Easy Crustless Nantucket Cranberry Pie

Nantucket cranberry pie is not really a pie. It’s more like an upside down cranberry cake, and it’s one of the fastest desserts you can make. With no crust to roll, you can assemble it in five minutes! This recipe is a great last-minute addition to your Thanksgiving buffet or Christmas dessert table.

Why You’ll Love Nantucket Pie

This cranberry crustless pie is super easy to make. There is no to roll out and nothing to whip. Just spread a layer of cranberries, walnuts and sugar in a pie dish, then top with a basic batter and bake. My mother-in-law always made it in a glass pie tin, but you can also make it “upside down”. I personally like the look of the “right side up” version. (This recipe was first published on November 21, 2012)

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. 

Cranberry Nantucket pie can be made two weeks in advance and frozen, making holiday prep that much easier.

If you’re looking for something different than a cranberry walnut pie, there are lots of variations for this recipe! It would work well with apricots and almonds, pears and pistachios, peaches and pecans – the combinations are endless! But if you use a sweeter fruit like peaches or pears, you may want to reduce the sugar by half so it’s not too sweet. 

Why is it Called Nantucket Cranberry Pie?

This Nantucket cranberry pie recipe was given to me from my mother-in-law more than 30 years ago. I have no idea where she got it from since she was born in Minnesota, and as far as I know, she never lived in Nantucket. 

What is the history of Nantucket cranberry pie? Well, cranberries are grown in Nantucket. For the past 150 years, commercial cranberry growing has been an important part of Nantucket’s agricultural heritage. But that’s about the only connection I can find.

There isn’t a clear origin for this dessert, though it is known as a classic New England recipe that has been passed on from generation to generation. 

A version was also published in Gourmet magazine by Laurie Colwin in 1993. In her recipe, Laurie says this is “a cake that takes about four seconds to put together and gives an ambrosial result.”

Cranberry FAQs

Fresh or frozen cranberries will both work for this Nantucket cranberry pie recipe. Cranberries are high in vitamin C and fiber and you’ll easily find them pre-packaged in your local grocery store. 

For fresh berries, make sure they are firm and plump with a deep red color. Avoid soft or shriveled berries. Fresh cranberries can be stored in the refrigerator for several weeks, or in the freezer for up to a year. Simply wash fresh cranberries in cool water before using.

Do you have to cook cranberries before baking them?

No, you should not cook cranberries before baking them, and you don’t need to thaw frozen berries either. 

Are frozen cranberries just as good as fresh?

Yes, frozen cranberries are just as good as fresh in this recipe.

How to Make Cranberry Nantucket Pie

All you need is a few simple ingredients, and there is no mixer to pull out and dirty. I have made it both in a glass pie plate and a springform pan with a removable bottom.

• fresh or frozen cranberries
• walnuts
• granulated sugar
• eggs
• unsalted butter
• vanilla
• all-purpose flour

Preheat your oven to 325 degrees F and butter a 10” glass pie plate. If you use a metal pie tin or a springform pan, preheat the oven to 350 degrees F. Add fresh or frozen cranberries and cover with chopped walnuts and ½ cup of the sugar.

In a bowl, whisk the eggs, 1 cup sugar, melted butter and vanilla extract. Next, fold in the flour until well blended. Pour the mixture over the cranberries and walnuts. The batter is fairly thick. Use an offset spatula to spread it over the cranberries.

Then bake for 40-45 minutes, or until a toothpick inserted comes out with moist crumbs. Let cool completely. Serve warm or room temperature with Vanilla Ice Cream or fresh whipped cream.

Upside down version of Nantucket cranberry pie.

The ingredients and instructions are the same. Instead of using a glass or ceramic pie plate, use a Springform Pan with a collapsable bottom. Grease the bottom of a springform pan. Add the cranberries, part of the sugar, and chopped walnuts to the bottom of the pan.

Make the batter following the directions above. No mixer needed!

Set the oven to 350 degrees an reduce cooking time by 5-10 minutes. The pie is down when it’s just set and wooden stick inserted in the middle comes out clean with a few crumbs. Let it cool completely before releasing it from the springform pan.

Decorate the top with a few sugared cranberries

Reserve a handful of fresh cranberries to decorate the top of the pie. Dip cranberries in beaten egg white and coat in Sanding or sparkling sugar. Allow to dry on a sheet pan covered in parchment paper.

More holiday desserts

• Pumpkin Cheesecake

• Bacardi Rum Cake

• Three Nut Tart

• Pumpkin Cake with Cream Cheese Frosting

• English Trifle
• Pumpkin Bread With Cranberries and Walnuts

• Lemon Posset
• Fig Tart