Cranberry Pie Recipe

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This delicious cranberry pie is so totally worthy of your holiday table!! The best part is, it’s a clean eating pie recipe, and the pie is so good, everyone will be raving about it!

The holidays are here, and I admit to having poor timing. Leave it to me to try to sell my house right when the jingle bell frenzy is starting to kick in.

slice of cranberry pie on a white plate with remaining pie behind it

My house is about 70% packed and ready to move. This means, I need an easy dessert to make with minimal tools and dishes, and one I can prep ahead of time to share with family is an absolute necessity right now. I simply can’t do a lot of cooking or baking this year. Make-ahead meals and easy dessert recipes like cranberry pie are seriously amazing. They are responsible for saving my holidays this season!

I was able to put together a cranberry pie between appointments for showing my house. It is fast and easy, and the best part is, dessert is prepped and ready to be baked fresh for the holiday meal. It doesn’t get much easier for this busy girl!

Cranberry lovers everywhere will appreciate this delicious cranberry pie. It has the perfect balance of sweet and tart. Top a slice of the pie with a little honey-sweetened whipped cream and you’ve got a wholesome, amazingly delicious holiday dessert!

plated slice of cranberry pie made without refined sugar

More Healthy Pie Recipes:

How To Make Cranberry Pie

Copyright Information For The Gracious Pantry
Clean Eating Make-Ahead Cranberry Pie Filling Recipe

Cranberry Pie – Clean Eating, NO Refined Sugar Recipe

If you love cranberry recipes then you simply MUST try this clean eating, no refined sugar recipe for cranberry pie. It's the perfect holiday dessert!
5 from 2 votes
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Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 138kcal
Author: The Gracious Pantry


  • 1 lb. fresh cranberries
  • ½ cup unsweetened apple sauce
  • ¾ cup honey
  • 1 tbsp. lemon zest
  • 1 tbsp. arrowroot powder (or cornstarch)
  • 1 tsp. ground cinnamon
  • 1 standard pie crust


  • Preheat oven to 350 F.
  • Mix all filling ingredients in a large bowl and stir until well mixed.
  • Transfer the pie filling to a food-safe bag or container if making ahead of time. Store in fridge for up to 1 week or in the freezer for up to 3 months.
  • When you’re ready to make your pie, simply thaw the pie filling (if frozen) and pour the contents into your pie crust.
  • Top with crust.
  • Vent the top of your pie by making 3 to 4 small cuts in the top crust.
  • Transfer entire pie onto a baking sheet and bake for approximately 1 hour or until you see juices bubbling around the edges or through the vents.
  • Cool, cut and serve.


Please note that the nutrition data below is a ballpark figure. Exact data is not possible.


Serving: 1slice | Calories: 138kcal | Carbohydrates: 37g | Sodium: 3mg | Potassium: 76mg | Fiber: 3g | Sugar: 29g | Vitamin A: 35IU | Vitamin C: 10.2mg | Calcium: 15mg | Iron: 0.4mg

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  1. Martha Guenett Simmons says:

    What is the carb count per serving?

  2. 5 stars
    Just a wonderful pie . Thanks for sharing

  3. If the filling can be frozen, can you make this wusing frozen cranberries as well?

    1. Brenda – I wouldn’t because it will add extra water. You could try it, I just can’t guarantee how it will turn out.

  4. 5 stars
    Omg, I finally got around to making this (procrastinate much?!) and I LOVE it! I usually shy away from pies with regular pie crust, because I haven’t been successful with it, but I recently found a frozen crust I like, so I took a chance. This will be a new holiday tradition! Great taste, easy to make and delicious — win, win, win!

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