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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 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 Cranberry 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.
Nantucket Pie
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 great for so much more than just sauce! I’ve enjoyed exploring different ways to use these tart berries.
Slightly chewy with a sweetly tart combination, cranberry oatmeal bars are full of cranberries and apples topped with brown sugar and oatmeal crumbs.
This Cranberry Spice Cake is an absolutely perfect cake that takes very little effort to make. There’s no icing, no topping, nothing else is required. This is one of the easiest cakes you will ever make!
Cranberry Christmas Cookies are filled with an abundance of fresh tart cranberries balanced by a buttery sweet cookie. This is not a classically crisp or chewy cookie. I created this cookie specifically to mimic the ever-popular Cranberry Christmas Cake.
Some more of our favorites include the Cranberry Pepper Jam that has become a staple for every cheeseboard we make.
Fresh cranberries are also fantastic in many savory dishes like One Pan Cranberry Chicken and Cranberry Sausage Stuffing.
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.
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
Ingredients
Filling Ingredients
- 2 cups fresh or frozen cranberries
- ½ cup sugar
- ½ cup chopped pecans
Topping Ingredients
- ¾ cup butter softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon almond extract
- 1 cup all-purpose flour*
*Gluten-Free Alternative
- ⅔ cup brown rice flour
- ⅓ cup tapioca starch
Instructions
- Preheat the oven to 350°F. 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
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 12/12/13 – recipe notes and photos updated 11/15/22}
I’m confused. Is there a bottom crust?
There is not. This dessert actually reminds me a bit of cake, but it has been called a Nantucket Pit for longer than I’ve been alive.
Hi Mary, I have been looking for something different to make this year for christmas dessert. Your cranberry pie sounds wonderful! Can’t wait to try it!!
I hope you love it as much as we do!
I made this today for a holiday party and it was the only dessert that was totally gone at the end of the party! I made one and a half recipes because I had a large, deep pie pan, saved a few cranberries to tuck in the top of the batter, and sprinkled the extra sugar over the top. It was perfect – 3 people asked for the recipe. Happy holidays to you all, and thanks for a new classic!
I’m glad it’s a hit!
Anyone make this in a 9×13 pan -more of a cake, vs. a pie? I’m thinking of doing a double batch this way.
That should work fine.
I doubled the recipe and made it in a 9×13 today and it turned out exactly like the pie pan version.
Happy to hear it!
Hi, I am trying to make this in a 12” skillet. Should be fine? Thinking of not doubling the recipe but doing one and a half recipe.
One and a half should work nicely.
We love this and make it for the holidays. My little could eat the whole thing by themselves if I let them.
First time I made this, I had no issues with sticking bottom crust. Every single time after that, no matter how much extra butter I use to grease the pan, it sticks to the glass pan (same pan each time).
Why? Is it because I’m not serving it warm from oven?
Thank you for a wonderful recipe!
That’s bizarre. I honestly don’t have a clue why that is happening. I’ve served this both warm and at room temp without issues.
I made another pie, experimenting with the cranberry and sugar layer. I had a lot of loose sugar so carefully sifted that out and didn’t place in bottom of pie plate as usual. I typically pour it all in.
This time I didn’t have any stuck filling so I figured it out. I guesstimate I can get away with a 1/4 c sugar instead!
Thank you for a wonderful recipe.
I have been making this for the past several years, and it turns out well consistently. I use frozen cranberries and I do rinse them before mixing with the sugar and chopped pecans because the extra bit of moisture helps the mix stick together better. Having said that, I avoid including extra water in the filling by straining the cranberries well after rinsing. While the filling sits in the buttered glass pie dish, I mix the batter topping. This gives the cranberries a little time to thaw slightly. They cook and rise beautifully during baking, and I have found that 45 minutes in my oven is the perfect timing for this. Though called a pie, this recipe reminds me of clafoutis, which is also made by putting fruit on the bottom, topped with batter. I refrigerate leftovers because of the dairy in the recipe but that is personal preference, and flavor and texture do not seem to be compromised by doing so. Slices can be warmed in the microwave or oven easily and are delicious served with vanilla ice cream. Thanks for sharing this recipe!
I’m so glad it’s become a favorite!
This pie has become a household favorite and a treat to take to church functions. The gluten free recipe is delicious and the only way I make it. I like to cook the cranberries and sugar then add the fruit mixture to the bottom of the buttered pie plate.
I’m glad it’s a hit!
Can the recipe be adapted for someone with an egg yolk allergy?
I’m sure it could be, but I haven’t tried that myself.
This is the most delicious and popular pie I’ve ever made. I’ve been asked to make it over many times.
I’m so glad that you like the pie, Carol!
Loved your recipe for Nantucket Cranberry Pie Mary! So easy to make and absolutely delicious! The perfect blend of flavors… not sour, not too sweet. The fruit to cake ratio was exactly right in mind.
I’m thrilled it’s a win for you!
Could you make this in an aluminum foil pie pan? I am planning to make multiples and only have one glass pie dish
That will work fine. If your pans are smaller, you may need to use less of the batter in each one. (if you’re making multiples, you’ll likely just get an extra pie out of it.)
I have a question, would I need to adjust the recipe to allow adding fresh pineapple to the pie, or would that make it too moist?
I suspect that might add too much moisture, but without trying it myself I can’t say for certain. I think you could get away with drained crushed pineapple, but fresh chunks? I don’t think it would work the same way.
could I use diet sugar instead of regular sugar? How much would I use?
You’ll want to use whatever the recommended substitution amount is. I’m unfamiliar with that particular substitution.
Does it freeze well?
Yes, it freezes nicely.
Came out gummy and overly sweet and did not slice well and stuck to the pan!
I’m sorry to hear it. It sounds like it was over mixed.
Very good. I think I saw a comment asking if it works with an egg replacer (I used 2 flax eggs and it worked great). Although no filling rose to the top it was still super delicious–shortbread cookie-like on top and super tart cranberry walnut on the bottom. I also went scant on the sugar.
Thanks for the recipe!!
I’m thrilled you like it!
Been making this pie for years, my kids who are now grown men they’ll ask for this pie every year, now the grandkids want the pie. The only pie I eat during the holidays and my go to dessert for a pot luck.
I just love how loved this pie is every year!
Easy and delicious. perfect for this time of the year.
Everybody loved it, and requested more for Thanksgiving!
I’m so glad it’s a favorite.
So delicious! I forgot to grease the pan and used a 9” pie plate instead of 10” so the crust overflowed a little but it came out great. Laurie Colwin recommended cutting the cranberries so I did but will try whole berries next. Used a combination of fresh and frozen.
There’s no need to cut the cranberries for this pie. I’m glad you loved it!