Nantucket Cranberry Pie is an old recipe, passed down to me from my mother-in-law.
I got this recipe from my mother-in-law twenty plus years ago. I have no idea where she got it from since she was born in Minnesota, and as far as I know, never lived in Nantucket. After Googling it though, I realized there are about a zillion versions of this recipe.
It’s one of the easier holiday desserts to make. There are no pie crusts to roll, and nothing to whip. Just spread a layer of cranberries, walnuts and sugar, then top with a batter and bake. Since it’s not an overly sweet dessert, it’s the perfect counter-part to Pecan or Pumpkin Pies.
Nantucket Cranberry Pie.
Nantucket Cranberry Pie can also be made two weeks in advance and frozen, making holiday prep that much easier.
It reminds me of a French clafoutis. Although a traditional clafoutis is made with unpitted cherries, the method is the same. Butter a pie plate, add fruit, top with thick batter and bake. The best bit about this pie/cake is how fast…really fast it is to whip up, since there is no crust to roll.
You can assemble it in five minutes, making it a great last minute addition to your Thanksgiving buffet! It would work well with other fruit as well…apricot and almonds, pear and almonds and plums!
Just a few simple ingredients, and no mixer to pull out and dirty.
Layer a buttered pie plate or tin with fresh or frozen cranberries. Add chopped walnuts and sugar.
Top with batter and bake. The batter is fairly thick and will need to be spread over the cranberry and walnuts.
Nantucket Cranberry Pie makes a wonderful addition to any dessert buffet.
Nantucket Cranberry Pie
Ingredients
Instructions
- Preheat oven to 325* F. Grease a 10" pie plate and spread cranberries over the bottom of the pan.
- Sprinkle chopped walnuts and 1/2 cup sugar over cranberries.
- In a bowl, whisk eggs, 1 cup sugar, melted butter and vanilla extract. Fold in flour until well blended.
- Pour mixture over cranberries. Bake 40-45 minutes or until toothpick inserted comes out with moist crumbs. Cool. Can be made ahead and frozen for up to two weeks. Serve warm.
Nicky says
Hi Cynthia! This is soooo simple. I’ve never had a Cranberry pie before and I feel like I’m missing out. I bet these would also make great tartlets. Thanks so much for sharing this recipe with us during our Thanksgiving Menu Planning Event.
Nicky says
Hi Cynthia. I made this pie today it was super tasty. The kids loved it. I subbed whole wheat flour and it was great. I’ll have to make another for Thanksgiving as this one won’t last long enough to put up in the freezer.
Michelle says
It says 1 1/2 cups of sugar divided, then 1 cup of sugar for the topping…does that mean only 1/2 cup of sugar is used for the sprinkling on the cranberries? Or is the 1 cup of sugar in the topping in addition to the 1 1/2 cups added to the cranberries! 🙂
Cynthia says
Yes! Sorry, the 1/2 cup of sugar goes on the cranberries. The 1 cup goes in the batter. Amened!
Christina | Christina's Cucina says
How have I missed this recipe? Wow! It looks awesome and sooo easy! This is another one that’s got to go on my “to try” list. Agree that it’s perfect for Thanksgiving, too!
Cathy Arkle says
Just made this and it is so delicious!
Christina says
Isn’t it great? I love it!
Cynthia says
Thank you!
Christina says
Update: made this pie last year and just took another out of the oven. It’s a delicious pie, even when made gluten free! Yes, I subbed a gf baking mix with some oat flour, added 1/2 tsp baking powder and love the result. I wouldn’t mind it with the regular flour, but my hostess is on a gf diet, so I did it for her. Great recipe, Cynthia!
Cynthia says
That’s a great sub for a gf version!
Traci says
Can this be made without the walnuts? Would there have to be a substitution to make it nut free our just skip them? Thanks!
Cynthia says
Sure! I don’t see why not?
