Simple to make, gorgeous to serve, and impossible to resist, this Nantucket Cranberry Pie will steal your heart. Despite the name, there's no pastry crust-this easy cranberry pie bakes like a rustic cake with a jammy cranberry layer, a tender almond-kissed crumb, and toasted walnuts and pecans for crunch. It's one bowl, one pan, no mixer-simple winter baking that elicits smiles at your holiday table.
I came across this vintage cranberry pie idea while researching cranberry desserts and developed my own version. It's the winter cousin of my summer cherry cake-an easy, one-pan, and fruit-first style, dressed for Thanksgiving and Christmas. My taste testers asked for the recipe on the spot. Serve warm with powdered sugar or a scoop of vanilla-and save a slice for breakfast.
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Cranberry Nantucket Pie Highlights
- One bowl, one pan - No mixer, no fuss; weeknight-easy, holiday-worthy.
- GF/DF flexible - Works with AP flour or a 1:1 GF blend; dairy-free swaps are simple.
- Fruit-first & nostalgic - Jammy cranberries with a tender buttery crumb.
What to top this beautiful cranberry pie with? How about a scoop of homemade vanilla bean ice cream?
Chef's Tip: Why It's Called a "Pie" - Despite the name, there's no pastry crust here. This cranberry Nantucket pie bakes like a rustic cranberry cake or torte. The word "pie" reflects old English usage, when many baked dishes (sweet or savory) carried the name (think shepherd's pie). Early New England cooks kept it, and the vintage charm suits this homey, fruit-forward holiday dessert (and a slice is even good for breakfast).
Ingredients You'll Need
- Cranberries - Fresh cranberries give this cranberry cake its bright, jammy, seasonal flavor.
- Nuts - A mix of pecans and walnuts adds warm, toasty flavor and a little crunch in every bite.
- Sugar - Sweetens the tart cranberries and balances the fruit-forward flavor.
- Extracts - Vanilla for warmth and just a hint of almond extract for a subtle bakery-style note.
- Butter - Unsalted butter for rich flavor and a tender crumb. Plant-based butter works beautifully for a dairy-free version.
- Orange - Fresh orange zest adds a fragrant, citrus lift that complements the cranberries.
- Eggs - Bind the batter and create a soft, cake-like texture.
- Flour - Use either a GF blend (I use King Arthur 1:1) or all purpose flour.
- Almond flour - Just a few tablespoons for tenderness and a delicate nutty note. Optional but it's a great addition.
- Baking powder - Helps the cake rise gently for a light, tender crumb.
Please see the recipe card for measurements and salt.
Substitutions and Variations
- No oranges - Use a ¼ teaspoon culinary grade orange oil for the orange flavor.
- Reduced sugar - Use part granular monk fruit/allulose blend (but it browns more).
- No almond flour - Replace it with the same amount of regular or gluten-free flour.
If you love cranberries, try my version of whole berry cranberry sauce, with added pomegranate seeds for color and flavor.
Chef's Tip: Bake it in a Springform Pan - Traditionally a cranberry pie was baked in a deep-dish pie plate, but for best results use a 9-inch springform pan. It releases cleanly and gives you neat slices with those jewel-bright cranberries showing around the edge. The straight, taller sides support this shallow fruit-forward cake so it bakes with the right height and structure.
How to Make a Nantucket Cranberry Pie
- Melt the butter over low heat, the cool a few minutes.
- Toast the nuts in a skillet or fry pan over medium-low heat, about 5 minutes. They are done when you smell them, don't burn them.
- Chop the nuts and cool.
- Combine the cranberries, nuts, sugar, zest, and salt and add to the pan. Pat in a level layer.
- Whisk eggs and sugar until smooth. Add the vanilla and almond extract.
- Whisk in the cooled butter until smooth, then add the flour, almond flour, baking powder, and salt. Whisk until it's a smooth thick batter.
7. Pour the batter over top of the cranberries and nuts.
8. Smooth the batter out evenly. Berries may or may not show. Bake cranberry pie for 35-45 minutes, until the top is golden and a metal cake tester or thin skewer comes out clean when inserted in the center of the pie.
9. Cool the cake in the pan for 15 minutes, then run a think knife or metal spatula around the inside of the pan, release the spring, then cool the cake on a wire rack.
