There’s a charm in desserts that surprise you. The Easy Nantucket Cranberry Pie, despite its name, is more like a tender, buttery cake layered over a sweet-tart cranberry base. The first time I made this for a holiday gathering, I was struck by how effortlessly it came together—no crust needed! It became an instant hit, with family members returning for second servings, enchanted by the contrast of the tart cranberries and the sweet, nutty topping. It’s the perfect dessert to whip up when you’re short on time but still want to impress.
Why You Will Love Easy Nantucket Cranberry Pie
Our Easy Nantucket Cranberry Pie is a no-fuss, show-stopping dessert that’s perfect for any festive occasion.
- No crust required: Skip the hassle of rolling dough—this recipe creates its own magic with layers.
- Versatile: Can be made with fresh or frozen cranberries, making it accessible year-round.
- Perfect balance of flavors: Combines the tartness of cranberries with a rich, buttery topping for a taste everyone loves.
Ingredient Notes for Easy Nantucket Cranberry Pie
Each ingredient in this Easy Nantucket Cranberry Pie adds to its irresistible flavor and texture.
- Cranberries (2 ½ cups): Use fresh or frozen cranberries, coarsely chopped to release their juices while baking.
- Pecans or Walnuts (½ cup): Adds a delightful crunch and nutty flavor to balance the tart cranberries.
- White Sugar (1 ½ cups total): Sweetens both the cranberry filling (½ cup) and the cake topping (1 cup).
- Eggs (2 large): Lightly beaten to create a fluffy, moist batter.
- Unsalted Butter (¾ cup/12 tablespoons): Softened for a rich, buttery topping. Use salted butter but reduce the added salt in the recipe.
- All-Purpose Flour (1 cup): The foundation for the cake topping.
- Salt (½ teaspoon): Enhances the overall flavor. Use less if salted butter is used.
- Vanilla and Almond Extract (½ teaspoon each): Adds a subtle, fragrant sweetness to the topping.
Substitution Tip: Swap pecans or walnuts with almonds for a slightly sweeter crunch or omit them entirely for a nut-free version.
Kitchen Equipment Needed
- 10-inch pie plate (lightly buttered)
- Mixing bowls (2)
- Hand or stand mixer
- Spatula
- Ice cream scooper (optional)
How to Make Easy Nantucket Cranberry Pie
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly butter a 10-inch pie plate and set it aside.
2. Prepare the Cranberry Filling
In a bowl, mix the chopped cranberries, pecans or walnuts, and ½ cup sugar. Spread this mixture evenly across the bottom of the prepared pie plate.
3. Make the Cake Topping
In a separate mixing bowl, beat together the eggs, softened butter, remaining 1 cup of sugar, flour, salt, vanilla extract, and almond extract. The batter will be thick.
4. Assemble the Pie
Using an ice cream scooper or spoon, place dollops of the batter over the cranberry mixture. Use a spatula to spread the batter evenly across the top, ensuring it covers the cranberry filling and reaches the edges of the pan.
5. Bake
Bake the pie in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly crisp.
6. Cool and Serve
Let the pie sit for at least 15-20 minutes to allow the flavors to develop. Serve warm or at room temperature, topped with whipped cream or a scoop of vanilla ice cream.
Serving and Storage Tips
- Serving: This dessert shines when served warm with whipped cream or vanilla ice cream, which enhances its sweet-tart flavors.
- Storage: Store leftover pie in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Make-ahead: Bake the pie a day ahead—it tastes even better as the flavors meld together.
Variations and Substitutions
This Easy Nantucket Cranberry Pie can be customized to suit different tastes and dietary needs.
- Gluten-free: Use a gluten-free all-purpose flour substitute.
- Dairy-free: Replace butter with a plant-based alternative.
- Extra fruity: Add a handful of raspberries or blueberries to the cranberry mixture for an additional flavor twist.
Don’t hesitate to make it your own!
Helpful Notes
- Chop cranberries coarsely: This releases just enough juice for the perfect filling consistency without making it watery.
- Use an ice cream scooper: The batter is thick, so scooping it evenly over the cranberry base saves time and effort.
- Baking tip: Place the pie plate on a baking sheet to catch any drips, especially if your cranberries release a lot of juice.
Tips from Well-Known Chefs
- Ina Garten: Let the pie rest for at least an hour after baking to fully develop its flavors.
- Martha Stewart: Add a pinch of orange zest to the batter for a bright citrusy note that complements cranberries.
- Joanna Gaines: Toast the nuts lightly before adding them to the filling for an extra layer of flavor.
Frequently Asked Questions (FAQ)
Q: Can I use frozen cranberries without thawing them?
A: Yes, frozen cranberries work perfectly—just chop them directly from frozen and proceed with the recipe.
Q: What’s the best way to chop cranberries?
A: A food processor works well for quick chopping. Pulse briefly to avoid over-processing.
Q: Can I substitute almond extract?
A: Yes, you can omit it or use extra vanilla extract for a milder flavor.
Q: Can this pie be frozen?
A: While it’s best fresh, you can freeze it. Cool completely, wrap tightly in plastic wrap, and freeze for up to 1 month. Thaw overnight before reheating.
Q: How can I tell if the pie is done?
A: The top should be golden brown, and a toothpick inserted in the center should come out clean.
The Easy Nantucket Cranberry Pie is a delightful blend of sweet, tart, and buttery goodness, perfect for any holiday or gathering. It’s a quick, crowd-pleasing dessert that will leave your guests asking for the recipe. Happy baking and enjoy every delicious bite!
