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Cranberry Pistachio Shortbread Pie with Vanilla Almond Glaze

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A festive and easy holiday dessert featuring a buttery shortbread crust, tart cranberries, crunchy pistachios, and a silky vanilla almond glaze. This pie is simple to make, beautiful to serve, and guaranteed to impress at any gathering.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (125g) fresh or frozen cranberries (do not thaw if using frozen)
  • 3/4 cup (90g) shelled pistachios, roughly chopped
  • 1/2 cup (100g) light brown sugar, packed
  • 2 tablespoons (16g) all-purpose flour
  • 1/2 teaspoon ground cinnamon (optional)
  • Zest of 1 orange (about 1 tablespoon)
  • 3/4 cup (90g) powdered sugar, sifted
  • 2–3 tablespoons (30-45ml) whole milk or almond milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • Pinch of salt (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie plate or tart pan.
  2. In a large bowl, beat together butter and granulated sugar until light and creamy (2-3 minutes). Add vanilla extract and mix again.
  3. Gradually add flour and salt, mixing just until combined. The dough will look crumbly but should hold together when pressed.
  4. Press the dough evenly into the bottom and slightly up the sides of the prepared pan (about 1 inch up).
  5. In a medium bowl, combine cranberries, chopped pistachios, brown sugar, flour, cinnamon, and orange zest. Stir until evenly coated.
  6. Spoon the filling evenly over the shortbread crust and gently press down with a spatula.
  7. Bake for 30-35 minutes, or until the crust is golden and the cranberries are bubbling. If the crust edges brown too quickly, cover with foil for the last 10 minutes.
  8. Remove from oven and cool completely on a wire rack (at least 1 hour) before glazing.
  9. In a small bowl, whisk together powdered sugar, 2 tablespoons milk, vanilla extract, almond extract, and a pinch of salt. Add more milk as needed for a drizzle-able consistency.
  10. Drizzle the glaze over the cooled pie in a zigzag pattern. Optionally, sprinkle with extra chopped pistachios or orange zest. Let the glaze set for 15 minutes before serving.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and non-dairy milk. Do not thaw frozen cranberries before using. Let the pie cool completely before glazing for best results. The pie can be made a day ahead; glaze just before serving. Store leftovers covered in the fridge for up to 4 days. For neat slices, chill before cutting.

Nutrition

Keywords: cranberry pistachio shortbread pie, holiday dessert, easy pie recipe, vanilla almond glaze, Christmas dessert, Thanksgiving pie, festive baking, nutty pie, cranberry dessert, pistachio recipe

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