Nantucket Cranberry Pie

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Nantucket Cranberry Pie – is it a pie or is it a cake? You won’t care what it’s called after your first bite of this cranberry-packed dessert.

While October is all about pumpkins, November ushers in the cranberry season. And I’m all about the cranberries. Love them in all their shapes and forms. Cranberry salsa, homemade cranberry sauce, cranberry juice, cranberry bread, cranberry bliss bars. And this Cranberry Trifle has to be one of the prettiest desserts I’ve ever seen. So many cranberries, so little time.

Nantucket Cranberry Pie | A Reinvented Mom

 

One of my favorite ways to use fresh cranberries is Nantucket Cranberry Pie. The name is a bit of a misnomer because it isn’t like any pie I’ve ever seen. The topping has more of a cake-like consistency. And there’s no crust. Can it be a pie if it doesn’t have a crust?

With minimal prep time (about 10 minutes), it’s also an ideal recipe for the busy holiday season. And clean up is a breeze – you don’t even need a mixer. I also appreciate having a tart dessert alternative to the sugary holiday treats.

Don't let the name fool you - this pretty cranberry dessert is more like a cake than a pie.Click To Tweet

Now is the time to stock up on the jewel-colored berries. Cranberry season is fleeting, so go ahead, grab a couple extra bags. Toss the bags in the freezer, no prep needed. They freeze beautifully. You’ll be happy you stocked up when you’re craving Nantucket Cranberry Pie in the coming months.

Have you had Nantucket Cranberry Pie? Do you think it’s a cake or pie? Inquiring minds want to know what you think.

 

NANTUCKET CRANBERRY PIE

INGREDIENTS:

2 cups fresh or frozen cranberries
1/2 cup pecans, roughly chopped
1 1/4 cup sugar, divided use
1 cup all-purpose flour
1 stick unsalted butter, melted & slightly cooled
2 eggs, lightly beaten
1 tsp. vanilla extract
1 tsp. almond extract
1/4 tsp. salt
1 tbsp. turbinado sugar, optional

INSTRUCTIONS:

  1. Preheat oven to 350 degrees. Prepare the baking pan (pie pan or round cake pan) by generously greasing the bottom & sides. Now is not the time to be stingy with the butter.
  2. Add cranberries, then chopped pecans to prepared pan, and top with 1/2 cup of sugar.
  3. Combine flour, 3/4 cup sugar, melted butter, eggs, vanilla, almond extract and salt in a medium-size mixing bowl. Stir until just combined.  The batter will be thick.
  4. Pour the batter over the cranberry mixture, completely covering the cranberries. If you need to spread the batter for better coverage – be gentle so you you don’t pull the cranberries above the batter.
  5. Bake for 40-45 minutes, until toothpick comes out clean.  If using optional sugar, remove from oven 5 minutes before done, sprinkle with sugar and return to finish baking.
  6. Allow to cool slightly before cutting. May be served warm or at room temperature. Top with whipped cream or ice cream if desired.

NOTE:

  1. I realize it seems like a crazy amount of sugar, but it’s a necessity to balance the tartness of the cranberries.
  2. Yes, you can make this without the nuts. While I prefer it with nuts, sometimes you have to make your nut-hating people happy.

Recipe slightly adapted from The Pioneer Woman.

Work Smarter:

Sometimes the right tools can make or break your cooking experience. These are the tools I’ve used to make quick work of this recipe: a bowl for every job, my favorite measuring cups and spoons, pie plate with handles or a round cake pan.

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5.0 from 2 reviews
Nantucket Cranberry Pie
 
Prep time
Cook time
Total time
 
NANTUCKET CRANBERRY PIE
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • 2 cups fresh or frozen cranberries
  • ½ cup pecans, roughly chopped
  • 1¼ cup sugar, divided use
  • 1 cup all-purpose flour
  • 1 stick unsalted butter, melted & slightly cooled
  • 2 eggs, lightly beaten
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • ¼ tsp. salt
  • 1 tbsp. turbinado sugar, optional
Instructions
  1. Preheat oven to 350 degrees. Prepare the baking pan (pie pan or round cake pan) by generously greasing the bottom & sides. Now is not the time to be stingy with the butter.
  2. Add cranberries, then chopped pecans to prepared pan, and top with ½ cup of sugar.
  3. Combine flour, ¾ cup sugar, melted butter, eggs, vanilla, almond extract and salt in a
  4. medium-size mixing bowl. Stir until just combined. The batter will be thick.
  5. Pour the batter over the cranberry mixture, completely covering the cranberries. If you need to spread the batter for better coverage - be gentle so you you don't pull the cranberries above the batter.
  6. Bake for 40-45 minutes, until toothpick comes out clean. If using optional sugar, remove from oven 5 minutes before done, sprinkle with sugar and return to finish baking.
  7. Allow to cool slightly before cutting. May be served warm or at room temperature. Top with whipped cream or ice cream if desired.
Notes
NOTES:
* I realize it seems like a crazy amount of sugar, but it's a necessity to balance the tartness of the cranberries.
* Yes, you can make this without the nuts. While I prefer it with nuts, sometimes you have to make your nut-hating people happy.
* Recipe slightly adapted from The Pioneer Woman.

Don't let the name fool you. This pretty cranberry dessert is more like a cake.  Nantucket Cranberry Pie | A Reinvented Mom

Comments

  1. Congratulations!
    Your post is featured on Full Plate Thursday this week. Enjoy your new Red Plate and thanks so much for sharing with us.
    Miz Helen

  2. Your Cranberry Pie looks amazing! Hope you have a great week and thanks so much for sharing with us at Full Plate Thursday.
    Miz Helen

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