More like a cake than a pie this easy and absolutely yummy Nantucket Cranberry Pie is bursting with perfectly balanced sweet-tart flavors! The best part, it’s crazy easy to make, and no need to make a crust! Serve it warm with a dollop of ice cream on top for a heavenly dessert. You can also use both fresh or frozen cranberries. Perfect last-minute holiday dessert for Thanksgiving, Christmas or to welcome the New Year!

I am totally obsessed with cranberries! Of all the berry recipes I have here on the blog, most of them use cranberries. You’re probably wondering why?

The answer is in my ethnicity! Well, that’s what I think anyway!
All Filipinos (most for sure!) love sour, tart flavors! We love our soups tart (sinigang); we love our fruits tart (green mangos and green guavas plus tamarind!), we love our condiments and dipping sauces with sour flavors, too – these are just to name a few.

You can say we Filipinos have a penchant for all things sour and tart!

It’s no surprise that with its sharp sour flavor, I immediately fell in love with cranberries. I know that I could use it for many desserts to provide a delicious contrast to sugary sweet flavors.

So, I continue my quest to make more delicious cranberry recipes not just for you my dear readers but truly for myself too!

This pie (or more like cake really!) is indeed full of that sweet-tart flavors I crave in a dessert! I love that it provides just the perfect balance of such flavors and tends not to be too sweet.

I advise making it a day ahead for the flavors to fully develop. It is just so pleasing to the palate that way. But if you cannot wait, don’t worry – it would still be yummy!

Serve it warm with ice cream or pouring cream or on its own at room temperature. Make sure to freeze cranberries so that even in the summertime you can make this pie because frozen cranberries work perfectly with this dessert! Enjoy!

FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.

WHAT ARE THE INGREDIENTS FOR EASY NANTUCKET CRANBERRY PIE?

• 2 1/2 cups cranberries, fresh or frozen, coarsely chopped
• 1/2 cup pecans or walnuts, chopped
• 1/2 cup white sugar – this is for the filling.
• 2 large eggs, lightly beaten
• 3/4 cup (12 tablespoons) unsalted butter, melted
• 1 cup white sugar – this is for the cake
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract

HOW DO YOU MAKE EASY NANTUCKET CRANBERRY PIE?

Preheat the oven to 350F. Lightly butter a 10″ pie plate. Set aside.

Combine the chopped cranberries, nuts, and 1/2 cup sugar in a bowl. Spread the mixture all over the bottom of the prepared pan.

In a mixing bowl, beat together the eggs, melted butter, 1 cup of sugar, flour, and salt, plus the vanilla and almond extracts. The batter would be thick.

Spread the thick batter all over the cranberry mixture. For convenience, use an ice cream scooper to place the batter all over the filling. Thereafter, I use a flat spatula to spread the batter all over, as near to the edge of the cake as possible.

Bake the pie for 45-50 minutes, until a tester inserted into the center comes out clean and the topping is done. Remove the pie from the oven. The pie’s flavor develops and gets better as it sits so this is perfect to make a day ahead. If pressed for time, it’s great to eat on the same day, too.

Serve warm, or at room temperature on its own but I highly recommend it with whipped cream or ice cream on top!

TIPS & TRICKS

Most recipes I found online list only 2 cups of cranberries for this pie. Since I love a good contrast of sweet-tangy flavors, I opt for an extra 1/2 cup of cranberries (even tried an entire pack of cranberries!) so the pie is not overly sweet. If you prefer it sweeter with just a hint of tartness then use only about 2 cups of cranberries. Either way, you’d enjoy this amazing pie that’s really more of a cake!

It doesn’t matter as it’s absolutely scrumptious!!!

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4.75 from 12 votes

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Easy Nantucket Cranberry Pie

More like a cake than a pie this easy and absolutely yummy Nantucket Cranberry Pie is bursting with perfectly balanced sweet-tart flavors! The best part, it’s crazy easy to make, and no need to make a crust! Serve it warm with a dollop of ice cream on top for a heavenly dessert. You can also use both fresh or frozen cranberries. Perfect last-minute holiday dessert for Thanksgiving, Christmas or to welcome the New Year!

Course Desserts

Cuisine American

Keyword best nantucket cranberry pie, easy nantucket cranberry pie, how to make nantucket cranberry pie, nantucket cranberry cake

Prep Time 10 minutes

Cook Time 45 minutes

Servings 8

Calories 421 kcal

Author Manila Spoon

Ingredients

• 2 1/2 cups cranberries, fresh or frozen, coarsely chopped
• 1/2 cup pecans or walnuts, chopped
• 1/2 cup white sugar (for the filling)
• 2 large eggs, lightly beaten
• 3/4 cup (12 tablespoons) unsalted butter, melted
• 1 cup white sugar, (this is for the cake topping)
• 1 cup all-purpose flour
• 1/2 teaspoon salt, (use about half if using salted butter)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Instructions

1. Preheat the oven to 350F. Lightly butter a 10″ pie plate. Set aside.

2. Combine the chopped cranberries, nuts, and 1/2 cup sugar in a bowl. Spread the mixture all over the bottom of the prepared pan.

3. In a mixing bowl, beat together the eggs, melted butter, 1 cup of sugar, flour, and salt, plus the vanilla and almond extracts. The batter would be thick.

4. Spread the thick batter all over the cranberry mixture. For convenience, use an ice cream scooper to place the batter all over the filling. Use a flat spatula to spread the batter all over, as near to the edge of the pan as possible.

5. Bake the pie for 40-50 minutes, until a tester inserted into the center comes out clean and the topping is done. Remove the pie from the oven. The pie's flavor develops and gets better as it sits so this is perfect to make a day ahead. If pressed for time, it's great to eat on the same day, too.

6. Serve warm, or at room temperature on its own but I highly recommend it with whipped cream or ice cream on top!

Recipe Notes

TIPS & TRICKS
Most recipes I found online list only 2 cups of cranberries for this pie. Since I love a good contrast of sweet-tangy flavors, I opt for an extra 1/2 cup of cranberries (even tried an entire pack of cranberries!) so the pie is not overly sweet. If you prefer it sweeter with just a hint of tartness then use only about 2 cups of cranberries. Either way, you’d enjoy this amazing pie that’s really more of a cake!
It doesn’t matter as it’s absolutely scrumptious!!!

Nutrition Facts

Easy Nantucket Cranberry Pie

Amount Per Serving

Calories 421 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 12g75%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 94mg31%

Sodium 2004mg87%

Potassium 78mg2%

Carbohydrates 50g17%

Fiber 2g8%

Sugar 2g2%

Protein 3g6%

Vitamin A 619IU12%

Vitamin C 4mg5%

Calcium 20mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.