Cranberry Walnut Pie (Christmas Wreath Pie)

by Hanelore Dumitrache

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A delicious cranberry walnut pie decorated like a festive Christmas wreath. This pie has a crunchy walnut crust and a sweet and tangy cranberry filling. Topped with edible decorations, this pie is the most festive Christmas dessert!

Cranberry wreath pie with large edible bow

A festive Christmas pie

Celebrate the most heart-warming night of the year with this festive Christmas pie! This recipe is made to enchant the Christmas table and make everyone go in for a second helping. 

Christmas is, by far, the most wonderful time of the year! This pie brings out the Christmas spirit with festive flavours – cranberry, pear, walnut and spices. Decorated to resemble a wreath, this Christmas pie will be a real show-stopper on your table. 

Fully edible pie decorations

Those of you who have followed my blog for a while know that I LOVE decorations. This pie is definitely no exception! Decorated like a wreath, this Christmas pie has an edible bow, sugared cranberries and rosemary, meringue kisses and leaf cookies. 

Leaf cookies

The cookies are made from the same dough as the pie crust. They are crunchy, yet buttery and have a subtle walnut flavour. Read the recipe below on how to make them. 

Edible bow

Just like the cookies and crust, the bow is made from the same dough. Shaping the bow is a little tricky, and you will need a little patience. Follow the steps in the recipe below to make it. 

Bow made from pie dough
Close up of edible gift bow

Meringue kisses

These little treats can be made a few days in advance and stored in an airtight container. To make them you will need: 

2 egg whites
¼ tsp cream of tartar
¼ tsp salt
100g sugar
1/2 tsp vanilla extract

To make the meringue kisses, simply make a stiff peak meringue. Pipe onto a baking mat and bake at 120C (or 100C with fan) for 1 hour. Let them dry inside the oven for a minimum 2-3 hours. 

Close up of meringue kisses cookies on pie

Sugared cranberries and rosemary sprigs

Now this is the fun part! I recommend making these a few hours in advance. You will need equal parts water and sugar to make a syrup. Cook the syrup until thicker, then let cool slightly. Coat the cranberries and rosemary in the syrup, then let them air dry for 30 minutes. This will make them super sticky, so the sugar will adhere to them easily. Roll them in caster sugar and they are ready to use! 

Close up of sugared cranberries and rosemary

Decorating the pie

Enjoy your Christmas Wreath Pie!

I really hope you will enjoy this Christmas pie with a lot of laughter and cheer! Happy holidays and Merry Christmas!

If you enjoyed this recipe, you will love these too:

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If you’ve tried this recipe out, please don’t forget to rate and comment on this recipe. I love hearing from you, so feel free to reach out to me on social media as well and tag me in your posts!

Cranberry wreath pie with large edible bow

Cranberry Walnut Pie (Christmas Wreath Pie)

Hanelore Dumitrache
A delicious cranberry walnut pie decorated like a festive Christmas wreath. This pie has a crunchy walnut crust and a sweet and tangy cranberry filling. Topped with edible decorations, this pie is the most festive Christmas dessert!
Prep Time 20 mins
Cook Time 40 mins
Course Dessert
Cuisine American
Servings 12 slices
Calories 449 kcal


Walnut crust

  • 40 g walnuts (⅓ cup)
  • 125 g icing sugar (1 cups)
  • 325 g all purpose flour (2 ⅔ cups)
  • 2 eggs, small
  • 250 g unsalted butter, cold (1 ⅛ cups)
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 2 sprigs rosemary, finely chopped

Cranberry filling

  • 300 g cranberries (3 cups)
  • 300 g pears, chopped (2 ½ cups)
  • 200 g sugar (1 cup)
  • 50 g orange juice, fresh (¼ cup)
  • 1 orange zest
  • 50 g cornstarch (½ cup)
  • 30 g unsalted butter (⅛ cup)
  • ¼ tsp salt
  • ½ tsp cinnamon


Walnut crust

  • Pulse the walnuts in a food processor a few times until finely chopped. Add the flour, sugar, cinnamon, nutmeg, salt and chopped rosemary. Pulse to combine.
  • Next, add the cold butter chopped into small cubes. Pulse a few times until you get a sand-like texture. Add the eggs and pulse again until a dough forms. We don’t want to overwork the dough, so get it just about combined (not sticky).
  • Place the dough in some cling film and flatten with your palms. Place the dough in the fridge for 1-2 hours or overnight.

Cranberry filling

  • Put everything in a medium saucepan and give them a quick mix. Cook over medium heat until the liquid thickens. When the mixture becomes slightly sticky, take off heat and move to a bowl. Set aside until ready to use.
  • Assembling the pie
  • Pre-heat oven to 180°C (350°F). Take the chilled pie dough and divide it into 2 parts: one smaller 1/3 and a larger 2/3. Place the smaller piece back in fridge, covered with cling film.
  • Sprinkle some flour on your work surface and roll out the dough to 3-4mm (1/8 inch). If the dough is too hard, let it adjust to room temperature for 10-15 minutes.
  • Place your pie tin over the dough and cut a circle larger than your tin by 7-8cm (3-inches). Roll the dough onto your rolling pin, sprinkling some flour to prevent it from sticking. Place the dough inside the pie tin, pressing with your fingers to mould it in shape. Cut off the excess dough with a sharp knife.
  • Place a baking paper over the dough and fill with baking beads or beans. Blind bake the crust for 15 minutes, then remove the baking beads and paper. Fill the crust with the cranberry filling, then add a few extra cranberries in the middle.
  • Bake the pie for 20-25 minutes until it looks firm and the crust golden-brown. Let pie cool in tin for 2 hours before removing from the tin.
  • To make the leaf decorations, roll out the spare piece of dough to 2-3mm (1/8 inch). Use a cookie cutter or stamp to make small leaves. Use a toothpick to accentuate the leaf detail if needed.
  • Brush with egg wash for extra shine, then bake for 8-10 minutes or until golden-brown. Let cool, then paint some of the leaves with edible golden paint for some extra magic.
  • Decorate the pie by adding the leaf cookies, meringue kisses, sugared rosemary sprigs and sugared cranberries. Finish by placing the edible bow in the top middle part of the pie.

Bow decoration

  • Roll out dough to 3-4mm (⅛ inch) thickness. With a scalpel, cut out two diamond shapes roughly 15cm (6 inches) long and 8cm (3 inches) wide. Also cut two strips 10cm *(4 inches) long and 2cm wide (1 inch), and a small rectangle 6 x 3cm (2.5 x 1.5 inches).
  • Fold each diamond shape with thin sides touching. Add a piece of aluminium foil inside each fold to give the bow a 3D effect. Connect the two sides of the ribbon in the middle, adding the small rectangle over the joint. Place the long dough strips on aluminium foil to make it look swirly.
  • Bake at 180°C (350°F) for 10-12 minutes or until golden-brown. Once baked, let cool completely before removing the aluminium supports. Airbrush or paint with edible colours before placing onto the pie.


  • I recommend using a kitchen scale in grams for more accuracy. The cups used for the conversion are standard US customary cups (1 cup flour = 136g). There are many different types of cups across the globe, which is why I strongly recommend using grams instead. 
  • Storing – store in an airtight container at room temperature for up to 2 days. 
Keyword Christmas

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