Introduction

This Easy Nantucket Cranberry Pie perfectly balances tart cranberries with a rich, buttery cake topping. It’s a delightful dessert that’s simple to prepare and makes a wonderful treat for holidays or anytime you want a cozy, homemade pie.

A slice of berry dessert sits on a white plate with black and white stripes, showing two layers: a golden-yellow top layer with a slightly crumbly texture and a bottom layer filled with mixed red and purple berries that look juicy and soft. In the background, a clear round glass baking dish holds the whole dessert, showing the same yellow topping dotted with berries inside; the scene is set on a white marbled surface with green pine branches, pine cones, and a folded teal cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups cranberries (fresh or frozen, coarsely chopped)
1/2 cup pecans or walnuts (chopped)
1/2 cup white sugar (for the filling)
2 large eggs (lightly beaten)
3/4 cup (12 tablespoons) unsalted butter (softened)
1 cup white sugar (for the cake topping)
1 cup all-purpose flour
1/2 teaspoon salt (adjust if using salted butter, about half)
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

Instructions

Step 1: Preheat your oven to 350°F. Lightly butter a 10-inch pie plate and set it aside.
Step 2: In a bowl, combine the chopped cranberries, chopped nuts, and 1/2 cup of white sugar.
Step 3: Spread this cranberry mixture evenly over the bottom of the prepared pie plate.
Step 4: In a separate mixing bowl, beat together the eggs, softened butter, 1 cup white sugar, flour, salt, vanilla extract, and almond extract until well combined. The batter should be thick.
Step 5: Use an ice cream scooper or spoon to drop dollops of the thick batter evenly over the cranberry filling.
Step 6: Gently spread the batter with a flat spatula to cover the cranberry mixture as evenly and close to the edges of the pan as possible.
Step 7: Bake the pie for 40-45 minutes, or until a tester inserted into the center comes out clean and the topping is golden and set.
Step 8: Remove the pie from the oven and allow it to cool. The flavor improves if it sits overnight, but it’s also delicious served the same day.
Step 9: Serve warm or at room temperature. It’s especially wonderful with a dollop of whipped cream or a scoop of vanilla ice cream on top.

Tips & Variations

Use either pecans or walnuts depending on your preference; toasting the nuts lightly enhances their flavor.
For a gluten-free option, substitute all-purpose flour with a gluten-free blend and ensure the rest of your ingredients are gluten-free.
If you like a sweeter filling, increase the sugar in the cranberry mixture slightly, but be mindful of balancing the tartness.
Add a pinch of cinnamon or nutmeg to the batter for a subtle warm spice note.

Storage

Store any leftover pie covered loosely with foil or plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat slices briefly in the microwave or enjoy chilled. The pie’s texture remains pleasant both warm and cold.

How to Serve

The image shows a round glass baking dish filled with a Nantucket cranberry pie. The pie has a golden-brown crust with a slightly uneven texture on top, dotted with bright red cranberries peeking through. The cranberries are scattered throughout the crust, some slightly sunken, adding patches of deep red color. The dish is placed on a white marbled surface, with green pine branches in the background and a white lantern decorated with a black and white checkered ribbon nearby. The overall look is cozy and festive. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this pie?

Yes, frozen cranberries work well. There’s no need to thaw them before mixing; just chop if not already chopped and proceed with the recipe as usual.

Is it necessary to butter the pie plate?

Lightly buttering the pie plate helps prevent sticking and makes it easier to serve clean slices, so it’s recommended.

Easy Nantucket Cranberry Pie Recipe

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4.9 from 554 reviews

This Easy Nantucket Cranberry Pie combines tart cranberries, crunchy nuts, and a buttery sugar-topped cake layer for a delightful dessert perfect for any season. The pie features a tart cranberry and nut base topped with a thick, cake-like batter that bakes to a golden finish. Simple to prepare and delicious served warm or at room temperature with whipped cream or ice cream, this classic treat is ideal for holiday gatherings or cozy nights.

Author: Marco
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Filling Ingredients

2 1/2 cups cranberries (fresh or frozen, coarsely chopped)
1/2 cup pecans or walnuts (chopped)
1/2 cup white sugar

Cake Topping Ingredients

2 large eggs (lightly beaten)
3/4 cup (12 tablespoons) unsalted butter (softened)
1 cup white sugar
1 cup all-purpose flour
1/2 teaspoon salt (adjust if using salted butter; about half)
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly butter a 10-inch pie plate and set it aside to ensure the pie doesn’t stick during baking.
Mix Filling: In a bowl, combine the coarsely chopped cranberries, chopped nuts (pecans or walnuts), and 1/2 cup of white sugar. Toss together until evenly mixed to create the tart filling layer.
Assemble Filling: Spread the cranberry and nut mixture evenly across the bottom of the prepared buttered pie plate, creating a consistent base layer.
Prepare Cake Batter: In a separate mixing bowl, beat together the two lightly beaten eggs, softened unsalted butter, 1 cup of white sugar, all-purpose flour, salt, vanilla extract, and almond extract until fully combined. The batter should be thick in consistency.
Top Filling with Batter: Using an ice cream scooper, dollop the thick batter evenly over the cranberry filling. Then, with a flat spatula, gently spread the batter as close to the edges of the pan as possible to cover the filling completely.
Bake the Pie: Place the pie in the preheated oven and bake for 40 to 45 minutes, or until a toothpick or tester inserted into the center of the cake topping comes out clean and the topping is golden and set.
Cool and Serve: Remove the pie from the oven and let it cool. The pie’s flavors deepen if allowed to sit and develop for several hours or overnight, but it can also be enjoyed warm or at room temperature on the same day.
Serving Suggestion: Serve the pie on its own or enhance it with a dollop of whipped cream or a scoop of vanilla ice cream for a richer dessert experience.

Notes

For best texture and flavor, chill cranberries before chopping if they are fresh.
If using salted butter, reduce added salt to about 1/4 teaspoon to avoid over-salting.
The pie can be made a day ahead; flavor improves after resting.
Use an ice cream scooper to evenly distribute thick batter for easier spreading.
Store leftovers covered in the refrigerator for up to 3 days.
Make sure to bake until a tester comes out clean to ensure the cake topping is fully cooked.

Keywords: cranberry pie, Nantucket pie, fall dessert, holiday pie, cranberry dessert, nutty pie, easy pie recipe, cake topping pie