Each slice of my grandmother’s Nantucket cranberry pie is studded with juicy berries, crunchy pecans, and a light, flaky cake topping. Similar to a rustic fruit cobbler, this sweet, tart, and easy dessert is perfect for Thanksgiving, Christmas, or your next Sunday supper.
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While cranberries are in season, be sure to try these one-bowl cranberry orange muffins, these oatmeal cranberry cookies, my mom’s cranberry bread, this apple cranberry crisp, and a jar of Christmas jam!
During the cool-weather months and cozy holiday season, you can’t beat a rustic dessert that takes advantage of fresh fruit. This old fashioned cranberry pie is made from scratch, comes together quickly, and is a lovely way to showcase the tart, juicy berries!
Why You’ll Love this Nantucket Cranberry Pie
I found this recipe for “Nantucket cranberry pie” in my late grandmother’s vintage metal recipe card box. What a gem!
It’s important to note; however, that Nantucket cranberry pie isn’t actually a traditional pie. Instead, it’s more like a cranberry cobbler that’s baked in a pie plate! Either way, this old-fashioned dessert is a delicious and easy addition to your holiday table.
Rather than using a traditional flaky pastry dough for a top and bottom pie crust, my grandmother’s cranberry pie recipe calls for a cake-like batter that you spread on top of the sugared fruit and nuts. The batter sinks down around the berries, creating a cake-like, “cobbled” texture.
This cranberry pie boasts the perfect combination of crispy edges, a soft center, and a golden brown, flaky top. You get the crunch of the nuts, the ooey, gooey, burst of sweet-tart flavor from the sugared cranberries, the soft, warm, fluffy cake, and the creamy contrast of cold vanilla ice cream. A true dream of a dessert — with minimal effort!
Ingredients
This is just a quick overview of the ingredients that you’ll need for our favorite cranberry pie recipe. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Cranberries: fresh or frozen work best for their tart flavor and added moisture. If using frozen cranberries, do not thaw them before adding them to the batter. Fresh cranberries can be stored in the freezer so that you always have them available when you need them for this recipe!
- Granulated sugar: for just the right amount of sweetness in both the batter and in the cranberry mixture.
- Nuts: add a nice crunch and rich flavor to the cranberry filling. I like chopped pecans or chopped walnuts in this pie.
- Eggs: give the pie structure.
- Salted butter: for rich flavor. If using unsalted butter, you’ll need to add about ¼ teaspoon of salt (or more) to the batter.
- Shortening: using some shortening (instead of just butter) causes the topping to puff up a little more, and creates a lighter, softer interior. Sub with extra melted butter if necessary.
- Almond extract: for a hint of fruity, floral flavor. You can sub with vanilla extract if you prefer.
- All-purpose flour: the base of the cake-like topping.
How to Prepare Cranberries for Baking
There’s not really anything special that you need to do to prepare the cranberries for this recipe. Just arrange them in the bottom of the pie plate, and coat with sugar. If using frozen cranberries, do not thaw them before adding them to the pan.
How to Make Cranberry Pie
This easy cranberry pie recipe comes together in just 15 minutes! I’ve included detailed directions in the recipe card below, but here’s the quick version:
- Stir together the cranberries, sugar, and nuts in the bottom of a pie plate.
- Mix together the batter for the topping.
- Spread the batter over the cranberry pie filling.
- Bake, slice, and serve!
Serving Suggestions
There’s no better way to enjoy a slice of fresh cranberry pie than when it’s served warm with a scoop of vanilla ice cream on top! If you must, you can substitute with freshly-whipped cream or a dusting of powdered sugar, but the taste isn’t quite the same. And if you want to eat the leftovers for breakfast with a cup of coffee — I won’t judge you!
Preparation and Storage Tips
- Make Ahead: If you’d like, you can make the pie ahead of time and reheat it just before serving. The pie will stay fresh when covered at room temperature for up to 12 hours.
- Storage: If you’d like to keep the pie fresh for longer, you can store it in the fridge for 3-4 days. Wrapped tightly in plastic wrap and aluminum foil or in an airtight container, the leftovers will keep in the freezer for up to 2 months.
- How to Reheat: Preheat the oven to 350°F. Cover the pie loosely with foil and bake until warm (about 10-15 minutes). You can also microwave individual servings for about 15-30 seconds, or just until warm. If the pie is frozen, reheating will take even longer (about 30 minutes).
Nantucket Cranberry Pie Recipe Variations
- We prefer chopped walnuts or chopped pecans in this dish; however, just about any chopped nuts will work.
- The almond extract pairs really nicely with the cranberries and nuts. If you don’t have any almond extract, substitute with vanilla extract.
- For a bright citrus flavor, add some freshly grated orange zest to the cranberry filling and/or to the topping.
- Add warm spices like cinnamon, ginger, nutmeg, or cloves for that extra holiday touch.
- Sprinkle the top of the pie with coarse sparkling sugar before baking. This will give it an even crispier texture.
Tips for the Best Cranberry Pie Recipe
- If you don’t have a 10-inch pie pan, you can bake the cranberry pie in a deep-dish 9-inch pie plate. Since the pie will be slightly thicker, you’ll need to increase the baking time by about 5-10 minutes.
- If starting with frozen cranberries, do not thaw them before adding them to the pan. You will also need to increase the total baking time slightly.
