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You know that bag of fresh cranberries in the back of the freezer? Well, this is the recipe you’ll want to make with those tart little orbs of crimson deliciousness. Nantucket Pie (also known as Christmas Pie, Cranberry Pie and Nantucket Cranberry Pie) is a beloved and easy to make sweet-tart holiday dessert that comes together in minutes.
Nantucket Cranberry Pie
There doesn’t seem to be a firm answer as to why this recipe is called a pie. It’s really more like a cake or cobbler with fruit and nuts on the bottom and a simple almond scented batter dolloped on top. Call it whatever you like, just be sure to make it at least once each year when fresh cranberries appear in your market!
What you need to know about Nantucket Pie
I don’t think you can mess this recipe up if you tried!
- The base is a simple mixture of fresh or frozen whole cranberries, loads of chopped pecans and a little granulated sugar.
- The topping is made with the traditional dry ingredients like flour, baking powder and salt. The wet ingredients include melted butter, granulated sugar, eggs, vanilla, almond extract and coarse sugar for topping.
- A sprinkle of coarse sugar helps create an irresistible thin, crispy crust when baked, so don’t skip it!
- This dessert can be baked in a 9-inch deep dish pie plate, 9-inch square cake pan or a springform pan if desired.
- The cranberries can be room temperature, cold or frozen. I use frozen to ensure they won’t overbake and get too mushy before the cake is ready.
- I typically use pecans but walnuts work well too.
- If preferred, use brown sugar in the cake batter in place of granulated sugar.
- No mixer is required for this recipe!
How to make Nantucket Pie
- Preheat the oven and lightly grease or butter a 9-inch deep dish pie pan or 9-inch square baking pan.
- Combine the cranberries, pecans and sugar. Pour into the bottom of the pan.
- Whisk together the dry ingredients.
- Fold together the butter and sugar in a medium bowl. Add the eggs, vanilla and almond extract. Add the flour mixture and blend well.
- Scoop the thick batter over the cranberry mixture. Smooth the top and sprinkle with coarse sugar.
- Bake, serve and enjoy!
How to serve Nantucket Pie
Serve Nantucket Pie slightly warm or room temperature with a dollop of lightly sweetened whipped cream. The pie is pretty sweet, and tart, so a scoop of vanilla ice cream may be a bit too much, but I won’t judge if you disagree.
If desired, stir a few extra cranberries into the batter so they’ll show through on top. You can also sprinkle extra chopped nuts across the top before baking. I kinda love the thin crispy crust just like it is.
This pie is great served with a cup of coffee or tea. It’s also the perfect dessert for Thanksgiving, Christmas and the New Year!
Nantucket Pie
Ingredients
For the cranberry base:
- 2 cups frozen cranberries (200g)
- ½ cup granulated sugar (110g)
- 1 cup rough chopped pecans or walnuts (129g or 4½oz)
For the cake layer:
- 1 ½ cups all-purpose flour (196g)
- 1 teaspoon baking powder
- ½ teaspoon table salt
- 12 tablespoons unsalted butter melted and cooled (6oz or 170g)
- 1 cup granulated sugar (222g)
- 2 large eggs lightly beaten
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 tablespoon coarse sugar for topping
Instructions
- Preheat oven to 350℉. Lightly grease or butter a 9-inch deep dish pie plate; set aside.
- In a medium bowl combine ingredients for the cranberry base. Stir until combined then pour into the prepared pie plate; set aside.
- In a small bowl whisk together the flour, baking powder and salt; set aside.
- Whisk the melted butter and granulated sugar together in a medium bowl. Add the lightly beaten eggs, vanilla and almond extract. Add the flour mixture and fold together with a spatula until well blended. Scoop spoonfuls of the batter over the cranberries smoothing the top. Sprinkle with coarse sugar.
- Bake until the top is light golden brown, about 35 to 45 minutes. A toothpick inserted in the center should come out with no wet batter. Moist crumbs is fine! Serve slightly warm or room temperature cut into wedges. Top with lightly sweet whipped cream if desired.
- Cover the pan and store leftovers in the refrigerator.
Recipe Notes
Nutrition
More great cranberry recipes to try
Cranberries are great in everything from cakes, pies, crisps, cookies and even appetizers. That tart pop of flavor is memorable indeed!
Almond Cranberry Scones
Light and airy, perfectly moist and sweet and great for a special breakfast or brunch during the holidays!
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Cranberry Christmas Cake
A fabulously festive Cranberry Christmas Cake made with tart cranberries and bright orange zest in a moist sour cream batter.
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Cranberry Orange Muffins
Made with tart cranberries, fresh squeezed orange juice and bright orange zest folded into a wonderfully moist, rich sour cream batter.
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