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 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.
- 2 cups fresh cranberries
- 1/2 cup chopped walnuts
- 1 1/2 cups sugar divided
- 2 large eggs
- 3/4 cup unsalted butter melted
- 1 teaspoon vanilla
- 1 cup flour
- 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.