Best Cranberry Nantucket Pie Recipe
User Reviews
5
Best Cranberry Nantucket Pie Recipe
Description
This Nantucket Pie begins with a baking dish brushed with melted butter, then a thick layer of cranberries sprinkled with brown sugar and chopped walnuts or pecans. The batter is beaten thoroughly from eggs and sugar until light and creamy, then combined with flour, vanilla, almond extracts, salt, and melted butter.
The batter is poured generously over the cranberry layer, evenly distributed to fully cover them. Baking at 350°F for 40-45 minutes sets the custard and cooks the fruit tender, yielding a pie with a firm, cake-like top and a moist, flavorful filling with textural contrast. Sparkling sugar optionally sprinkled on top adds a decorative touch.
This pie offers a festive dessert option, balancing the brightness of cranberries with sweet nutty topping and warmly spiced vanilla custard. It can be served warm or at room temperature, suitable for holiday gatherings or seasonal menus.
For gluten-free adaptation, substitute all-purpose flour with an equivalent gluten-free flour blend. High-altitude adjustments include reducing sugar slightly and extending baking time. Using a 9-inch pie dish requires a longer bake time, sometimes with foil coverage to prevent over-browning.
Ingredients
- 1 tablespoon butter melted
- 2 cups cranberries heaping, fresh or frozen* do not thaw frozen
- ½ cup brown sugar packed light or dark brown (may reduce to ¼ cup) and may replace with sugar substitute or granulated sugar
- ½ cup walnuts chopped (or pecans), optional omit if preferred
- 2 large egg room temp is best, if needed, submerge in a bowl of warm, not hot water 5-7 minutes
- 1 cup granulated sugar less two tablespoons for high altitude
- 1 cup all-purpose flour sub with GF AP flour or Whole Wheat Flour or half and half
- ¾ cup butter melted
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract or increase vanilla extract if desired
- ¼ teaspoon kosher salt
- orange optional, zest from ½ to full fruit
- sugar optional, coarse sparkling white
Instructions
- Preheat oven to 350° F (175° C) and brush a 9-10 inch pie plate or 9” round or square cake pan with 1 tablespoon of melted butter. (If baking in 9-inch bake additional 5-10 minutes)
- Layer washed and patted dry cranberries on bottom of pie plate, sprinkle with brown sugar and chopped nuts.
- In a medium mixing bowl, beat the eggs until they are light and thick, gradually add the sugar, whisking well until thoroughly blended and the mixture is light and creamy, add if desired zest from one orange. Stir in flour, salt, vanilla and almond extracts and melted butter until combined.
- Pour in ribbons evely over the cranberries and spread to even out. Place a thick oven mitt under the pie plate and tap a couple of times to distribute the batter over the cranberries. If using, sprinkle coarse sparkling sugar over the top.
- Bake the pie for 40-45 minutes until toothpick comes out clean, if browning too quickly, cover the top with a piece of foil. Serve warm or at room temperature with a scoop of vanilla ice cream!
Notes
- Gluten-free options: Replace all-purpose flour with gluten-free blends or oat or almond flour.
- At high altitudes, reduce sugar by 2 tablespoons and increase baking time as needed.
- Using a 9-inch pie plate requires an extra 5 to 10 minutes of baking; cover top with foil if browning too quickly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-10 slices
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 450kcal | 23% |
| Carbohydrates | 54g | 18% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 96mg | 32% |
| Sodium | 244mg | 10% |
| Potassium | 111mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 40g | 80% |
| Vitamin A | 660IU | 13% |
| Vitamin C | 4mg | 4% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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