The Best Christmas Cranberry Pie (Toddler-Friendly, Veggie-Boosted & Family-Approved)
If you’re looking for a Christmas Cranberry Pie that’s festive, nutritious, toddler-friendly, and loved by adults, this recipe is exactly what you need. This warm, aromatic pie brings together tangy cranberries, naturally sweet apple, a hint of orange blossom water, and even an optional veggie boost hidden right inside the filling.
Equipment
- 9-inch pie dish — ceramic or glass works best
- Rolling pin — for smooth, even crusts
- Mixing bowls — nesting bowls help with organization
- Stainless steel saucepan — for simmering the cranberry filling
- Holiday cookie cutters
- Measuring cups & spoons — essential for accuracy
- Pastry cutter or fork
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- ½ cup unsalted butter (or coconut oil for dairy-free)
- 3 tbsp honey or maple syrup
- ¼ tsp cinnamon
- 1 egg (or 3 tbsp milk for toddler version)
- ¼ tsp salt
- 2–4 tbsp cold water
- 2 cups fresh or frozen cranberries
- 1 medium apple, grated
- 2–4 tbsp honey or maple syrup
- 1 tbsp water
- ½ tsp orange zest
- ¼ tsp orange blossom water (optional but magical)
- ½ cup grated carrot OR ½ cup mashed butternut squash OR ¼ cup sweet potato mash OR ¼ cup beet puree for bright red filling
Instructions
- Add cranberries, grated apple, honey/maple syrup, water, and orange zest to a saucepan.
- Cook over medium heat for 8–10 minutes until berries burst.
- Mash gently with a fork.
- Stir in your vegetable puree if using (carrot, beet, squash, or sweet potato).
- Add orange blossom water and let the filling cool.
- Mix flour, cinnamon, and salt in a bowl.
- Add butter and crumble until mixture resembles wet sand.
- Stir in honey and egg (or milk for toddler-safe version).
- Add cold water, 1 tbsp at a time, just until dough comes together.
- Wrap and chill for 20–30 minutes.
- Preheat oven to 180°C / 355°F.
- Roll out chilled dough and place it in a pie dish.
- Add your cooled cranberry filling.
- Top with lattice strips or holiday cut-out shapes.
- Bake 25–30 minutes, until edges are lightly golden.
- Let cool for at least 20 minutes before slicing.
Notes
Please note: The nutritional information provided is an estimate, calculated using an online nutrition calculator.