Nantucket Christmas Cranberry Pie {traditional and gluten free recipes}

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From the crunch of the sugar crust on the bottom to the juicy cranberries to the flaky cake layer on top; Nantucket Christmas Cranberry Pie is cranberry dessert heaven.

This recipe was sent to me by a reader, Maureen. She saw our Cranberry Christmas Cake on Facebook and it reminded her of this pie. She thought we might like it and she was right.

Cranberry Christmas Pie - get the recipe at barefeetinthekitchen.com

Cranberry Pie

The sweetly tart combination proved to be irresistible! My whole family LOVED this pie and I even ate it again for breakfast. That’s how much I enjoyed it.

If you can’t decide whether to make cake or pie, this recipe is your answer!

 

Crunchy pecans are added to a mixture of tart juicy cranberries and sugar, then topped with a buttery batter to make ta dessert that’s a little bit cake and a little bit pie.

Is it a pie-like cake? Is it a cake-like pie? I don’t know but I do know that it tastes phenomenal!

This Cranberry Pie is the reason I stash cranberries in the freezer! - get the recipe at barefeetinthekitchen.com

Christmas Pie

Have you ever made cranberry pie before? I admit that it’s not the first thing I think of when I think of pie but it makes total sense.

We eat a lot of cranberries around the holidays and even more pie so why not put the two together?

This Cranberry Pie recipe is also far less fussy than your typical Christmas Pie. Instead of rolling a delicate pie crust, you simply pour the cranberry filling into a pie pan and top with a batter made from butter, eggs, sugar and flour.

 

Cranberry Pie might be the easiest pie you'll ever make! get the recipe at barefeetinthekitchen.com

The resulting pie is begging to be served with a scoop of vanilla ice cream or a dollop of fresh whipped cream. Of course, it’s also perfectly delicious all on its own!

When you’re surrounded by decadent, sickeningly-sweet desserts during the holidays, Nantucket Cranberry Pie is a nice change of pace. It’s still plenty sweet and pleasantly rich without being cloying or heavy.

 

It works as a dessert and as a fun breakfast or brunch dish. I’m not too big on sweets and this pie was just right for me!

Cranberry Christmas Pie - get the recipe at barefeetinthekitchen.com

Fresh Cranberry Recipes

This pie is a fabulous way to cook fresh cranberries but frozen cranberries work just as well! 

Many of us snack on dried cranberries all year long but don’t do much with the fresh berries until it’s time to make Cranberry Sauce around Thanksgiving and Christmas.

I love our traditional Homemade Cranberry Sauce and all the new versions I’ve experimented with over the years like this Hot Pepper Cranberry Sauce.

 

Fresh cranberries are for more than just sauce! I’ve enjoyed exploring different ways to use these tart berries.

Some favorites include Overnight Baked Oatmeal with Fresh Cranberries, Cranberry Pepper Jam, and the aforementioned Cranberry Christmas Cake.

Fresh cranberries are also fantastic in many savory dishes like One Pan Cranberry Chicken and Cranberry Sausage Stuffing.

Cranberry Pie - get the recipe at barefeetinthekitchen.com

Gluten Free Pie 

I’ve made this pie with all-purpose flour and a blend of gluten-free flours. It turned out great both ways.

I’ve listed the gluten-free flours I used in the recipe below but if you’re not after a gluten free recipe, feel free to just substitute each of those ingredients with all-purpose flour.

For more pie recipes you might love, check out my Pumpkin Cheesecake Pie,  Lemon Angel Pie, and German Apple Pie.

Apple Pie Bars with Bourbon Caramel Sauce are another fun and tasty take on traditional pie. For a simple yet beautiful pie bursting with seasonal berry flavor, try this Deep Dish Berry Pie.

Check out all of the Gluten-Free Dessert Recipes on this website!

Cranberry Christmas Pie is the reason I stash cranberries in the freezer to use all year long! - get the recipe at barefeetinthekitchen.com

 

Cranberry Pie Recipe

  1. Preheat the oven to 350 degrees. Combine the filling ingredients and stir to combine. Pour into a generously buttered 10″ pie plate.

  2. Combine the butter and sugar in a mixing bowl and beat until smooth. Add the eggs and almond extract and beat again until fluffy. Add the flour and beat once more.

  3. Spread the thick batter over the cranberry mixture in the pan. I used a small cookie scoop to quickly dollop spoonfuls across the top of the pie. It doesn’t need to look perfect.

  4. Bake for 40-50 minutes, test doneness with a toothpick, just to make sure the topping is cooked through. Serve warm with whipped cream or vanilla ice cream.

