Simple to make, elegant to serve, and utterly irresistible, this Nantucket Cranberry Pie is a winter showstopper. Although called a “pie,” it has no pastry crust—instead it bakes like a rustic cake with a jammy cranberry layer, a tender almond-kissed crumb, and toasted pecans and walnuts for crunch. It’s one bowl, one pan, no mixer—perfect for holiday baking that feels effortless and homey.
I discovered this vintage-style cranberry pie idea while exploring cranberry desserts and adapted it into a straightforward, fruit-forward version. Think of it as the winter cousin to a summer cherry cake—an easy, single-pan dessert that highlights the tart-sweet personality of cranberries. Test tasters asked for the recipe immediately. Serve it warm with a dusting of powdered sugar or a scoop of vanilla ice cream; it’s even delightful for breakfast the next morning.
Cranberry Nantucket Pie Highlights
- One bowl, one pan – No mixer required; weeknight simple, holiday worthy.
- GF/DF flexible – Works with all-purpose flour or a 1:1 gluten-free blend; dairy-free substitutes are easy.
- Fruit-first & nostalgic – Jammy cranberries layered beneath a tender, buttery crumb with warming nutty notes.
Serve this cranberry “pie” with a scoop of vanilla ice cream or lightly sweetened whipped cream for a classic finish.
Chef’s Tip: Why It’s Called a “Pie” – In early New England usage, the word “pie” described many types of baked dishes—sweet or savory—even when they didn’t have a pastry crust. This recipe keeps that old-fashioned name but bakes like a rustic cake or torte, which suits the homey, fruit-forward character of the dessert.
Ingredients You’ll Need
- Cranberries – Fresh cranberries give bright, seasonal flavor and become jammy as the pie bakes.
- Nuts – A mix of toasted pecans and walnuts adds warmth and crunch.
- Sugar – Balances the tartness of the fruit and helps create a jammy base.
- Extracts – Vanilla for warmth and a touch of almond extract for classic bakery flavor.
- Butter – Unsalted butter gives rich flavor and a tender crumb; use plant-based butter to make it dairy-free.
- Orange – Fresh orange zest brightens and complements the cranberries.
- Eggs – Bind the batter and produce a soft, cake-like texture.
- Flour – Use all-purpose flour or a 1:1 gluten-free blend.
- Almond flour – A few tablespoons add tenderness and a subtle nutty note (optional but recommended).
- Baking powder – Gives a gentle rise for a light crumb.
Refer to the recipe card below for exact measurements and salt quantity.
Substitutions and Variations
- No fresh orange? – Use 1/4 teaspoon culinary orange oil for the same citrus lift.
- Reduce sugar – Try a partial monk fruit/allulose blend, but expect deeper browning and a slightly different texture.
- No almond flour – Substitute equal parts regular or gluten-free flour.
If you enjoy cranberries, try a whole-berry cranberry sauce for another bright, festive option.
Chef’s Tip: Bake it in a Springform Pan – A 9-inch springform pan works best. Its straight, taller sides help the shallow fruit-forward cake hold its shape and release cleanly, so you get neat slices with those jewel-bright cranberries around the edge.
How to Make a Nantucket Cranberry Pie
- Melt the butter over low heat and let it cool a few minutes.
- Toast the nuts in a skillet over medium-low heat for about 5 minutes, until fragrant. Watch closely to avoid burning.
- Chop the cooled nuts.
- Toss cranberries with sugar, orange zest, and salt, then mix in the chopped nuts. Press the mixture into the prepared pan in an even layer.
- Whisk the eggs and sugar until smooth, then add the vanilla and almond extracts.
- Whisk in the cooled butter, then stir in the flour, almond flour, baking powder, and salt until you have a smooth, thick batter.
7. Pour the batter over the cranberries and nuts, smoothing it evenly. Berries may peek through or be mostly covered.
8. Bake at 350°F (175°C) for 35–45 minutes, until the top is golden and a skewer inserted in the center comes out clean.
9. Cool in the pan for 15 minutes. Run a thin knife or metal spatula around the edge, release the springform, then transfer the cake to a wire rack to cool further. Serve warm or at room temperature.
