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, 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!”
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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I just commented however, the first time I used softened butter for the batter instead of melted my mistake. The second time I used melted. I think I actually like the softened. The melted made it a little more soggy and greasy. What do you think Jenn? The cake seemed fluffier.
Hi Mary Ann, I’m not sure that using softened versus melted butter would make a difference, but if you found that you liked the texture better with the softened butter, I’d just continue making it that way. 😊
So easy and delicious! I think I like it better at room temperature. Perfect dessert for any occasion. Everyone enjoyed. Jenn has the BEST recipes! Everything ALWAYS comes out great. Really great directions and the pictures really help! Thank you Jenn
This was delicious but the second time I made it I cut the sugar in half and it was just as good. Is there anyway to cut down on the butter? 14 tablespoons in all is a lot of butter.!
Unfortunately, I don’t think it would work to reduce the butter. It’s important in the base and if you reduce it in the topping, I’m concerned it would make the texture of the batter too thick. Sorry!
I’ve made this pie two years in a row now and it’s likely to be a tradition here. Everyone I’ve shared it with has loved it as well. Thanks for this yummy recipe! I may very well try it with blueberries and enjoy it year round.
Made this for Christmas and followed recipe exactly. Delicious and guests loved it. Topped with unsweetened whipped cream. So easy to make. Will definitely be part of my rotation going forward. Thanks Jenn.