Cranberry Pie is the reason I stash cranberries in the freezer to use all year long! - get the recipe at barefeetinthekitchen.com

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Cranberry Pie is the reason I stash cranberries in the freezer to use all year long! - get the recipe at barefeetinthekitchen.com

Nantucket Christmas Cranberry Pie {traditional and gluten free recipes}

4.94 from 15 votes
Recipe slightly adapted from Maureen
Pin Print Review
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Course: Dessert
Cuisine: American
Servings: 8 servings

Ingredients 

FILLING INGREDIENTS

  • 2 cups fresh or frozen cranberries
  • 1/2 cup sugar
  • 1/2 cup chopped pecans

TOPPING INGREDIENTS

  • 3/4 cup butter softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon almond extract
  • 1 cup all-purpose flour *

* GLUTEN-FREE ALTERNATIVE

  • 2/3 cup brown rice flour *
  • 1/3 cup tapioca starch *

Instructions

  • Preheat the oven to 350 degrees. Combine the filling ingredients and stir to combine. Pour into a generously buttered 10" pie plate.
  • Combine the butter and sugar in a mixing bowl and beat until smooth. Add the eggs and almond extract and beat again until fluffy. Add the flour and beat once more.
  • Spread the thick batter over the cranberry mixture in the pan. I used a small cookie scoop to quickly dollop spoonfuls across the top of the pie. It doesn't need to look perfect.
  • Bake for 40-50 minutes, test doneness with a toothpick, just to make sure the topping is cooked through. Serve warm with whipped cream or vanilla ice cream. Enjoy!

Notes

If you do not have a 10" pan, a 9" pan will work fine, it will simply need about 10 extra minutes of baking time.

Nutrition

Calories: 430kcal · Carbohydrates: 54g · Protein: 4g · Fat: 23g · Saturated Fat: 12g · Cholesterol: 87mg · Sodium: 169mg · Potassium: 86mg · Fiber: 2g · Sugar: 39g · Vitamin A: 606IU · Vitamin C: 3mg · Calcium: 20mg · Iron: 1mg
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{originally published 12/12/13 – recipe notes and photos updated 10/9/19}

This Cranberry Christmas Pie is the reason I stash cranberries in the freezer! - get the recipe at barefeetinthekitchen.com

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Sandy says

    Hi Mary! I made this Christmas Cranberry Pie. It was yummy. The picture of the pie was showing cranberries baking through the crust. Mine didn’t do that. Did you use more than 2 cups of cranberries? Thank you

  2. Monica says

    This got rave reviews from everyone at Thanksgiving dinner! I used a whole bag of fresh cranberries instead of 2 cups and subbed in walnuts for pecans. I realized too late I didn’t have any pecans. Even the people who don’t like pie told me they give it a 10 out of 10! Thanks for a great recipe!5 stars

  3. Elaina says

    Made this tonight with vegan butter and Namaste GF perfect flour blend for a pie-pocalyse party.

    It took first place! So good and will definitely be adding it to my normal rotation.5 stars

  4. Elizabeth Valachovic says

    Hi Mary, This is a really good recipe. I made it with walnuts bec I had no pecans and cut down the almond flavoring to 1/2 tsp. Also made with with a full bag of cranberries since math isn’t my strong point and I thought there were only 2 cups to a bag. 😀 Anyway thanks for the lovely recipe.5 stars

  5. Sallie Gentry says

    I want to make a couple to gift. Do you think they’ll do well in loaf pans? I was thinking I could half the recipe between two loaf pans to try and maintain the crispy, thinner crust.

  6. Helen Bennett says

    My dad made this for New Year’s. The flavor was fantastic but it stuck. He says he buttered it very well. Can you help? How much butter would you use to say buttered generously? Thank you!

    • Mary Younkin says

      As long as the pan was well coated, it shouldn’t have stuck. If the pan was metal, it will be more likely to stick than a glass pan. I’m glad you enjoyed the pie, Helen.

  7. Gary Kiddney-Fox says

    Soooo yummy and not difficult at all. I wouldn’t hold it strictly for Christmas, but anytime. The flavor of the tart cranberries with the cakey almond “crust leave you really thinking “its a cake, no it’s a pie, but whatever it is ….. is oh so good!”5 stars

  8. Sarah says

    Discovered this December 2019…. and it’s our family favorite! Made it both with butter and flour and dairy free (coconut oil and coconut sugar) GF… a great recipe, easy, and super yummy. Thank you!!5 stars

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