweet potato pie, and sawdust pie.

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Baker’s tips

  • Coat your cranberries in the flour-sugar-mixture before adding the liquid ingredients. This prevents them from sinking to the bottom.
  • Don’t overmix the batter. To keep the pie soft and tender, make sure to mix the batter until just combined.
  • Fold in the cranberries by hand using a wooden spoon or rubber spatula, not a mixer.
  • Grease the pie pan: For easy removing the pie from the pan, generously grease the pie dish with butter (or cooking spray) and sprinkle with flour.
  • Watch the baking time closely as you approach the end of bake time. Pull it out of the oven once a toothpick inserted into the center comes out clean (without liquid batter).
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Serving suggestions

I love to serve this crustless cranberry pie for Christmas dinners and Christmas morning brunch.

Cut the pie into wedges for ease of serving. While it tastes delicious by itself, it’s even better with sweetened whipped cream or a scoop of ice cream and a drizzle of lemon sauce.

If making the pie for brunch or breakfast, pair it with some of these holiday treats:

top shot of pie dish with crustless cranberry pie recipe.
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Variations & mix-ins

  • Orange: Add the finely grated zest of 2 oranges to the pie.
  • Cranberry apple: Prepare the recipe with half cranberries and half apple slices.
  • Blueberries: Swap cranberries for blueberries for this crustless pie recipe. Both frozen and fresh blueberries will work. You can also use a combination of blueberries and cranberries.
  • Vanilla: If you want to deepen the flavor of the pie, add 2 teaspoons of vanilla extract to the batter.
  • Spice: Add 2 teaspoons of ground cinnamon or pumpkin pie spice for extra warmth.
  • Icing: There really is no need for icing or frosting since this cranberry pie is so flavorful. However, you can easily drizzle the pie with a simple powdered sugar icing, cream cheese frosting, or whipped topping before serving.
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Storage instructions

Store crustless cranberry pie

You can store this cranberry almond pie at room temperature. Cover the pie plate loosely with tin foil or plastic wrap.

It will stay fresh for up to 5 days.

Don’t wrap the pie airtight because the texture might change.

Freeze no-crust cranberry pie

Cover the leftover fresh cranberry pie with plastic wrap and aluminum foil if you plan to freeze it.

Place in the freezer, and it will be good for about 3 months.

When ready to eat, thaw the pie at room temperature.

slices of easy cranberry pie recipe on plates.
FAQ Icon

FAQ

Can I use frozen cranberries?

Sure! Fresh cranberries aren’t available year-round, so I like to stock up when they are in season and keep them in the freezer into the next year.

They will stay good for about 6 to 9 months in the freezer and work just as well as fresh cranberries when baking this pie.

There is no need to thaw frozen cranberries. They will thicken the batter. Use a rubber spatula to press the batter evenly into your pie plate.

Can I substitute dried cranberries?

Absolutely! Be sure to drain them in orange juice for at least 30 minutes to soften and moisten them up. Drain well before using.

For a more intricate flavor, add a splash of bourbon or rum when soaking them in the orange juice.

Can I reduce the sugar?

Not really. Cranberries are very tart and need a decent amount of sugar to keep the taste pleasant. Still, you can if you’d like to use less sugar to get a more tart taste.

If you do try it, please let me know how it turned out in the comments.

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More cranberry recipes

If you love cranberry season, you won’t want to miss out on these other cranberry treats. They are easy and full of festive flavors!

Crustless Cranberry Pie Recipe

Crustless Cranberry Pie Recipe

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

This easy crustless cranberry pie is moist and dense, with a lovely balance of sweet batter and tart berries in every bite. It’s so easy with just 1 bowl, simple ingredients, quick prep, and no pie crust. The perfect breakfast and dessert for Christmas!

Ingredients

  • 1 cup / 120 g / 4.2 oz all-purpose flour
  • 1 cup / 200 g / 7 oz granulated sugar
  • 2 cups / 200 g / 7 oz fresh cranberries
  • 1⁄2 cup / 60 g / 2 oz chopped walnuts
  • 1⁄2 cup / 115 g / 4 oz salted butter, melted
  • 2 large eggs, at room temperature
  • 1 tsp almond extract

Instructions

  1. Prep work. To start, preheat your oven to 350°F / 180°C / gas mark 4. Then, grease a 9-inch / 23 cm deep-dish pie plate with butter or non-stick cooking spray.
  2. Mix flour and sugar. Pour the flour and sugar into a large mixing bowl and whisk until combined.
  3. Toss in cranberries and walnuts. Next, add the cranberries and chopped walnuts and stir until the cranberries are fully coated. This will prevent the cranberries from sinking to the bottom of the pie.
  4. Finish the batter. Add the melted butter, eggs, and almond extract. Stir until the wet and dry ingredients are just combined. Be careful not to overmix, the batter is meant to be thick.
  5. Fill the pie plate. Transfer the mixture to the greased pie plate and spread it evenly to the edges using a spoon or rubber spatula. Optionally, sprinkle the top with 2-3 tablespoons granulated sugar.
  6. Bake pie. Once you’ve assembled the pie, place it on a baking sheet and transfer it to the center of your oven’s middle rack. Bake for 40 to 45 minutes.
  7. Cool. Your pie is ready when the top is golden brown, and a skewer inserted into the center comes out clean (without liquid batter). Remove the pie from the oven, then allow it to cool for 30 minutes to an hour before serving.
  8. Serve. Cut the pie into slices and serve with sweetened whipped cream or vanilla ice cream. Enjoy!

Notes

Tips

  • Coat your cranberries in flour mixture before adding the liquid ingredients. This prevents them from sinking to the bottom.
  • Don’t overmix the batter. To keep the pie soft and tender, make sure to mix the batter until just combined.
  • Fold in the cranberries by hand using a wooden spoon or rubber spatula, not a mixer.
  • Grease the pie pan: For easy removing the pie from the pan, generously grease the pie dish with butter (or cooking spray) and sprinkle with flour.
  • Watch the baking time closely as you approach the end of bake time. Pull it out of the oven once a toothpick inserted into the center comes out clean (without liquid batter).
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 329Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 77mgSodium: 110mgCarbohydrates: 40gFiber: 2gSugar: 26gProtein: 4g

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