Marry This Nantucket Cranberry Pie Recipe is a buttery and easy recipe, which is made with fresh cranberries and chopped pecans. It’s a great choice for holiday parties, ready in about 1 hour.
Jump to RecipeNantucket Cranberry Pie Recipe Ingredients
- 2 cups (heaping) cranberries, fresh or frozen
- 3/4 cup pecans, chopped
- 1 2/3 cups plus 1 tbsp. granulated sugar, divided
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted, plus more for greasing
- 2 eggs, lightly beaten
- 1 tsp. pure almond extract
- 1/4 tsp. salt
- Vanilla ice cream or whipped cream, to serve
How To Make Nantucket Cranberry Pie Recipe
- Prep the oven and pan: Preheat the oven to 350°F. Generously butter a 9-inch cake pan or pie pan.
- Layer the base: Spread the cranberries in an even layer on the bottom of the prepared pan. Sprinkle the chopped pecans over the cranberries, then sprinkle 2/3 cup of the sugar over the top.
- Make the batter: In a medium mixing bowl, combine the flour, the remaining 1 cup of sugar, the melted butter, beaten eggs, almond extract, and salt. Stir gently with a spoon or spatula just until the ingredients are combined.
- Assemble the pie: Slowly pour the thick batter over the cranberries and pecans. Pour it in large ribbons to cover the surface as evenly as possible, then spread gently with a spatula if needed to cover any gaps.
- Bake the pie: Bake for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Five minutes before it’s done, sprinkle the surface with the remaining 1 tablespoon of sugar for a crunchy topping.
- Serve: Let the pie cool slightly before cutting into wedges. It is delicious served warm with a scoop of vanilla ice cream or freshly whipped cream.
Recipe Tips
- What is a Nantucket Cranberry Pie? It’s a unique dessert that’s more like a single-layer cake baked over a layer of fruit than a traditional double-crust pie. The batter bakes up into a buttery, tender cake that encases the tart cranberries.
- Can I use frozen cranberries? Yes, you can use frozen cranberries without thawing them first. They work perfectly in this recipe.
- Can I use a different nut? Absolutely. If you don’t have pecans, chopped walnuts are an excellent substitute and pair wonderfully with cranberries.
- How do I know when the pie is done? The top will be a beautiful golden brown, and a cake tester or toothpick inserted into the cakey part should come out with moist crumbs, but no wet batter.
What To Serve With Nantucket Cranberry Pie
This simple, rustic dessert is best served warm with a creamy topping to balance the tartness of the cranberries.
- A scoop of vanilla bean ice cream (the classic choice)
- A dollop of freshly whipped cream
- A drizzle of crème anglaise
How To Store Nantucket Cranberry Pie
- Refrigerate: Cover the cooled pie with plastic wrap and store it in the refrigerator for up to 4 days. It can be enjoyed cold or reheated gently in the microwave or a low oven.
Nantucket Cranberry Pie Nutrition Facts
- Calories: 420 kcal
- Carbohydrates: 55g
- Protein: 5g
- Fat: 21g
- Saturated Fat: 9g
- Sodium: 100mg
- Fiber: 3g
- Sugar: 40g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The batter for this pie is meant to be very thick, almost like a cookie dough. Don’t be tempted to thin it out. Pour it slowly and spread it gently over the cranberries.
Yes, if you’re not a fan of almond extract, you can substitute it with 1 teaspoon of pure vanilla extract. The almond flavor is traditional for this recipe, but vanilla is also delicious.
Yes, this is a great make-ahead dessert. You can bake it a day in advance and store it, covered, in the refrigerator. Reheat it in a 300°F oven for about 10-15 minutes before serving.
Try More Recipes:
Nantucket Cranberry Pie Recipe
Course: DessertCuisine: AmericanDifficulty: Easy8
servings10
minutes50
minutes420
kcalA simple, rustic dessert featuring a layer of tart cranberries and pecans baked under a sweet, buttery, almond-scented cake topping.
Ingredients
2 cups cranberries
3/4 cup chopped pecans
1 2/3 cups + 1 tbsp. sugar, divided
1 cup all-purpose flour
1/2 cup unsalted butter, melted
2 eggs, lightly beaten
1 tsp. pure almond extract
1/4 tsp. salt
Directions
- Preheat oven to 350°F. Butter a pie or cake pan.
- Layer cranberries, pecans, and 2/3 cup sugar in the bottom of the pan.
- In a separate bowl, gently combine flour, 1 cup sugar, melted butter, eggs, almond extract, and salt.
- Pour the thick batter evenly over the cranberry layer.
- Bake for 45-50 minutes. Sprinkle with the last 1 tbsp of sugar during the final 5 minutes of baking.
- Serve warm with ice cream or whipped cream.
Notes
- The batter is supposed to be very thick; do not add extra liquid.
- This dessert is more of a cake than a traditional pie with a crust.
- Both fresh and frozen cranberries work equally well in this recipe.
- The final sprinkle of sugar creates a lovely, crunchy top crust.
