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Cranberry Surprise Pie

Cranberry Surprise Pie
15 votes, 4.13 avg. rating (82% score)

Yield: 6 to 8 servings

A quick, company's-coming pie that makes its own crust and tastes like a macaroon cookie with cranberries. Serve this Cranberry Surprise Pie during the holidays, when cranberries are most available, with a dollop of whipped cream.

Cranberry Surprise Pie
Photo/Art by Jen Perez


  • 2 cups raw cranberries (fresh or frozen)
  • 1/2 cup sliced almonds
  • 1-1/2 cups white sugar
  • 2 eggs
  • 3/4 cup (1-1/2 sticks) butter, melted
  • 1 teaspoon almond extract
  • 1 cup all-purpose white flour
  • Whipped cream


Preheat the oven to 325 degrees F. Grease a 10-inch pie plate.

Wash the cranberries, leaving some water on them. Combine the cranberries with the almonds in the pie plate. Sprinkle with 1/2 cup of the sugar.

In a mixing bowl, cream the remaining 1 cup sugar with the eggs and butter. Stir in the almond extract. Add the flour and mix well. The batter will be thin. Pour over the cranberries.

Bake for 35 to 45 minutes or until a tester inserted near the center of the crust comes out clean. Let cool slightly before serving warm, or serve completely cooled, with a dollop of whipped cream on each slice.

Updated Thursday, May 23rd, 2002
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4 Responses to Cranberry Surprise Pie

  1. Anonymous November 10, 2003 at 9:22 pm #

    It will be part of our holiday. Needs to be cooked until golden on top.

  2. l p November 21, 2003 at 1:18 pm #

    This has been a mainstay holiday dessert in my family for years (I lost the recipe and wanted to surprise my mom with one). The great thing about this pie is that it travels REALLY well and is SUPER easy to make, so it’s perfect to bring along to the many holiday events.

  3. Genevieve Kennedy November 9, 2005 at 1:12 pm #

    It’s spectacular! My mother used to make this recipe every year to celebrate our Canadian Thanksgiving on the second Monday of October. I’ve continued the custom.

  4. Eileen Leite November 21, 2007 at 2:06 pm #

    My mom got a very similar recipe from the newspaper back in 1958, so it’s been a tradition in our family for almost 50 years. It is fabulous with walnuts as well, omit the almond extract. Everyone loves it, because it is so good plus it is a little different than the norm.

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