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.
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, incredibly 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!”
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
- 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.
Sprinkle with the sugar. Set aside.
Make the topping: In the bowl of an electric mixer, combine the the butter and sugar.
Beat on low speed until combined, then add the eggs, vanilla extract, and almond extract.
Beat until smooth, then add the flour and salt.
Mix until evenly combined.
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.)
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.
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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.
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
- 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
- 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 and sprinkle with the sugar. Set aside.
- 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.
- Spread 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.)
- 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).
- 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
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- 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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This was absolutely delicious. I never used cranberries except to make cranberry sauce. Every one loved this recipe. It will forever be in my fall rotation.
Can Nantucket pie be made ahead and frozen?
Sure, Nan, that’s fine.
I saw this recipe and decided to make it because I had some fresh organic cranberries. What an amazing dessert!! I love so many recipes from this site, and this ranks right up there with the blondies recipe. This recipe is easy, and the simple ingredients allow the cranberries and pecans to shine. DELICIOUS
Thank you, great recipe, so good!! So easy to make!!
Will it work to double recipe & use a 9 x 13…same bake time?
I appreciate your help, thank you.
Glad you liked it! Yes, I think doubling it and using that size pan will work; the bake time may be a little longer, but keep a close eye on it.
This is an excellent dessert. I don’t like anything real sweet and as a rule usually try to reduce sugar in all recipes. For the base I used 1/3 cup sugar (not 1/2 cup sugar), and for the topping I used 1/2 cup sugar (not 3/4 cup sugar). I did use 1 tblsp of turbinado sugar for the topping. I also added 1 tblsp of fresh squeezed orange juice and 1 tsp of grated orange peel. The orange added a nice flavor. Overall it was plenty sweet using less sugar. This recipe reminds me of cranberry scones and I enjoy for breakfast as well. It is so very good, and you won’t be disappointed. Enjoy! Thanks Jenn!
Absolutely delicious!!
This was the hit of the Thanksgiving dessert table! It was delicious exactly as written and so easy to make. Everyone loved it. Thank you for another winner!
This was delicious and easy to make! I had a problem though with the pecans and sugar sticking to the bottom of the 9 inch ceramic pie pan. I prepared the pan with the melted butter as per the recipe. Wondering if the ceramic pan was the problem? Maybe next time i will use a little cooking spray before adding the butter?
Hi Chris, the pecans and sugar really shouldn’t stick, so the only thing I can think of is perhaps the ceramic contributed to that. And if you make this again, sure, it can’t hurt to start with a light coating of cooking spray. Glad you enjoyed it otherwise!
Hi Jen, we love your recipes. For this I do not have a deep dish pan. Can I use a square pan or what would you suggest?
Hi Nancy, so glad you liked the recipes! Yes, I think you could prepare this in an 8-inch square baking dish. The bake time may be a bit different so keep a close eye on it. I’d love to hear how it comes out!
Hi Jenn,
It turned out perfectly using an 8 inch square pan as you suggested. Bake time was 30 min. Thank you 🙂
So glad to hear it– thanks for taking the time to report back!
I baked this yesterday for a group dinner. Rave reviews from everyone!
The “pie” is so easy, with a nice balance between the tart, the sweet, snd the rich almond.
I shared the link with everyone, so you’ll probably have some new hits this morning!