Here’s the classic Nantucket Cranberry Pie—a rustic, old-fashioned dessert that’s more like a cranberry-studded cake than a traditional pie. Tart, sweet, and perfect for the holidays 🍒
Nantucket Cranberry Pie
Ingredients
- 2 cups fresh or frozen cranberries (do not thaw)
- 3/4 cup chopped walnuts or pecans
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Optional topping:
- Powdered sugar for dusting
- Whipped cream or vanilla ice cream for serving
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch pie plate.
- Prepare the base: Spread cranberries evenly in the pie plate. Sprinkle nuts over the cranberries, then sprinkle 1/2 cup of the sugar evenly on top.
- Make the batter: In a bowl, whisk eggs, melted butter, vanilla, salt, and remaining 1/2 cup sugar. Stir in flour until smooth.
- Assemble: Pour batter evenly over the cranberry mixture.
- Bake: Bake for 40–45 minutes, until golden and a toothpick inserted in the center comes out clean.
- Cool & serve: Let cool slightly. Dust with powdered sugar if desired.
Tips & Variations
- No nuts? Leave them out or substitute oats.
- Extra flavor: Add orange zest or a splash of almond extract.
- Less tart: Use 1 1/4 cups sugar total instead of 1 cup.
- Make ahead: Tastes even better the next day.
If you want, I can also give you a gluten-free version, a cranberry-apple twist, or the original 1930s newspaper version.
