Cran-Apple-Ginger Pie

How long is winter pie season…a month, two maybe?

Fair to say, this delicious dessert does not get nearly enough due. Post–Thanksgiving there are still SO many delectable treat options, yet pie is always topping my list.  Christmas is known as a holiday of cookies (which yes, I thoroughly enjoy). But isn’t there enough room on the dessert table for a more diverse crowd?

Pie just feels more celebratory, doesn’t it?

Alright, I am rambling. Let’s get to the goods.


This pie was inspired by a photo I saw from Sister Pie in Detroit! Their entire menu looks incredible, I really hope to visit someday.


  • 1 pie crust of choice, or homemade
  • Compote:
  • 12 oz fresh or frozen cranberries
  • 1/3 cup coconut sugar
  • Zest of one small orange, along with juice of that same orange
  • Crumble:
  • 3/4 cup rolled oats
  • 3/4 cup flour of choice
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 cup pecans or walnuts, optional
  • 1/2 cup melted coconut oil, or sub applesauce for oil-free
  • Filling:
  • 1 tsp cinnamon
  • 1/2 cup coconut sugar
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/4 cup cornstarch
  • 1 inch fresh ginger, grated
  • 1 tsp salt
  • 10 oz fresh or frozen cranberries
  • 1 tsp salt
  • 1 small apple, grated


  1. Start by setting aside your pre-made or store-bought pie crust in an oiled pie plate. In a large pot on the stovetop, add all compote components and bring to a boil. Turn heat to medium-low and let cook for about 10 minutes, stirring frequently so that the berries do not burn. You will start to hear popping noises, which is a good sign! Remove from heat and set aside.
  2. Preheat your oven to 350 F. Combine all crumble ingredients in a medium bowl. If the mixture seems too dry, add more coconut oil; you want nice crumb pieces. Set aside.
  3. Next, take your cooled compote mixture and add all filling ingredients (I used the same large pot to save a dish). Stir completely until combined.
  4. Pour your cranberry mixture evenly into the pie crust. Top edges with crumble. Bake for 1 hour, until edges are golden. Let cool for at least 3 hours before serving.

Enjoy, and please let me know if you make by tagging @garlic_head on Instagram!




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