Serving Nantucket Cranberry Pie
This fresh cranberry pie shines warm, when the cranberries are jammy and the crumb is tender. A dusting of powdered sugar is classic, but it's also wonderful with:
- A scoop of my homemade vanilla ice cream.
- Lightly sweetened whipped cream (or coconut cream for DF).
- Crème fraîche for a tangy contrast.
And leftovers for breakfast are divine, as a friend informed me! For another easy, one pan cake, try this lemon olive oil cake, made with cornmeal.
Storing
This easy cranberry dessert keeps well for 1-2 days at room temperature. The juicy cranberries and nut crumb keep it wonderfully tender and jammy. Like many fruit-forward bakes, it softens as it sits.
- Best within: 1-2 days.
- Room temp storage: Lightly covered.
- Refrigerate if keeping longer than 2 days and bring to room temperature before serving (but it's even good cold, trust me).
- Heat briefly in a 300°F oven for ~10 minutes of desired to warm (avoid microwaving).
Freezing
Freezing isn't recommended - the fresh cranberries release moisture when thawed and the delicate crumb becomes too soft.
Recipe FAQs
Despite the name, this isn't a traditional pie with a pastry crust. It bakes like a rustic cranberry cake/torte - jammy cranberries and toasted nuts on the bottom with a tender, buttery batter baked over the top.
Early New England recipes used the word "pie" more broadly for baked dishes, similar to shepherd's pie. This vintage cranberry dessert kept the name, even though it behaves more like a cake.
Yes - use a 1:1 gluten-free flour blend and keep the almond flour. The almond flour adds tenderness and helps mimic traditional cake texture.
Fresh cranberries work best. Frozen cranberries release extra moisture and can change the texture and bake time, so they're not recommended for this recipe.
More Holiday Dessert Recipes
Besides this wonderful holiday cranberry dessert, try a silky chocolate or pumpkin mousse, or a pumpkin tart, or even classic creme brulee. Special desserts make a holiday meal even more memorable.
Last Step! Did You Make This Recipe?
If you tried it, I'd love to hear how it went. Your comments (and ⭐️ star ratings) help other readers know what to expect, and help me keep creating high quality, free recipes for you.
📖 Recipe
Nantucket Cranberry Pie
Equipment
- parchment rounds or paper
- Large mixing bowl
- flexible spatula
Ingredients
- ¾ cup unsalted butter 6 ounces, or sub plant butter sticks
- 2 ounces raw walnuts ¼ cup
- 2 ounces raw pecans ¼ cup
- 8 ounces raw fresh cranberries 2 cups
- ⅓ cup sugar
- ½ teaspoon orange zest ½ an orange
- 1 pinch sea salt
- 2 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 cup GF flour blend or all purpose flour, I use King Arthur flours
- 3 tablespoons almond flour or sub more flour
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
Optional garnish (either one)
- 1 cup heavy whipping cream
- 1 quart vanilla ice cream
Instructions
Prepare pan, pre-heat oven
- Butter the side of a 9" springform pan and line with a parchment round to fit the bottom. Pre-heat the oven to 350°F.
Melt butter
- Add butter to a small pan over low heat and melt, then cool for 5 minutes before using in the batter.
Toast the nuts
- In a medium skillet or fry pan over medium-low heat, toast the nuts for 5 minutes or until fragrant. Watch so they do not burn. Cool and chop.
Make cranberry base
- In a medium bowl toss the raw whole cranberries with sugar, orange zest, and salt, then add chopped nuts. Pour into the springform pan and pat level.
Make the batter
- Whisk eggs and sugar until smooth. Add the vanilla and almond extract. Whisk in the cooled butter until smooth, then add the flour, almond flour, baking powder, and salt. Whisk until it's a smooth thick batter.
- Pour the batter over the cranberries and smooth with a spatula. Bake for approximately 35-45 minutes, until the top is lightly golden and glossy, and a metal cake tester or thin skewer comes out clean when inserted in the center of the pie.
- Remove pie from the oven and cool 15 minutes. Run a thin bladed knife or flexible metal spatula around the inside edge of the pan to loosen the pie, then release the spring. Serve warm or at room temperature dusted with powdered sugar or a scoop of vanilla ice cream.
Notes
Nutrition
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