Nantucket Christmas Cranberry Pie

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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}

4.91 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
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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. Janet says

    I made this yesterday, I LOVE IT. MY husband did not care for the tart from the cranberries. Soooo that means I have to eat the WHOLE CAKE

  2. Louise L Marcellus says

    what is the nutritional value? I’m on a low carb diet. Can I use almond flour rather than all purpose flour?

    • Mary says

      This will work with other berries, however, it won’t have the same sweet and tart balance that the cranberries give it.

  3. Pat says

    Made the pie today, Christmas morning. Very easy. Haven’t tasted it yet but it smells delicious. Thank you for sharing.5 stars

  4. Alene says

    I made this with Laurie Colwin’s original recipe when I didn’t have to be gluten free. Sighhh. So long ago that I only vaguely remembered what it was like. I do remember it being a little more cake-y though. This was a very good copy! Believe me, it will be gone in a day or two! I have so many cranberries frozen that I think I will try it again, with just a pre-made gluten free flour, like Better Batter. I usually have pretty good luck with that one. It is a trial to be a former baker with ordinary flour and have to try to convert my favorite things. So your efforts are greatly appreciated!! And yummy too! Thank you.4 stars

    • Mary Younkin says

      If you have a GF flour blend that you trust, you can absolutely substitute it for the all purpose flour in this recipe. I haven’t tested the recipe with different all-in-one flour blends, so I can only speak to the way the recipe is written.

  5. Lena Webster says

    I’m going to try this. I make a cranberry pie with the cranberries boiled in orange juice, grated orange and raisins in a crust but I will try the same combination like this instead of crust!

  6. Krista says

    I was thinking about making this the day before a party. Would the pie still be the same texture the next day, and how, should I store it? Thanks!

  7. Jeanne Ketterer says

    After you dollop the batter over the cranberries, is it hard to spread? I don’t bake at all but would like to try this recipe.

  8. Janice says

    My aunt made this cranberry pie for us in St. Louis, MO, back in the 1950’s. Love it! Tastes great and easy to make.5 stars

  9. Joni Fontana says

    Fantastic pie! So easy and full of flavor. I added orange zest in with my cranberries for an extra burst. It will be a go to through the holidays.5 stars

  10. Paula says

    We loved the Christmas Cranberry Pie. I put 1 1/2 batch of the filling in with the zest of a large orange. My family wants me to make it for Thanksgiving and I’m going to add a 1/2 tsp of cinnamon to the topping. I added some cinnamon sugar to the top of the first one I baked and it smelled so delicious while it was baking😃.

    • Mary Younkin says

      It will keep nicely for a few days, Julie. I recommend keeping it very loosely covered, so the crisp top crust doesn’t soften. (Humidity will affect it as well.)

  11. 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

  12. 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

  13. 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

  14. 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

  15. 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.

  16. 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!

  17. 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

  18. 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

  19. Sab says

    Hi! It looks yummy! I’ve got some fresh cranberries and this is so tempting. I’m allergic to almonds though. Do you think it would be good with vanilla extract instead of almond?

  20. Sylvia says

    AM planning to make this for THanksgiving. I would like to serve it warm but need to bake before the turkey. Can it be heated up?
    Thanks,
    Sylvia

  21. Janet says

    Hi, I will be using frozen cranberries. Should I defrost them first or bake from frozen?
    AND
    When putting the topping on, if it is quite firm, it will be difficult to spread over the cranberries. SHould I just leave the topping in lumps as you show and will it spread out?
    Thanks.

  22. Lady says

    So easy and delicious! A little too much sugar in the filling so I’ll cut back next time. Thanks for sharing this recipe.4 stars

  23. Tim Schneider says

    Hi there! This was absolutely DEEELICIOUS! I was sad when it was gone, but I will definitely make it again. Thanks for an easy yummy dessert!5 stars

  24. 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

  25. 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

  26. 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

  27. 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

  28. 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

  29. 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.

  30. 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

  31. 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

  32. 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