Nantucket Cranberry Pie

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Nantucket cranberry pie is pure holiday magic—a delightful mix of pie, cobbler, and cake that’s incredibly easy to whip up.

Nantucket cranberry pie on plates with whipped cream.

Adapted from an old Gourmet magazine recipe by the late food writer and novelist Laurie Colwin, Nantucket cranberry pie is not actually a pie but rather a cross between a pie, a cobbler, and a cake. It is the easiest dessert you can imagine—and, yet, astonishingly delicious. Whole fresh (or frozen) cranberries and pecans are scattered into a pie dish, covered in sugar, and then topped with a simple one-bowl cake batter. As the dessert bakes, the cranberries burst, mingling with the cake batter and pecans to create a dessert that is buttery, tart, sweet, and crunchy. The “pie” can be served warm or at room temperature, plain or topped with unsweetened or very lightly sweetened whipped cream (the dessert itself is plenty sweet).

“Soooo yummy! A new favorite that will be made every winter for the rest of my life!”

Elizabeth

Why Is The Dessert Named After Nantucket?

The origin of the recipe is unclear, but one could assume it’s because cranberries are grown primarily in the northeastern United States with Massachusetts having some of the oldest cranberry vines dating back to the time of the Pilgrims. Fresh cranberries are easy to find during the holiday season and can be frozen for use year round; there is no need to thaw them before using. If you have an abundance of cranberries, you might also enjoy my cranberry nut bread or cranberry apple crumble.

What You’ll Need To Make Nantucket Cranberry Pie

nantucket cranberry pie ingredients

  • Butter – Used in both the cranberry pecan base and the topping to add richness and help bind the ingredients.
  • Cranberries – Fresh or frozen, they bring a tart, juicy contrast to the sweet topping. If using frozen cranberries, add a few minutes to the bake time.
  • Pecans – Coarsely chopped for texture and added crunch in the cranberry base.
  • Granulated sugar – Sweetens both the cranberry pecan base and the topping, balancing the tartness of the cranberries.
  • Large eggs – Provide structure and richness to the topping. Note that there is no leavening agent in the cake batter; the eggs alone act as a leavening.
  • Vanilla and almond extracts – Add warmth, depth, and a subtle nutty flavor to the dessert.
  • All-purpose flour – Gives the topping its structure and light, cake-like texture.
  • Salt – Enhances the overall flavor and balances the sweetness.
  • Coarse sparkling or turbinado sugar – Sprinkled on top for a crunchy, sweet finish.
  • Jump to the printable recipe for precise measurements

Step-by-Step Instructions

Preheat the oven to 350°F and set an oven rack in the middle position.

Make the cranberry-pecan base: Add the melted butter to a 9-inch deep-dish pan and swirl it around to grease the sides (or use a pastry brush to brush the butter on the sides). Spread the cranberries and pecans evenly in the pan.

cranberries and pecans in buttered pie dish

Sprinkle with the sugar. Set aside.

sprinkling sugar over cranberries and pecans

Make the topping: In the bowl of an electric mixer, combine the the butter and sugar.

melted butter and sugar in mixing bowl

Beat on low speed until combined, then add the eggs, vanilla extract, and almond extract.

adding the eggs, vanilla, and almond extracts

Beat until smooth, then add the flour and salt.

adding the flour and salt to the batter

Mix until evenly combined.

batter for nantucket cranberry pie

Pour the batter over the cranberries and pecans in the pan, using a spatula to spread it evenly. Sprinkle the top evenly with the sparkling/turbinado sugar.

batter poured over cranberry mixture and sprinkled with coarse sugar

Bake for 40 to 45 minutes, until a cake tester inserted into the center comes out clean. (Keep in mind that the bottom of the dessert will remain gooey, so just check the cakey top.)

nantucket cranberry pie fresh out of the oven

Serve warm or at room temperature, plain or topped with unsweetened or very lightly sweetened whipped cream. The pie can be made up to 1 day ahead of time. Cover loosely with foil and store on the counter at room temperature.

Nantucket cranberry pie on plates with whipped cream.

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Nantucket Cranberry Pie

Nantucket cranberry pie is pure holiday magic—a delightful mix of pie, cobbler, and cake that’s incredibly easy to whip up.

Servings: 8 to 10
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour

Ingredients

For the Cranberry Pecan Base

  • 2 tablespoons unsalted butter, melted
  • 2 cups cranberries, fresh or frozen
  • ⅔ cup pecans, coarsely chopped
  • ½ cup granulated sugar

For the Topping

  • 12 tablespoons (¾ cup) unsalted butter, melted and cooled slightly
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 cup all-purpose flour, spooned into measuring cup and leveled-off
  • ½ teaspoon salt
  • 1 tablespoon coarse sparkling or turbinado sugar, for topping

Instructions

  1. Preheat the oven to 350°F and set an oven rack in the middle position.
  2. Make the Cranberry-Pecan Base: Add the melted butter to a 9-inch deep-dish pan and swirl it around to grease the sides (or use a pastry brush to brush the butter on the sides). Spread the cranberries and pecans evenly in the pan and sprinkle with the sugar. Set aside.
  3. Make the Topping: In the bowl of an electric mixer, beat the butter and sugar on low speed until combined. Add the eggs, vanilla extract, and almond extract and beat until smooth. Beat in the flour and salt until evenly combined.
  4. Pour the batter over the cranberries and pecans in the pan, using a spatula to spread it evenly. Sprinkle the top evenly with the sparkling/turbinado sugar. Bake for 40 to 45 minutes, until a cake tester inserted into the center comes out clean. (Keep in mind that the bottom of the dessert will remain gooey, so just check the cakey top.)
  5. Remove the cake from the oven and let cool on a rack. Serve warm or at room temperature, plain or topped with unsweetened or very lightly sweetened whipped cream (the dessert is plenty sweet as is, and unsweetened cream is a nice foil; ice cream is a bit too sweet for this dessert).
  6. Make-Ahead/Freezer-Friendly Instructions: The dessert can be made up to 1 day ahead of time. Cover loosely with foil and store on the counter at room temperature. Leftovers can be frozen for up to 3 months. After it is completely cooled, 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.