Denise A says
I found your recipe for Nantucket Cranberry Pie and I must say it is ridiculously easy and amazingly delicious! It was a hit at our Christmas Dinner! Thanks so much! I made a bourbon barrel aged maple syrup whipped cream to go with it! Killer!
Cynthia says
Thank you so much Denise! It’s a holiday keeper!
Sheila Klimas says
made the pie with leftover cranberries for early December…and am making again to use up cranberries…the pie was a hit with all ages…simple, easy and really tasty…Snowing like crazy…so this will be a good dessert today..
Cynthia says
Lucky you that you still have cranberries! I always promise myself I’ll freeze a bag or two for later and then forget!
Maylien Swenerton says
I love this, and so easy! I’ve even halved the recipe to make in a 7″ pan, perfect for two or three. I often leave out the nuts though for nut-challenged friends.
Cynthia says
Great tip! Sometimes we just need a little bit of dessert! i wonder if it’s too sweet without the nuts?
Susan says
Love, love this recipe. Could I cut the sugar in the cake batter to 3/4 c instead of 1 cup.
Cynthia says
I totally think you could! I am not a fan of super sweet desserts, so I’m always trying to reduce sugar! You could also sub swerve for a completely sugar free dessert too!
Maura Dawson says
This looks great and I’m getting ready to make it. Quick question: if I do freeze it, should i reheat after? Or just set it out? How long before serving will i need to take it out of the fridge and how do I reward it?
Cynthia says
Sorry, just seeing this after the holidays! I would just set it out and serve it room temperature. Or you can heat it up slightly.
Maura Dawson says
Whoops! I meant reheat and not reward.
JULIE A GUERRA says
My co worker calls this her cranberry crack. Everyone I have made this for falls in love with it !
Cynthia says
haha! So easy and delicious!
Susanne Freytag says
I know exactly where your mother-in-law got this recipe! This is a slight variation of Laurie Colwin’s Nantucket Cranberry Pie. She got it from a friend of hers who got it from her mother and it was published in her 1993 book “More Home Cooking”. Laurie chopped the cranberries, which I think makes a big difference. If you haven’t read her books, you must! She was an amazingly entertaining food writer and there are some true gems in there. One has to add a pinch of salt to everything though since when she was writing this book, she had been told to cut back on salt.
Cynthia says
Yes! She’s not around anymore or I could ask her. I’ve been married since 1988, so it’s possible. I’ll try chopping them next time. I’ll check out her book. I do like to credit the origin of the recipe if I can! Thank you!
Susanne Freytag says
Sadly, Laurie isn’t around anymore either. I think you’ll love her books. She was a fun writer.
Terry deCampo says
Cynthia thank you so much. My wife was making all the main food for Thanksgiving and I took over the dessert. I cheat, I use your recipe, not only was very easy and fast to make but it has become one of our favorite “pies”.
We did not have walnut so I use pistachios and almonds and it worked very well.
Of course we will have it again for Christmas.
Cynthia says
Love the idea of the walnuts and pistachios! How did it taste? Yes, it is an easy recipe to adapt!
Julie says
Sooo simple & yummy. I’ve made it with frozen blackberry, fresh blueberries & cranberries. All three were equally delicious.
Cynthia says
ooh! i need to try that!
vicki says
I am very much looking forward to trying this………andi will be adapting it to use rhubarb………..yum !!
Cynthia says
nice! I wonder how rhubarb cranberry would be?
Chef Mimi says
Wow!! I absolutely love this recipe! I’d love it for Christmas. Thanks!
Jbell says
I did blackberry peach and it was delish!
Cynthia says
Ooh! I need to try this!
Courtney says
Amazing! My husbands new favorite pie and he’s not even a dessert guy!
Cynthia says
I’m so happy he liked it!
David says
I’m wondering if I could substitute Swerve for the sugar and either Almond or Coconut flour for the regular flour to make it more diabetic friendly.
Cynthia says
it’s certainly worth a try!