Pin
This Nantucket holiday cranberry pie is perfect for any gathering thanks to its vibrant tart-sweet cranberry layer and golden cake-like topping. It comes together quickly and can be served warm from the oven, making it the kind of recipe I turn to when I want something special but stress-free.
This recipe has become a family classic during the holidays when my guests expect it. The first time I made it was for a Thanksgiving buffet and not a crumb was left.
Gather Your Ingredients
- Fresh cranberries: Whole cranberries provide a juicy tart bite. Use firm bright red ones for best flavor
- Chopped pecans: Pecans add crunch and a nutty richness. Look for pecans that smell sweet not bitter
- Granulated sugar: Sweetens both the filling and topping. Use white sugar for a clean sweet taste
- Unsalted butter: Softened butter creates a tender crumb. Use real butter for best results
- Eggs: Eggs bind the batter and make the topping light. Check that eggs are fresh (they should not float in water)
- All purpose flour: Provides structure to the cake-like top. Choose unbleached flour for best texture
- Salt: Just a pinch boosts overall flavor. Fine sea salt dissolves easily
- Almond extract or vanilla: Almond extract gives a classic flavor but vanilla works beautifully too. Use pure not imitation extract
How to Make It
- Preheat and Prep:
- Preheat your oven to 350 F. Butter a standard 9 inch pie plate (sides and bottom). Spread fresh cranberries evenly over the bottom. Sprinkle with chopped pecans, then the half cup sugar over the berries for the right amount of sweetness
- Make the Batter:
- In a medium mixing bowl beat softened unsalted butter together with the cup of sugar until very creamy and pale. This helps the topping bake up moist and golden
- Add Eggs and Extract:
- With the mixer running add eggs one at a time and pour in almond extract or use vanilla. Beat until batter is fluffy and thick
- Add Dry Ingredients:
- Reduce mixing speed to low. Gently spoon in the flour and salt mixing only until just combined. Take care not to overmix so the topping stays tender
- Spread the Batter:
- The batter is sticky so use a spatula to dollop it over the cranberries then gently spread until the surface is evenly covered
- Bake:
- Slide into the hot oven and bake for forty five to fifty minutes. The pie should be golden on top and a toothpick poked in the center comes out mostly clean with some moist crumbs
- Serve:
- Allow the pie to cool slightly before slicing. For true holiday magic top each piece with a scoop of vanilla ice cream and serve warm
I am particularly fond of the tart cranberries nestled under that simple buttery topping. My daughter loves this pie so much she now requests it for her December birthday celebration and we never argue with her choice.
Flavor Boosters
If you do not have pecans try walnuts or omit the nuts altogether. Substitute one to two teaspoons orange zest for extract for a citrus twist. To make gluten free use a one to one gluten free blend.
Serving Suggestions
Top warm pie with lightly sweetened whipped cream if you prefer. Serve alongside a scoop of vanilla or cinnamon ice cream for a festive touch. Pair with coffee or black tea for a classic New England style dessert.
Creative Twists
This recipe feels both classic and modern. Inspired by traditional New England flavors where cranberries are harvested in the fall, it is a close cousin to fruit cobblers yet looks elegant for celebrations. Pecans and cranberries remind me of cozy coastal winters and family stories around the dinner table. The pie brings everyone together as soon as it comes out of the oven.
For a foolproof festive dessert, bake this cranberry pie ahead and reheat gently just before serving. Its combination of tart and sweet always makes spirits bright.
Common Questions About This Recipe
- → What type of cranberries work best?
Fresh or frozen whole cranberries both work well. If using frozen, no need to thaw; just add directly to the pie dish.
- → Can I substitute almonds for pecans?
Yes, chopped almonds can be used instead of pecans, or walnuts if desired for a different flavor and texture.
- → How do I know when the pie is done baking?
The dessert is ready when the top is lightly golden and a toothpick inserted in the center comes out with moist crumbs.
- → Is it necessary to use almond extract?
No, almond extract adds flavor depth, but vanilla extract is a great substitute if you prefer a milder taste.
- → How should leftovers be stored?
Cool completely, then cover and refrigerate for up to three days. Warm individual slices before serving if desired.