Nutrition Information

Powered by Edamam

  • Per serving (10 servings)
  • Calories: 361
  • Fat: 22 g
  • Saturated fat: 11 g
  • Carbohydrates: 40 g
  • Sugar: 28 g
  • Fiber: 2 g
  • Protein: 3 g
  • Sodium: 134 mg
  • Cholesterol: 80 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • Hi Jenn,
    I have King Arthur Bread Flour on hand, would that work?
    Thank you for all the phenomenal recipes!
    Kathleen

    • — Kathleen Hay on November 22, 2023
    • Reply
    • So glad you like the recipes. 🙂
      For the best results, I’d stick with all-purpose flour — sorry!

      • — Jenn on November 22, 2023
      • Reply
  • Could this be made with frozen blueberries?

    • — Nicola on November 22, 2023
    • Reply
    • Hi Nicola, I think it would work with blueberries, but you may have to reduce the sugar. Cranberries are super tart, so a lot of sugar is required to balance out the flavor.

      • — Jenn on November 22, 2023
      • Reply
  • In regards to the cranberries settling to the bottom, sometimes tossing them in some of the flour and coating them helps to suspend them in the batter

    • — Denise Knutson on November 21, 2023
    • Reply
  • This looks delicious! Can I make it with frozen strawberries?

    • — Jk on November 21, 2023
    • Reply
    • Sure, I think that would work. I’d love to hear how it turns out with strawberries!

      • — Jenn on November 21, 2023
      • Reply
      • I made this last Thanksgiving and it was so easy. It was also DELICIOUS. Not a slice was left over.

        • — Karen Greenwood on November 21, 2023
        • Reply
      • Could I use cake and pastry flour for all or part of the flour?

        • — Andrea on November 23, 2023
        • Reply
        • I don’r recommend it here, Andrea – sorry!

          • — Jenn on November 23, 2023
          • Reply
  • Looks delicious but family member can’t have pecans or walnuts. Could I substitute slivered almonds for the nuts? If so, would I use raw or dry toasted?

    • — P on November 21, 2023
    • Reply
    • I think slivered almonds would work here and either raw or toasted will work. Enjoy!

      • — Jenn on November 21, 2023
      • Reply
  • Can this be made in mini pie pans in order to give as gifts? If so, what would baking time be?

    • — Anne de Schweinitz on November 21, 2023
    • Reply
    • Hi Anne, I think this could work in smaller pie pans. The timing would depend on the size of the pans — what are the dimensions?

      • — Jenn on November 21, 2023
      • Reply
  • Can this be made with frozen cranberries? Don’t know that I can wait until fall to try it.

    • — Debbie on April 16, 2023
    • Reply
    • Yep!

      • — Jenn on April 17, 2023
      • Reply
  • I’ve made this for Thanksgiving and then again for Christmas because everyone requested it ! I was thinking of trying it with jarred peaches and pecans for Easter and doing it upside down. I would adjust sugar and add some cinnamon. Do you think I would need to adjust anything else??

    • — alyssa derrick on March 31, 2023
    • Reply
    • Hi Alyssa, So glad it was a hit! Cranberries are really different than peaches so I’m not sure this recipe would translate well. Instead, I’d suggest this recipe. Hope you enjoy if you try it!

      • — Jenn on April 4, 2023
      • Reply
  • I would like to make this for passover sedar. Would you use almond flour/meal or the gluten-free kosher for passover cake meal? What is your other favorite fruit to use other than cranberries for this time of year?

    • — Hallie on March 30, 2023
    • Reply
    • Hi Hallie, If anything, I’d go with almond flour but I’m honestly not sure how it will turn out. I’d probably opt for a naturally flourless dessert to be safe. As for the fruit, rhubarb with strawberries would be a good option.

      • — Jenn on March 30, 2023
      • Reply
      • hi jenn
        i wanted to comment on hallies question about making this with almond flour for passover.
        i just made it yesterday with almond flour for gluten free guests and it was a big hit. it hd great flavor and it was super simple to make. i think i will put it in my passover rotation as well.
        thank you

        • — ellen on November 23, 2023
        • Reply
    • I’ve made this with King Arthur measure for measure GF flour and it turned out really well! Guests asked for the recipe. I prefer the gluten version, but the gluten-free is still very good.

      • — Nicole on January 2, 2024
      • Reply
  • So yummy!! Any other fruit that could be substituted! Apples?

    Thank you!

    • — Samantha on March 13, 2023
    • Reply
    • Glad you liked it! I do think it would work with other tart fruits, but you may have to reduce the sugar. Cranberries are super tart, so a lot of sugar is required to balance out the flavor.

      • — Jenn on March 14, 2023
      • Reply

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