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!

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 more of a cake!

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

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Easy Nantucket Cranberry Pie

Manila Spoon
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!
4.56 from 27 votes
Prep Time 10 minutes
Cook Time 45 minutes
Course Desserts
Cuisine American
Servings 8
Calories 421 kcal

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
 

  • 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.
  • Use a flat spatula to spread the batter all over, as near to the edge of the pan as possible.
  • 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.
  • Serve warm, or at room temperature on its own but I highly recommend it with whipped cream or ice cream on top!

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

Calories: 421kcalCarbohydrates: 50gProtein: 3gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 94mgSodium: 2004mgPotassium: 78mgFiber: 2gSugar: 2gVitamin A: 619IUVitamin C: 4mgCalcium: 20mgIron: 1mg
Keyword best nantucket cranberry pie, easy nantucket cranberry pie, how to make nantucket cranberry pie, nantucket cranberry cake
Tried this recipe?Let us know how it was!

Last updated on December 5th, 2023 at 05:52 pm

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20 Comments

  1. Sara Welch
    January 4, 2023 / 5:33 pm

    5 stars
    Enjoyed this for dessert last night and it was a hit all around the table! Easy and delicious; the perfect winter treat!

  2. Luci Petlack
    January 4, 2023 / 7:48 pm

    5 stars
    This looks SO good. I can’t wait to make it.

  3. Nikki
    January 4, 2023 / 8:07 pm

    5 stars
    Oh, do I love a good sweet and tart dessert like this Nantucket cranberry pie. It looks and sounds amazing! I can’t wait to dig into a slice.

  4. January 5, 2023 / 12:16 am

    5 stars
    My family loved this pie! Thanks for the terrific-ly tart recipe!

  5. Anjali
    January 5, 2023 / 2:05 am

    5 stars
    I have some cranberries leftover from the holidays and this is a great way to use them up! I will be making this tomorrow!

  6. November 12, 2023 / 4:30 pm

    Just curious, could other fruits be substituted?

    • abigail
      Author
      November 13, 2023 / 3:21 pm

      If you want you can try raspberries – it’s the tartness from the cranberries that make this delicious so I had to substitute, I’d use raspberries. Enjoy!

    • Paula B
      December 27, 2023 / 7:40 am

      I use blueberries often and everyone loves it. Just cut down a bit on the sugar as blueberries are not tart like the cranberries.

      • abigail
        Author
        December 30, 2023 / 5:01 am

        Yay! So glad to know that you made it work with other berries. It’s a versatile recipe for sure. Thanks for letting us know.

  7. Patricia Mae Talley
    November 21, 2023 / 8:56 am

    5 stars
    I made this last year and it was so wonderful I could have eaten it all by myself. Easy and so tasty if you like cranberries.

    • abigail
      Author
      November 21, 2023 / 5:12 pm

      Yay!I am so delighted to know that!Thank you for stopping by and letting us know.

  8. Deborah
    December 7, 2023 / 10:03 pm

    5 stars
    Saw this on Pinterest this afternoon and not long later had it in the oven haha! I love cranberries, and this was so good. The whole family loved it! Definitely a make again recipe.

    I did substitute melted ghee for the butter, and used sucanat instead of the regular sugar. It was a darker color than the pictures but still tasted fantastic!

    • abigail
      Author
      December 7, 2023 / 10:56 pm

      Yay! I am so delighted to know this!! Glad you were able to adjust the recipe to your needs. Yay! Thank you for letting us know.

  9. Lisa
    December 9, 2023 / 11:59 pm

    Do you think this would bake the same without the nuts?

    • abigail
      Author
      December 11, 2023 / 11:38 am

      I don’t think it would be an issue. You can bake this without the nuts if you like. Let us know how it goes. Thank you!

  10. Fria
    December 10, 2023 / 2:35 pm

    Can I use almond flour?

    • abigail
      Author
      December 11, 2023 / 11:35 am

      Hi Fria, because we are neither a Keto or gluten-free website, I cannot say for sure if it would work. If you’ve done a lot of baking with almond flour then perhaps you can just adjust it. Sorry.

  11. December 20, 2023 / 8:10 pm

    This looks so good! What a great dessert to make for a fall gathering!

  12. December 20, 2023 / 8:10 pm

    Thanks for sharing! Does it keep long?

    • abigail
      Author
      December 21, 2023 / 8:13 am

      It can be made a day ahead and should keep for another day at room temperature. Leftovers can be frozen for up to 3 months. After it is completely cooled, just double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw overnight on the countertop before serving.

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