Nantucket Christmas Cranberry Pie

138 Comments 4.9

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

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

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.
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}

4.91 from 30 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
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

Pin this nowto remember it later
Pin this recipe0

{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

Filed under: , , , , ,

Tagged with: ,

Related Posts

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.

Reader Interactions

138 Comments Leave a comment or review

    Rate & Comment

    Rating




    You can now include images of your recipes in your comments! You'll need to register or log in to upload images.

  1. Beth says

    Too sweet for me, otherwise close to perfect. Easy and quick to put together, the taste is lovely. Will experiment with less sugar, and maybe almond flour in the cake part.4 stars

  2. Cathy Blackwell says

    I made this with Splenda/sugar blend and I still cut back about half of what was called for in the filling and crust. I also used walnuts instead because that’s what I needed to use up. It was INCREDIBLE! I will make this again over the holidays! Thank you!5 stars

  3. Molly Nixon says

    This was a hit at thanksgiving! So much so that I am making little pies as Xmas gifts. It’s absolutely delicious!5 stars

  4. Jennifer says

    This is amazingly good, simple and beautiful. We loved it for both a dessert and also for breakfast. I subbed vanilla extract for the almond extract. Sooooo good.5 stars

  5. Shirley Hill says

    This pie is amazing and so simple to make! I have even gotten in the habit of buying fresh cranberries and then freezing them so I can make this pie after the holidays. This recipe will not disappoint 👍5 stars

  6. Corrie says

    I’m planning to make this today- but don’t have a pie plate that isn’t already in use– what size cake pan could I use instead? 9×9? 9×13?

    • Mary Younkin says

      I’d probably use a 9×13 and know that it will be a little thinner and may cook faster. Alternatively, the 9″ square will work or a round cake pan, just add a few minutes more and check for doneness.

  7. Linda Talbot says

    I received this pie as a gift this morning from a good friend. It’s nothing short of amazing and so good I absolutely had to find the recipe ASAP!
    My freezer usually has at least 6 bags of fresh frozen cranberries in it but I can see that will no longer be enough.
    Thank you Mary, for this and the cranberry cake recipe – I’ll do both and am sure will please my neighbors immensely.

    Linda5 stars

  8. Janet D says

    With no holiday parties or big family holiday dinners, I didn’t bake as much as I normally would. Finally got around to making the Nantucket Christmas Cranberry Pie this weekend.

    It was super easy and came out delicious. I used fresh cranberries for the filling. In the cake I subbed half the sugar with Swerve granular and used whole wheat flour. Will definitely make it again.5 stars

  9. Kim H says

    I love this pie and have made it several times. I have a lot of people to serve today and wanted to double the recipe, however, I only have 3 cups of cranberries in my freezer. Do you think I could add 1 cup of frozen blueberries with it? Would these two taste ok together? Thanks for the recipe!5 stars

  10. Lindsay says

    Hi Mary,

    Will the GF version last for a few days? Would you only loosely cover it too? I’m hoping to make this for a family in my church and can’t count on having enough time that morning. (I have small kids, etc.). I haven’t made many GF baked goods, so I’m struggling with knowing what’s good to make ahead & how. Also, isthis too tart for little kids?

    I loved your cranberry cake so much that I have bags of cranberries in my freezer! 🙂 The cranberries in that are tart the first day and sweeter on the next.

    • Mary Younkin says

      This is a little more tart than the cake, but my kids love it. It will keep nicely very loosely covered for a couple days without any issues.

See More Comments