- Do not use dried cranberries in this recipe. You need the juicy texture of the fresh or frozen fruit for the pie “filling.”
- Using some shortening in the topping gives the pie a softer, puffier, lighter texture. If you don’t have shortening, you can substitute with additional melted butter.
- To test if the pie is done, insert a toothpick in the center of the dish. It’s ready when the toothpick comes out clean, or with a few moist crumbs. You do not want to see any wet batter in the center of your pie.
- Serve the pie warm with a scoop of vanilla ice cream on top!
More Cranberry Recipes to Try
Best Cranberry Bread
3 hours hrs 25 minutes mins
Cranberry Jello Salad
5 hours hrs 10 minutes mins
No Knead Cranberry Walnut Bread
19 hours hrs 45 minutes mins
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Cranberry Pie
Ingredients
- 2 cups fresh cranberries or frozen cranberries (if using frozen cranberries, do not thaw first)
- 1 ½ cups granulated sugar, divided
- ½ cup chopped walnuts or pecans
- 2 large eggs
- ½ cup (1 stick) salted butter, melted and cooled slightly
- ¼ cup shortening, melted and cooled slightly (I use Crisco brand)
- ¼ teaspoon almond extract
- 1 cup all-purpose flour
- For serving: whipped cream or vanilla ice cream
Instructions
- Preheat oven to 350°F. Arrange the cranberries in the bottom of a greased 10-inch pie plate. Sprinkle the cranberries with ½ cup of the sugar; toss to coat. Add the chopped nuts; toss to combine.
- In a separate bowl, use an electric mixer to beat together the eggs and the remaining 1 cup of sugar. Add the melted butter and melted shortening. Beat to combine. Mix in the almond extract. Add the flour and mix just until combined.
- Using a rubber spatula, drop the thick batter in mounds on top of the cranberry mixture. Use the spatula to spread the batter in an even layer to cover the fruit and nuts.
- Bake for 45-50 minutes, until the topping is completely cooked through, and a toothpick inserted in the center comes out clean. If you start with frozen cranberries, you will likely need to add about 10 minutes to the total baking time.
- Serve warm with vanilla ice cream or whipped cream.
Notes
- If you don’t have a 10-inch pie pan, you can bake the cranberry pie in a deep-dish 9-inch pie plate. Since the pie will be slightly thicker, you’ll need to increase the baking time by about 5-10 minutes.
- If starting with frozen cranberries, do not thaw them before adding them to the pan. You will also need to increase the total baking time slightly.
- Do not use dried cranberries in this recipe. You need the juicy texture of the fresh or frozen fruit for the pie “filling.”
- Using some shortening in the topping gives the pie a softer, puffier, lighter texture. If you don’t have shortening, you can substitute with additional melted butter.
- To test if the pie is done, insert a toothpick in the center of the dish. It’s ready when the toothpick comes out clean, or with a few moist crumbs. You do not want to see any wet batter in the center of your pie.
- Serve the pie warm with a scoop of vanilla ice cream on top!
I’ve never had or seen a cranberry pie (cobbler). This recipe looks easy & it sounds amazing. I look forward to trying it later this month.
One question ~ frozen cranberries aren’t washed. I assume you would need to rinse them before using in a recipe.
Hi, Carol! Yes, you can rinse them and pat them dry if you like! I always assume that the heat of the oven kills any germs, so I honestly don’t worry about it too much. 🙂 Obviously, if you see particles in the cranberries, you’d want to remove those before baking.
Thanks! Again, I do look forward to making this!
Hope you enjoy it! 🙂
I made this tonight and enjoyed it for dessert, yum! That being said, I had to made some alterations due to food intolerances so I am sure it wasn’t exactly like what Blair fixed.
I used Bob’s Redmill 1:1 gluten free flour and Myiokos cashew alternative butter. And I didn’t have any shortening so it was at 3/4 cup.
I’m glad I made it even with not being able following the recipe exactly. And it was good! And I will make it again.
Thank you! I’m so glad that you were able to make it work for you. Thanks for taking the time to leave a note!
Hi, Blair & Happy Thanksgiving to you & your family!
I just made this cranberry & it turned out beautifully, though we won’t be eating it until tomorrow (needed the oven space for turkey & other things). Should this be refrigerated & then brought to room temp before slightly warming it tomorrow? Or can it stay out of the refrigerator but covered?
I don’t know if you’ll reading emails today, but if I don’t hear back from you, I’ll probably refrigerate it.
Happy Thanksgiving, Carol! The pie will stay fresh when covered at room temperature for up to 12 hours. Since you’re serving it the next day, I think it’s best to stick it in the fridge (covered) overnight.
When ready to enjoy tomorrow, let it sit on the counter and come to room temperature for an hour or so (or more). Then cover loosely with foil and bake in a 350 degree oven until warm. Hope it’s a hit!
Hi, Blair!
Thanks for the addition reheating information. I’m sure it will be enjoyed by many (starting with me).
I will let you know tomorrow or Saturday.
We hope you enjoy, Carol!
This cranberry pie was absolutely delicious, a different dessert & very easy to make! Because I needed oven space for our turkey dinner, I made it the day before, covered & refrigerated it. I brought it to room temperature, reheated it & served it with vanilla ice cream ~ yum! It was equally good cold the next day. I will definitely make this recipe again! Thanks, Blair, for sharing this!
Oh, good! I’m so happy to hear that it was a hit, Carol. Thanks for letting me know!