Cranberry Breakfast Pie

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By DiAne Gates

Photos by DiAne Gates

What could be better than pie for breakfast? One taste of this yummy treat that was served at The Seasons Bed and Breakfast in Tyler, Texas, and I’m sure you’ll agree. As the Inn Keepers, Jim and Myra Brown say, “This beautiful dish can be prepared ahead of time and is nice served with egg dishes or soufflés.”

And it’s easy to make!

Cranberry Breakfast Pie

Cranberry Breakfast Pie


3 cups fresh cranberries, rinsed, sorted, and drained dry

¼ cup pecans, lightly toasted (I used ½ cup, you know if a little bit’s good…)

½ cup sugar

¼ cup butter, melted

2 eggs

1 tablespoon orange flavored liqueur or orange juice (I used ½ of an orange, juice and zest)

1 ¼ cups sugar

1 cup flour


Butter and flour a deep 10-inch pie plate. Place cranberries in the bottom of prepared dish. Sprinkle with pecans and ½ cup sugar.

In mixing bowl, combine melted butter, eggs, liqueur or juice, orange zest, sugar, and flour. Beat with a wire whisk until smooth. Pour over cranberries. Bake at 325 degrees for 35 to 45 minutes or until a pick comes out clean and top is golden brown. Cool pie on a wire rack. Cover and chill to store. Serves 8.

A friend dropped by this evening and we decided to try this pie for dessert—it’s delicious at night with a cup of coffee, too!