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 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.

Cranberry Pie might be the easiest pie you'll ever make! get the recipe at barefeetinthekitchen.com

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!

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 great for so much more than just sauce! I’ve enjoyed exploring different ways to use these tart berries.

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.

Cranberry Pie - get the recipe at barefeetinthekitchen.com

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

4.86 from 48 votes
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.
Pin Print Review
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 8 servings

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 flour *

* GLUTEN-FREE ALTERNATIVE

  • cup brown rice flour
  • 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

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!

{originally published 12/12/13 – recipe notes and photos updated 11/15/22}

Cranberry Pie with ice cream

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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. Traci says

    I’m excited to make this as something different from the normal Thanksgiving pies! Can I make this in advance, and if so what is the best way to store it in order to preserve the texture of the crust? I’d like to make it the day before if it will keep well. Thanks!5 stars

  2. Pamela Huber says

    I just made this pie and had my first piece. It is delicious! You weren’t joking about putting a heavy coating of butter in the pan because it sticks. My only question is this: I ended up with a very sticky bottom of pure sugar on the bottom and the slice does not come out clean. Did I do something wrong? I did use fresh cranberries and the sugar did not stick to them like in your photo.4 stars

  3. Virginia in Vermont says

    I cannot have sugar and I wanted this pie so badly! So, I substituted Pure Cane baking sugar alternative for the sugar and prayed. It is perfect! What a delightful recipe and Pure Cane has no aftertaste, so you can’t tell there is no sugar! Thanks so much for a wonderful recipe.5 stars

    • Kasey says

      Thanks for experimenting FOR me. I also need sugar free/low sugar desserts. I live in Wisconsin, which is the #1 producing state of Cranberries at 59%, and I adore them. My family lives near the cranberry bogs in northern Wisconsin and I ALWAYS have a large supply on hand! I also like them tart, just like my rhubarb. Don’t be making anything too sweet that it covers the beautiful tart flavor. Anyway, thank you, will make soon!

  4. Dee says

    Hi Mary!
    I am making this today and looked through all the FAQ and did not see if you should sift the flour?
    Please advise, can’t wait to try this!!!
    Thanks for your delicious looking recipes!!!!5 stars

  5. Suzie says

    I will be baking this beautiful pie in the morning. Do you think it’s safe to cover and leave on counter a couple hours before indulging? We are coming back to our house for dessert.

  6. Janet says

    Hi I would like to make this as a 9×13” for a potluck, would you suggest a 1 1/2 times this recipe or just make 2 pies?

  7. Cindy says

    This is absolutely amazing!!! My husband dug into it as soon as I took it out of the oven. Sweet, tart, crunchy, chewy…So delicious!! Thank you!5 stars

  8. Buddy Armbone says

    What a great idea!
    Not too sweet, a little tart, and a soft cakey bite with some cracking texture. The pecans were a perfect addition. (I toasted pecan halves in the air fryer at 325F for five minutes. My daughter the pastry chef says “Always toast your nuts.”
    We used frozen berries and a 9.5” Pyrex pie plate.5 stars