Nantucket Cranberry Pie

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Sweet, jammy cranberries and crunchy nuts under a tender batter top—this Nantucket cranberry “pie” bakes in one pan (springform) and eats like a rustic cake. Perfect for Thanksgiving or Christmas. Top with whipped cream or vanilla ice cream.

Prep Time30

Cook Time45

Total Time1 15

Course: Dessert

Cuisine: American

Servings:

Calories: 497kcal

Author: Sally Cameron

Equipment

9" springform pan
parchment rounds or paper
Large mixing bowl
flexible spatula
Chef's knife

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

I recipe tested with part monk fruit and allulose blend to reduce sugar, and while it tastes good, the cake browns much more deeply and the texture is a little different. If you opt to replace part of the sugar, start watching the cake early to avoid over-browning. I preferred the version with all sugar, and while it's a good amount of sugar, it is a holiday dessert after all. Just enjoy!

Nutrition