5.0 from 24 votes
Best Cranberry Nantucket Pie Recipe
This Cranberry Nantucket Pie isn't technically a pie, more of a cake, really. It has a juicy layer of sweet-tart fresh cranberries on the bottom and that crispy, buttery, cakey cookie topping! Easiest holiday pie ever!
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 8 -10 slices
Calories: 450 kcal
Course:
Dessert
Cuisine:
American
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 eggs 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
- Zest from ½ to full orange optional
- Course sparkling white sugar optional
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!
Cup of Yum
Notes
- Gluten-Free | Replace All-purpose flour with your favorite GF All-purpose flour, or use Oat or Almond flour.
- High Altitude Adjustments | Reduce sugar by 2 tablespoons (measure 1 cup, then use tablespoon to remove). Bake as directed.
- If baking in 9” inch pie plate or pan, adjust baking time to an additional 5-10 minutes, covering if needed with foil near the end.
Nutrition Information
Serving
1serving
Calories
450kcal
(23%)
Carbohydrates
54g
(18%)
Protein
5g
(10%)
Fat
25g
(38%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
96mg
(32%)
Sodium
244mg
(10%)
Potassium
111mg
(3%)
Fiber
2g
(8%)
Sugar
40g
(80%)
Vitamin A
660IU
(13%)
Vitamin C
4mg
(4%)
Calcium
36mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8-10 slices
Amount Per Serving
Calories 450
% 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.