Serving Nantucket Cranberry Pie
This cranberry cake is at its best warm, when the cranberries are jammy and the crumb is tender. A dusting of powdered sugar is traditional, but it’s also delicious with:
- A scoop of vanilla ice cream.
- Lightly sweetened whipped cream or coconut cream for a dairy-free option.
- Crème fraîche for a tangy counterpoint.
Leftovers are excellent the next morning—try them slightly warmed in a low oven for a few minutes.
Storing
Store at room temperature, lightly covered, for 1–2 days. If you need to keep it longer, refrigerate and bring to room temperature before serving. Reheating briefly in a 300°F oven (about 10 minutes) refreshes the texture; avoid microwaving to preserve the crumb.
- Best within: 1–2 days.
- Room temp storage: lightly covered.
- Refrigerate if keeping longer than 2 days; serve at room temp or gently warmed.
Freezing
Freezing is not recommended because thawed cranberries release moisture and the delicate crumb can become overly soft.
Recipe FAQs
It’s a vintage-style cranberry dessert that bakes like a rustic cake: a jammy cranberry and nut base with a tender, buttery batter baked over the top. The name “pie” reflects older regional usage rather than a pastry crust.
Yes. Use a 1:1 gluten-free flour blend and keep the almond flour. The almond flour helps retain a tender, cake-like texture.
Fresh cranberries give the best texture. Frozen berries can release extra moisture and change the bake time and texture, so they’re not recommended for this particular recipe.
More Holiday Dessert Recipes
If you enjoy festive desserts, consider trying a silky chocolate mousse, a pumpkin tart, or a classic crème brûlée to round out a holiday menu. Special desserts make the season memorable.
Pumpkin Mousse (Easy No-Bake Dessert)-
Pumpkin Tart (Gluten-Free Almond Flour Crust)
-
Decadent Chocolate Ganache Tart
-
Vanilla Crème Brûlée (Easy No-Stovetop Method)
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📖 Recipe
Nantucket Cranberry Pie
Sally Cameron
Equipment
- 9″ springform pan
- Parchment round
- Large mixing bowl
- Flexible spatula
- Chef’s knife
Ingredients
- ¾ cup unsalted butter (6 ounces) or use plant butter
- 2 ounces raw walnuts (¼ cup)
- 2 ounces raw pecans (¼ cup)
- 8 ounces fresh cranberries (about 2 cups)
- ⅓ cup sugar (for cranberries)
- ½ teaspoon orange zest (½ an orange)
- 1 pinch sea salt
- 2 large eggs
- 1 cup sugar (for batter)
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 cup GF flour blend or all-purpose flour
- 3 tablespoons almond flour (optional)
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
Optional garnish
- Heavy whipping cream, whipped
- Vanilla ice cream
Instructions
Prepare pan, preheat oven
- Butter the sides of a 9″ springform pan and line the bottom with a parchment round. Preheat the oven to 350°F (175°C).
Melt butter
- Melt the butter over low heat, then cool for about 5 minutes before adding to the batter.
Toast the nuts
- Toast the nuts in a skillet over medium-low heat for about 5 minutes until fragrant. Cool and chop.
Make cranberry base
- Toss cranberries with ⅓ cup sugar, orange zest, and a pinch of salt. Add the chopped nuts and press the mixture into the prepared pan in an even layer.
Make the batter
- Whisk the eggs and 1 cup sugar until smooth. Add vanilla and almond extracts. Whisk in the cooled butter, then stir in the flour, almond flour, baking powder, and ½ teaspoon salt until the batter is smooth and thick.
- Pour the batter over the cranberries and nuts and smooth the top with a spatula. Bake for 35–45 minutes, until the top is lightly golden and a skewer inserted in the center comes out clean.
- Cool in the pan for 15 minutes, run a thin knife or flexible spatula around the edge to loosen, release the springform, then cool on a wire rack. Serve warm or at room temperature, dusted with powdered sugar or topped with vanilla ice cream.
Notes
Nutrition
Carbohydrates: 55 g
Protein: 5 g
Fat: 30 g
Sugar: 35 g
Let us know how it was with a comment and star rating.