One of my favorite ways to use cranberries is in this easy Nantucket Cranberry Pie. Cranberries add a bright, layered flavor and their ruby red color looks beautiful on any holiday table.
With the right balance of tart and sweet, this Nantucket pie features plump cranberries topped with a cake-like layer and a tender, buttery finish. It’s simple to prepare and perfect for Thanksgiving or any fall gathering.
Tips below will help you get the best results. If you prefer, skip to the recipe card for the full ingredient list and directions.
What is a Nantucket cranberry pie?
Unlike a traditional pie with a bottom crust, Nantucket cranberry pie is more like an upside-down, rustic dessert. The base is a sweetened cranberry layer—similar to cranberry sauce—often mixed with chopped nuts. A soft, cake-like batter is spooned on top and bakes into a golden, slightly crisp layer that contrasts delightfully with the tart berries.
The topping has a tender interior and a lightly crisp surface with a subtle almond note. This combination of textures and flavors makes the pie both comforting and a little unexpected compared to standard holiday sweets.
Nantucket Cranberry Pie Ingredients
- 2 cups cranberries (fresh or frozen)
- 1/2 cup pecans, roughly chopped (optional)
- 1 1/4 cup granulated sugar, divided
- 1 cup all-purpose flour
- 8 tablespoons unsalted butter (1 stick), melted and slightly cooled
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 1 tablespoon turbinado sugar (optional, for sprinkling)
Get the complete ingredients and directions in the recipe card below.
How to Make Nantucket Pie with Cranberries
Prep time is short—about 10 minutes—making this a great last-minute dessert for the holidays.
Preheat the oven to 350°F. Generously grease a 9-inch pie plate or a round cake pan with butter. Place the cranberries and chopped pecans in the bottom of the pan and sprinkle with 1/2 cup of the sugar.
In a medium bowl, stir together the flour, remaining 3/4 cup sugar, melted butter, eggs, vanilla, almond extract, and salt until just combined. The batter will be thick. Drop spoonfuls of batter over the cranberry layer and gently spread to cover without pulling the berries above the batter.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. If using turbinado sugar, remove the pie five minutes before the end of baking, sprinkle the sugar over the top, and return to the oven to finish baking. Allow to cool slightly before slicing.
Serve warm or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream is a lovely accompaniment.
When is Cranberry Season?
Fresh cranberries are most abundant from September through November. Buy extra bags during the harvest season and freeze what you won’t use right away. Cranberries freeze well; there’s no need to wash them before freezing. Stored this way, they’ll keep for several months and are ready whenever you want to bake.
Reasons you’ll love this recipe
- Easy to make, attractive to serve, and full of seasonal flavor.
- Balances tart cranberries with a not-too-sweet topping for a refreshing holiday alternative.
- Quick prep and minimal cleanup—no mixer required.
- Works for casual family dinners or a festive dessert at a special meal.
- Clean-up is simple: one bowl and a couple of spoons.
More Recipes with Cranberries
- Cranberry Orange Bread
- Baked Brie with Cranberries and Walnuts
- Kale and Brussels Sprout Salad with Cranberries
Have you tried Nantucket Cranberry Pie? Do you think of it more as a pie or a cake? Leave a note with your thoughts or any variations you love—this recipe is easy to adapt.
Nantucket Cranberry Pie
Equipment
- Mixing bowl
- Measuring cups and spoons
- Pie plate or round cake pan
Ingredients
- 2 cups fresh or frozen cranberries
- 1/2 cup pecans, roughly chopped
- 1 1/4 cup sugar, divided
- 1 cup all-purpose flour
- 8 tablespoons unsalted butter, melted and slightly cooled
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 1 tablespoon turbinado sugar (optional)
Instructions
- Preheat oven to 350°F. Generously grease a pie pan or round cake pan with butter.
- Place cranberries and chopped pecans in the prepared pan and sprinkle with 1/2 cup of the sugar.
- In a medium bowl, combine flour, remaining 3/4 cup sugar, melted butter, eggs, vanilla, almond extract, and salt. Stir until just combined; batter will be thick.
- Drop batter by spoonfuls over the cranberry layer and gently spread to cover the berries without pulling them above the batter.
- Bake for 40–45 minutes, or until a toothpick comes out clean. If using turbinado sugar, remove the pie five minutes before it’s done, sprinkle the sugar over the top, then return to the oven to finish baking.
- Allow to cool slightly before slicing. Serve warm or at room temperature with whipped cream or ice cream if desired.
Notes
- The sugar amount balances the natural tartness of cranberries—don’t be alarmed by the quantity.
- Nuts are optional; omit them if necessary for dietary preferences.
- This recipe has been adapted from classic Nantucket cranberry pie versions and refined for easy home baking.
Nutritional Estimate
Calories: 258 | Carbohydrates: 49g | Protein: 4g | Fat: 6g (estimates)
Nutritional information is provided as a reference; verify independently if needed.