Cranberry Pies

These tried and true Mini Cranberry Pies are the BEST for parties, gatherings, and Thanksgiving! They’re just the right size with a lattice top and the perfect balance of sweet and tart. Made in a muffin tin, this easy gluten-free cranberry pie recipe can be put together in no time!

The EASIEST Cranberry Pie Recipe

If you’re looking for an easy, no-fuss cranberry pie recipe that works every time, you’ll love these mini cranberry pies! Based on my Mini Apple Pies recipe, this dessert is so yummy and perfect for get-togethers.

I’ve made these little pies for years at Thanksgiving and my family loves it! You’d never even guess that they’re so easy to make and gluten-free. This truly is the ULTIMATE cranberry pie recipe and I could not be more obsessed. I know you’ll love it, too!

Ingredients

Gluten-Free Pie Crust

• Gluten-free all-purpose baking flour (opens in a new tab)
• Salt
• Sugar
• Unsalted butter (cold and cubed)
• Ice water

Cranberry Pie Filling

• Fresh cranberries
• Coconut sugar (opens in a new tab)
• Orange juice/zest
• Cinnamon
• Nutmeg
• Salt
• Tapioca starch (opens in a new tab) (dissolved in 1 tablespoon water)

TIP: Add a 1/2 teaspoon of vanilla extract or almond extract for even more flavor in the filling!

How to Make Mini Cranberry Pies

1. Mix the Pie Crust & Chill

Combine the flour, sugar, and salt in a food processor and pulse to mix. Add cubed cold butter and continue to pulse until the mixture resembles coarse crumbs. Slowly add ice water, tablespoon by tablespoon, until a smooth dough forms. It should be cohesive but not too wet. Wrap the dough in plastic and chill in the fridge for 30 minutes!

2. How to Make Cranberry Filling

Combine cranberries, sugar, orange zest and juice, cinnamon, nutmeg, and salt in a saucepan. Simmer until the cranberries soften completely, stirring frequently. Mix tapioca starch with water and whisk into the cranberry mixture until smooth.

Meanwhile, set aside and preheat the oven to 425 degrees F. Prepare a 12-cavity muffin tin by spraying it with oil.

3. Bake the Cranberry Pies

Roll out the chilled dough to about 1/8-1/4 inch thickness. Use a 3 1/2-inch to 4-inch cookie cutter to cut out dough circles and place each in the muffin tin cavities. Fill these with the cranberry mixture. Use the remaining dough to create lattice tops (or leave off completely). Brush the tops with beaten egg, sprinkle with sugar, and bake for 20-24 minutes or until golden brown. Let the pies cool and serve with a scoop of vanilla ice cream or top with whipped cream!

RELATED: Apple Pie Cookies

What to Make with Leftover Pie Crust? Lattice Tops!

The lattice tops are easy to add and the perfect way to use up leftover pie crust! Simply roll the dough into a thin rectangle, then use a pizza cutter to create thin slices. Cut each strip about the length of the muffin tin, then add 3 strips in one direction and 3 strips perpendicular. You can weave them if you want, or you can just leave them stacked! Then press the sides to finish it up.

If you are short on time but have leftover pie crust dough, then these Pie Crust Cookies are the perfect quick and easy solution!

Mini Pie Variations

• Apple Cranberry Pie – Substitute half of the cranberries with freshly diced apples!
• Nantucket Cranberry Pie – This type of pie is pretty different, but definitely a classic! And also one of my favorites.
• Crustless Cranberry Pies – Leave off the crust entirely and bake in the muffin dish, or add a sprinkle of graham cracker crumbs instead!
• Cranberry Pie – A regular pie made in a pie dish instead of muffin tins would work great, too! Just be sure to adjust the baking time a bit.
• Pear Cranberry Pie – Similar to the apple cranberry pie, substitute half of the cranberries with freshly diced or cubed pear. So yummy!

More Easy Pie Recipes

• Mini Pumpkin Pies
• Dairy-Free Pumpkin Pie
• Chocolate Chess Pie (opens in a new tab)
• No-Bake Chocolate Hazelnut Pie
• Vegan Pecan Pie

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