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Cranberry Walnut Pie

  • Author: Laura
  • Total Time: 1 hour 35 minutes
  • Yield: 8-10 slices 1x


A decadent dessert with flaky crust, maple custard filling, crunchy walnuts, and tart cranberries.




1 ½ cups almond flour

½ cup tapioca flour

2 tablespoons coconut flour

1 tablespoon coconut sugar

6 tablespoons coconut oil

2 tablespoons olive oil

24 tablespoons ice water


½ cup maple sugar

4 tablespoons olive oil

4 large eggs

1 cup pure maple syrup

¼ cup bourbon

2 teaspoons vanilla bean powder

1 cup fresh or frozen cranberries

1 cup walnuts


Make the pie crust.  In a large bowl, stir together almond, tapioca, and coconut flours.  Stir in the coconut sugar, followed by the oils.  Work in the ice water just until the dough comes together.  Press into a deep dish pie pan and refrigerate for at least 1 hour and up to overnight.


When ready to make the pie, preheat the oven to 375 degrees F/ 350 degrees F convection.  Bake the crust 15 minutes, until slightly golden brown.


In a large bowl, make the filling.  Stir together sugar, oil, eggs, syrup, bourbon, and vanilla until well combined.  Stir in the cranberries and walnuts and pour into the par baked crust.  Reduce oven temperature to 350 degrees F/325 degrees F convection.  Bake for about 1 hour until golden brown and mostly set.


Allow pie to cool completely before slicing and serving.  Pie may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil, and placed in a zipper bag for up to 3 months.  Thaw in the microwave about 30 seconds.


Pie inspired by Zingerman’s Bakehouse

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes