Print

Classic & Easy Nantucket Cranberry Pie (Cake-Style Dessert)

A close-up slice of Nantucket cranberry pie showing a moist cake base topped with glossy cranberries and pecans.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Nantucket Cranberry Pie recipe delivers a unique New England dessert that blends the tartness of cranberries with a sweet, buttery cake-like topping. It is a simple, rustic bake perfect for your Thanksgiving or Christmas table.

Ingredients

Scale
  • 2 cups fresh cranberries, halved
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup granulated sugar (for fruit layer)
  • 1/2 cup melted unsalted butter
  • 3/4 cup granulated sugar (for cake batter)
  • 2 large eggs
  • 1/4 teaspoon vanilla extract
  • Zest of one orange
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350F. Grease a 9-inch springform pan thoroughly.
  2. In a bowl, combine the halved cranberries, chopped nuts, and 1/2 cup of sugar. Toss these ingredients together until evenly coated.
  3. Pour the cranberry and nut mixture into the bottom of the prepared springform pan. Spread the mixture into an even layer and press down gently.
  4. In a separate medium bowl, whisk together the melted butter and 3/4 cup of sugar until combined.
  5. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.
  6. In a small bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until you have a thick, smooth batter. Do not overmix.
  7. Carefully spread the thick batter over the cranberry and nut layer in the pan, making sure to cover all the fruit evenly. Use an offset spatula dipped in hot water to help spread the batter smoothly.
  8. Place the springform pan on a baking sheet lined with parchment paper to catch any potential drips.
  9. Bake for 30 to 35 minutes, or until the cake topping is golden brown and a toothpick inserted into the center comes out clean.
  10. Remove the pan from the oven and let it cool on a wire rack for 15 minutes.
  11. Run a thin butter knife gently around the inner edge of the springform pan to loosen the seal. Carefully release and remove the outer ring of the pan.
  12. Allow the dessert to cool for one more minute before inverting it onto a serving plate. Gently remove the bottom of the springform pan, using the knife to guide the cake away if needed.
  13. Serve this sweet tart Christmas dessert warm or at room temperature.

Notes

  • This dessert is often called a cake or cobbler rather than a true pie because of its batter topping.
  • For a richer flavor, substitute walnuts with pecans.
  • Serve this homemade cranberry delight warm with vanilla ice cream or fresh whipped cream for a perfect holiday dessert.

Nutrition

Find it online: https://gourmetgaze.com/nantucket-cranberry-pie-recipe/