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 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!
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.
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!
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.
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 Pie Recipe
- 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.
Nantucket Christmas Cranberry Pie {traditional and gluten free recipes}
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
Nutrition
{originally published 12/12/13 – recipe notes and photos updated 10/9/19}
Juliann Marko says
This was amazing and so easy I have not stopped talking about it.
Mary Younkin says
I’m thrilled that you’re enjoying the pie, Juliann!
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.
Mary Younkin says
I’m glad you liked it, Beth.
Kendra says
Have you tried it with almond flour?
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!
Mary Younkin says
I’m so happy to hear that it was a success, Cathy!
CINDY FEINZIMER says
Hi Mary,
Do you have a recipe for a Christmas Stollen?
Cindy
Mary Younkin says
I do not have a stollen recipe, Cindy.
CINDY FEINZIMER says
Hi Mary,
Can you please send me a link to your Christmas Stollen. I would like to make a Gluten Free Stolen too if you have a recipe for that?
Thank you,
Cindy
Mary Younkin says
I do not have a stollen recipe, Cindy.
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!
Mary Younkin says
I’m thrilled that you like it so much, Molly!
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.
Mary Younkin says
I’m thrilled that you’re enjoying it, Jennifer!
Kendra says
I loved this in GF last year, but have had to cut out grains. Have you experimented with almond or cassava flour?
Mary Younkin says
I have not tried converting this to grain free, Kendra.
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 👍
Mary Younkin says
YAY! I’m all about having cranberries stashed in the freezer all year long, Shirley. I’m thrilled that you like the pie.
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.
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.
Linda
Mary Younkin says
I’m so glad that you love it, Linda!
Beth Fitzgerald says
This is now one of our holiday favorites! The whole family loved it! Thank you for sharing this recipe!
Mary Younkin says
I’m so glad you like it, Beth!