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 Overnight Baked Oatmeal with Fresh Cranberries and 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.
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
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
{originally published 12/12/13 – recipe notes and photos updated 11/15/22}
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
Mary Younkin says
Sometimes they poke through and other times they don’t, Sandy. It’s kind of weird like that. I’m glad you liked the pie!
Bridgett says
I don’t have any cranberries right now (😩). Think I can make this with blueberries instead?
Mary Younkin says
Yes! This is delicious with blueberries too, Bridgett.
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!
Mary Younkin says
I’m so happy that everyone enjoyed it, Monica!
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.
Mary Younkin says
I’m so happy that you loved it, Elaina!
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.
Mary Younkin says
I’m so happy to hear that you enjoyed the recipe, Elizabeth!
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.
Mary Younkin says
Yes, this will work in smaller pans, Sallie.
Suzanne says
THis looks so good! Can i use other types of fruit in this recipe too?
Vanessa says
Thanks for sharing! How far ahead of time can I make it?
Shannon says
Have you tried almonds with it? I have a walnut allergy.
Mary Younkin says
This should work nicely with sliced almonds, Shannon.
Linda says
This looks delish would love to try. Do you think I could sub almond flour for Brown rice flour?linda
Mary Younkin says
I’m glad that you like the look of the cake! Unfortunately, almond flour is not a 1:1 substitution, Linda. It won’t work the same way.
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.
Susan says
I’ve made this for 20 years at Thanksgiving and Instead of almond extract, I use orange and a bit of vanilla. It’s a great recipe. This year, I made them as gifts!
Mary Younkin says
I’m so glad that you love this so much, Susan!
Jennifer says
Looks amazing! I’d like to try but only frozen cranberries available now. Do they need to thaw first?
Mary Younkin says
I add them directly to the batter from the freezer, Jennifer. Frozen will work fine.
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!”
Mary Younkin says
I’m so happy to hear that you’re enjoying the pie, Gary!
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!!
Mary Younkin says
I’m so glad you love it too, Sarah.
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?
Mary Younkin says
Yes, that will work fine, Sab.
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
Mary Younkin says
Absolutely, Sylvia. If you would like to serve this warm, you could reheat slices in the microwave. (I typically serve this at room temperature.)
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.
Mary Younkin says
Frozen cranberries will work fine, Janet. I just smush the topping down over the pie – as it is pictured. Happy baking!
Anat says
Wow, just wow, it was delicious!!! Super easy and fun to make and unbelievably yummmmmmy!
Mary Younkin says
I’m thrilled that you like the pie, Anat.
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.
Mary Younkin says
I’m glad you’re enjoying the pie.
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!
Mary Younkin says
I’m thrilled to hear that you’re enjoying it, Tim!