Nantucket Cranberry Pie
on Nov 13, 2025
This Nantucket Cranberry Pie is made with a fresh, tart and sweet cranberry pecan filling then topped with a sweet buttery, almond flavored crunchy crust. It’s a classic New England pie recipe that’s great for Thanksgiving and Christmas!
Is it Nantucket Cranberry Pie? Or. is it a upside-down cake or cobbler? I would describe it a bit of each. But, it’s actually a crustless pie according to those in New England, lol. Whatever you should call it, it’s a mind blowing delicious cranberry dessert recipe that is so easy to make for Thanksgiving dessert. It’s a great dessert for Christmas too!
If you are looking for other cranberry dessert recipes, consider making a Apple Cranberry Crisp or Cranberry Mousse.
I need to stress that this pie is so darn easy to make. It only requires buttering a pie plate, adding the fruit and nut mix, top with a quick buttery batter, then baking. So incredibly simple. It can even be made ahead of time.
For our Nantucket Pie cranberry pecan filling I like to use fresh cranberries. I have not tried frozen cranberries but I am most certain they will work with this pie too! For the nuts, I used chopped pecans. If you would like to use your favorite nut like walnuts or go right ahead, be creative and make this a Cranberry Walnut Pie.
The Nantucket Cranberry Pie crust batter is so simple. It’s just a combination of butter, sugar, eggs, almond extract and flour. It is made so quickly. The almond flavor is subtle and mingles well with the sweet and buttery batter.
Your Cranberry Nantucket Pie will can be served with or without an additional topping. The sweet and buttery crust enough on its own. But, if you would like to make it al a mode, add a scoop of vanilla ice cream, it will be so good. Or, consider topping the pie with Homemade Whipped Cream along with a couple of Sugared Cranberries. YUM!
Nantucket Cranberry Pie Ingredients
Since this is a crustless Nantucket Cranberry Pie, it only requires a few simple ingredients– for the filling and batter with no crust to roll . Here is what you will need to make this comforting dessert:
- Butter– salted or unsalted will work.
- Sugar– White granulated is best for this recipe.
- Almond Extract– This gives a really nice flavor to the crust.
- Eggs
- Flour– All-purpose is best.
- Cranberries– Fresh firm and plump berries are best but frozen cranberries can be used too, no need to even thaw them (just note that you may need a bit of additional baking time)! Dried cranberries or what’s called Craisins will not work. You need a plump cranberry for the fruit filling.
- Chopped Pecan Pieces– just about any chopped nut will work. You could use something like walnuts too! Toast your nuts if you prefer the flavor and texture profile of toasted nuts.
See recipe card for quantities.
How to make Cranberry Nantucket Pie
To make this Cranberry Pie you will need just a few minutes time, it’s quick to make. You can have the pie in the oven to bake in no time at all.
- Pre-heat your oven to 350 degrees. Then lightly butter the bottom and sides of a 9 or 10 inch pie plate. Set it aside. Then in a large bowl cream the butter and sugar together using a hand mixer. You will want to mix until the sugar is completely combined, light and sort or fluffy.
- Next add the eggs.
- Then, add the almond extract. Beat the mixture until light and fluffy. Then, using a spatula scrape down the sides for the bowl.
- Next, we add the flour to it make it sort of like a cobbler batter. You will mix this until just combined.Set the pie batter aside.
- In a medium bowl add slightly damp cranberries, sugar and pecan pieces. Stir to coat the cranberries.
- After the cranberries are coated with the sugar and pecan mixture, transfer them to the bottom of your prepared pie plate.
- Grab a cookie scoop or large spoon and place spoonfuls of pie pie batter and add to the to top of your cranberry mixture.
- Now, at this point you could bake with the dollops of mixture so your pie looks more like a cobbler. Or, you can make this more like a pie by spreading the mixture for a top crust. I find this method allows the batter to bake more evenly.
- Pop your pie in the oven and bake for 40-50 minutes. Watch your pie and add a pie ring or foil to the crust if it becomes too dark. Allow too cool. The pie is best when served at room temperature.
Storage / Freezing
Storage: If you should choose to make your Cranberry pie ahead of time or you have leftover pie, you’ll want to keep them in the fridge. Let the pie cool completely before transferring to an airtight container or wrapping tightly with plastic wrap and/or foil. Keep in the fridge for 4-5 days and, for best results, or allow to come to room temperature before enjoying.
Freezing: Cranberry pie should actually hold up really well in the freezer too. Wrap well with plastic wrap or an air-tight container after the pie has cooled completely and keep in the freezer for up to 1 month- again, allowing to thaw and come to room temprature before serving.
Tips for the BEST Nantucket Cranberry Pie
- You can make this pie ahead of time, 1 day ahead is best.
- Use a 9 or 10 inch buttered pie plate or springform pan.
- If you would like a sweeter crust, go ahead and sprinkle a bit of sugar or sanding sugar on top of your pie before baking.
- Use a pie ring or foil to protect the crust if it becomes too brown.
- Place the pie pan on a cookie sheet to protect your oven just incase your pie were to spill over. Plus, it makes it easer to transport and remove from the oven.
- Do not over bake. If you do, the batter will be very dense. Watch for a clean toothpick when it’s inserted into the middle of the pie.
- Serve with a scoop of ice cream or whipped cream to make it even better.
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Nantucket Cranberry Pie
Ingredients
Topping
- 1 cup Butter, softened
- 1 1/4 cup Sugar
- 2 Eggs
- 1 1/2 tsp Almond Extract
- 1 1/4 cup Flour
Filling
- 2 cup Cranberries, fresh or frozen
- ½ cup Sugar
- ½ cup chopped Pecans
Instructions
- Preheat the oven to 350.
- Generously butter a 9-10″ pie pan. Set aside.
- In a large mixing bowl, cream together the butter and 1 1/4 cups of sugar until blended.
- Add in the eggs and almond extract and beat until fluffy.
- Scrape down the sides and add the flour and beat until incorporated. Set aside.
- Rinse cranberries. Pat them mostly dry and place in medium bowl.
- Add pecans and 1/2 cup sugar to bowl. Stir until combined.
- Pour cranberry mixture into prepared pie pan.
- Use a scoop or large spoon to put dollops of batter over cranberry mixture in the pan.
- Use a spatula to even out the batter.
- Place pie pan on cookie sheet to catch any spillage.
- Bake for 40-50 minutes until a toothpick inserted in the center comes out clean and batter is fully cooked. If edges start to get too brown, use a pie ring or cover edges with aluminum foil.
Notes
- You can make this pie ahead of time, 1 day ahead is best.
- Use a 9 or 10 inch buttered pie plate or springform pan.
- If you would like a sweeter crust, go ahead and sprinkle a bit of sugar or sanding sugar on top of your pie before baking.
- Use a pie ring or foil to protect the crust if it becomes too brown.
- Place the pie pan on a cookie sheet to protect your oven just incase your pie were to spill over. Plus, it makes it easer to transport and remove from the oven.
- Do not over bake. If you do, the batter will be very dense. Watch for a clean toothpick when it’s inserted into the middle of the pie.
- Serve with a scoop of ice cream or whipped cream to make it even better.
Nutrition
