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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 love cranberries with orange, and I’d love to try this pie with that addition, but I’m not sure how much zest/ juice to use. Any suggestions?
I do love that combination as well, Mary. I have never added orang to this pie so it might take some trial and error on your part. But I would start with 1-2 tablespoons of zest and see how it tastes.
I made this today and it looks amazing but I did use half orange extract and added the grated rind of a while arrange to Larry and berries . I used half a Teo of almos extract and 1:2 tsp of orange extract . I also added about a tbsp of maple syrup to berries and then a bit of maple sugar it brown sugar in top of pastry before baking . It looks perfect t and I tasted one berry and sweetness level seems about right . Quick and easy to make !thanks for the recipe
Thank you for sharing, Kathy. I always enjoy learning how others customize recipes.
Made this and added zest of one orange. It was delicious. The second time I made it i subbed raspberries and blueberries and it was great too. For Christmas I’m going to try a blend of cran berries, apple, and raspberries to see how it is.
I’m so glad you’re enjoying the pie, Holly. All of those variations sound delicious!
This sounds like an easy and v delicious recipe. My grandfather has been gone a long time. As he got older and finished a holiday meal he would sit there quietly. If you asked him if he needed more food, he’d answer no thank you. I’m just waiting for pie n cake, pie n cake, that’s what I like. I know now he had dementia. We always thought it would be so funny to surprise him with something like a cross between pie and cake. This sure would do it! I look forward to trying it and sharing with those of us left in the family
Thank you for sharing such a sweet memory, Julie. Merry Christmas.
The description mentions crust but the recipe simply shows batter on top. How do you get crunchy crust like that?
It will automatically form during the baking process, Deb. Just follow the recipe as written.
This looks amazing, and I’m making it for Christmas. Any tips on how to warm it if you make it the day before? It seems like it would be nicer warmed with ice cream on the top. Thanks so much.
You can certainly warm it to serve, Lorraine. I’d just microwave each serving for 20-30 seconds. I typically serve it at room temperature.
Do you cook the fresh cranberries prior to making pie?
No, Hillary, you do not cook the cranberries first.
There is actually already a name for this kind of dessert. It’s neither a pie nor a cake, it’s a buckle!
Call it what you would like – we will go with delicious!
I was wondering if Nantucket pie can be made in advance and frozen?
Yes it can be frozen, Mags.
Delicious! Will be adding to my Christmas dinner. I may even make some for New Years Gifts for the Neighbors since time is running out before Christmas.
You will be the favorite neighbor, Megan!
Could the sugar be reduced? That seems like a lot!
I have not tried it with less sugar.
Hello. Planning on making this for Christmas this year. I’ll probably make it the night before and reheat the day of. Should I keep it in the fridge overnight or leave it at room temperature? Also, does this recipe call for salted, or unsalted butter? Thanks so much!
Salted butter is fine and you can leave it on the counter loosely covered, Ally.
How should leftovers be stored? Does it need to be refrigerated?
I do not refrigerate this, Kimberlynne. I simply store it loosely covered on the counter.
could I use dried cranberries?
You can certainly use dried cranberries, but you won’t have the same sweetly tart result as with fresh cranberries.
Hi. I made this recipe last night. As the “cake” cooled, the filling dropped down to the bottom. I would prefer that it be mixed throughout t the cake. any suggestions or reasons why this happened? Thank you! My baking skills aren’t too polished! Flavor was wonderful!
That’s unusual, Kristi. I haven’t seen that happen before. Is it possible it wasn’t cooked all the way through? I’m glad you still enjoyed the flavor!
Fun to make and looks delicious! I used 1/4 t almond extract and 3/4 t vanilla ax I am not a fan of almond flavoring. Excited to serve to our group of friends tonight, Christmas Eve.
I hope you all love it, Marilyn.
This is an amazing dish to take to a potluck. Everyone loved it and asked for the recipe. I made exactly how written except I used mostly pecans and some walnuts. I was going to skip the nuts because it didn’t seem like it went but I’m glad I didn’t. The pecans were perfect in this dish. I double the recipe. Make this and you won’t be disappointed! Thank you for a wonderful recipe.
I just love reading comments like yours, Lisa. Hearing others enjoy these recipes as much as my family does is the perfect way to start the day.
The Nantucket Christmas Cranberry pie was amazing! It was easy to make and delicious! I found the recipe about an hour before company arrived. I had all the ingredients and quickly made it and it was a hit!
Horray for that! I am so glad you found the recipe, Cheri.
Delicious and so simple! Came together quickly tonight while waiting on dinner to finish. I substituted vanilla extract (2 tsp.) as I didn’t have any almond extract on hand. Baked while we were eating. So yummy!
How should we store leftovers?
You can store them covered on the counter.
Je n’avais plus d’essence d’amande, mais j’avais de la poudre d’amande à dépenser. J’ai donc remplacé l’essence d’amande par de la vanille et j’ai utilisé une tasse de poudre d’amande et une demi-tasse de farine. Avec ces modifications, la cuisson a pris environ 15 minutes de moins que prévu. La tarte se défaisait au moment de la couper, mais c’était délicieux.
I am glad you enjoyed the flavors of the pie.
I love cranberries in any form. This may be my new favorite way to prepare them. I’ve made this twice since Christmas. I will add orange zest to my next one…yum
Orange Zest is a great addition, Brenda.
I made this Thanksgiving of 2021 and it was a hit with the family. This is now a staple for Thanksgiving, Christmas a dish to take to church or to have with friends for coffee. This is absolutely delicious. I do not use the pecans with the filling but use slices almonds to sprinkle on the topping. So easy to make.
I love knowing this recipe is a part of your family traditions, Pam.