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}
Melanie says
This is a keeper! It’s absolutely delicious and so incredibly easy.
Mary Younkin says
I agree, Melanie. Thank you!
Larysa Theriault says
Made Cranberry Pie found it to be very sickey sweet. Could not eat it without icecream to kill some of the sweetness. Ended up pitching it.
Mary Younkin says
Sorry to hear that Larysa.
Diane gossman says
Can you substitute vanilla if you don’t like almond extract
Mary Younkin says
Yes you can, Diane.
Rob says
This was delicious. I used Stevia instead of sugar and used a little less. I baked it for 43 minutes. It really isn’t a pie as it doesn’t slice well. I would call it a cobbler. I added a little cinnamon to the filling.
Mary Younkin says
I am glad you enjoyed it, Rob.
Sunny says
I have made this a bunch of times. This recipe is so simple and easy and versatile.
I have also made a blueberry pie 🫐, a 🍒 cherry pie. And 🍑 peach pie. (Will try strawberry 🍓 rhubarb when both are in season) Every night I would make a different fruit for my family over 4 days — Must say the cranberry was unanimously the winner but each was wonderful & enjoyed!
Mary Younkin says
I’m so happy to hear that you’ve been enjoying the recipes, Sunny!
Trudy says
I made this pie and had clumps of hard sugar in the bottom. How do I avoid this? I loved the other parts of the pie.
Mary Younkin says
Hi, Trudy! I’d double-check to make sure that the butter and sugar were fully mixed together with the rest of the ingredients; if they weren’t, clumps could form at the bottom. I’m glad to hear that you still loved the pie. Happy baking!
Susan says
I made this last Christmas, and it was a big hit! I want to make it again, but I’m wondering if I could do it in advance and freeze it. Has anyone tried this?
Mary Younkin says
Hi, Susan. I’m not sure how well the pie would thaw/reheat after freezing, but it could work. If you make the recipe in advance, let me know how it turns out! Happy baking.
Courtney McCurdy says
One of my families FAVORITES! Recipe is perfect.
Mary Younkin says
I always love to hear that someone has a new favorite recipe from the site, Courtney. I’m glad your family’s loving the pie. Happy baking!
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Pat klein says
So good . We are not big cranberry lovers but this was so easy and so delicious. I love the crust and how easy it is. I made an apple pie with recipe too. Also very delicious.
Mary Younkin says
Happy to hear that the pie turned out so well, Pat! Happy baking.
Heather Uren says
The gluten free version is excellent. Very quick and easy to put together and bakes up with wonderful results.
I cut back a lot on the sugar for both the filling and the topping. No baking issues whatsoever.
I’ve been making this for a couple of years, never a complaint.
Mary Younkin says
I’m so happy to hear it’s a hit with you, Heather!
Joanne Vasques says
My mother first came across this recipe in The Cape Cod Times. We have made this every year since then, it is always a hit. I’ve taken it to friend’s feasts, and to pot luck suppers at church, everyone raves about it! The tradition started in the mid 80’s!
Cary Omboga says
Hi,
I can only find fresh cranberries not frozen is there a modification for fresh?
Mary Younkin says
Hi, Cary. You can use fresh or frozen cranberries in this pie. Happy baking!
MARGARET R SOTOS says
Can I cook the cranberry Christmas pie in advance? How do I store it? Keep it out for 24 hours? Or put it in the fridge until Thanksgiving dinner?
Mary Younkin says
Hi, Margaret. You make this recipe in advance. I’d recommend refrigeratingit.
Ernie Dowd says
Hello Mary, As we were having Thanksgiving dessert aftewr an incredible dinner, My daughter brought out her selections of pies. They included the typical pumpkin and apple and her favorite cranberry curd pie. That got me to thinking about my mom (an incredible baker) and a cranberry cake pie she’d make.. I started looking through her post WW2 recipe box and found it! Two differences were her recipe called for 3/4 cups of melted shortening…remember butter was a luxury during the war and used walnuts instead of pecans….It came out exactly as I remembered…My mom brought up 7 kids and cooked wonderfully using ingredients that were available…I am so glad she taught me to cook and bake! I think I’ll try making it with butter next time.. Thanks for your version of this now favorite pie!
Mary Younkin says
You’re welcome, Ernie. I’m glad this pie helps bring back memories. Happy baking!
LML says
We’re obsessed with this recipe. I’ve made it numerous times over the past few years for our own home where I could control the timing and serve it nice and warm. I follow it exactly as written and it’s perfect every time. This year I would like to make it to take to someone’s home. I’m wondering if/how you would recommend warming it. Honestly, at home I just leave it on the counter and we don’t bother reheating after the first day and it’s still great. I’m just looking for options though. Thanks so much for the great recipe!
Mary Younkin says
Hello! You could just serve the pie at room temperature, but if you’re going to take the time to reheat it, I’d warm the pie slowly in the oven. Enjoy the recipe!
Claudette says
WAY too much sugar in the filling and topping. We could hardly eat it, very disappointing.
Mary Younkin says
Sorry to hear that the pie wasn’t your favorite, Claudette. Everyone has different tastes. Hopefully your next baking project turns out more successfully.
Tom says
Claudette …simple…just use less sugar…or use a sugar substitute…this pie was so easy I made four of them and gave them to neighbors for Thanksgiving….
Tom says
Great recipe Nantucket Cranberry Christmas Pie …and easy to make which made it a great pie to give as a gift. Someone wrote that it was to sweet…WELL…use less sugar….this pie was GREAT…in every sense of the way…going to make a few of these and give them out as a gift at Christmas ….cannot say enough about this pie
Tom.
Mary Younkin says
I’m glad it’s a win, Tom!
Linda says
If I use frozen cranberries, do they need to thaw? Will the consistency be more runny?
Mary Younkin says
Hi, Linda. The consistency should be about the same. Happy baking!
Chris Langdon says
Have not made it yet but curious about replacing a little bit of the cranberries with raspberries?
Mary Younkin says
Hi, Chris. That sounds like a delicious idea.
Christine says
Awesome!
Tristan Black-Colla says
I love this pie. Every time I take it somewhere, I end up having to share the recipe. It makes people who don’t like cranberries LOVE cranberries. Can this be made in advance and/or frozen at all?
Mary Younkin says
Hi, Tristan. You might be able to freeze this pie, but I haven’t tried it before, so I’m not sure how well it would thaw. You can make this pie a day or two in advance without an issue, though. Happy baking!
Penny Hatfield says
Easiest pie I have made. Besides being delicious. I changed the sugar to Swerve white sugar with cranberries. And Swerve brown sugar in cake part! It was perfect!!
Mary Younkin says
I’m glad you were able to adjust the recipe to fits your needs, Penny. It sounds like you loved the pie! Enjoy, and happy baking.