Nantucket Holiday Cranberry Pie is a rustic New England-style dessert that’s perfect for Christmas and Thanksgiving. It’s not a traditional pie with a rolled crust, but more like a jammy cranberry-nut layer baked under a buttery almond-scented cake. As it bakes, the cranberries bubble and burst into a sweet-tart, jewel-toned base while the tender golden topping forms a crackly, sugary crust that begs for a scoop of vanilla ice cream.
Equipment You Will Need
- 9–10-inch pie plate or cake pan
- Mixing bowls (one medium, one large)
- Whisk
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Small saucepan (if melting butter on the stove)
Ingredients List
For the cranberry layer
- 2 cups fresh or frozen cranberries
- ½ cup granulated sugar
- ½ cup chopped pecans or walnuts
For the buttery topping
- ¾ cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 2 large eggs, lightly beaten
- 1 teaspoon almond extract (or ½ almond + ½ vanilla)
- 1 cup all-purpose flour
- ¼ teaspoon salt
Step-by-Step Instructions
Preheat your oven to 350°F (175°C). Generously butter a 9–10-inch pie plate or similar-sized cake pan, making sure to coat the bottom and sides well so the cranberry layer doesn’t stick. If using frozen cranberries, there’s no need to thaw them first; they can go in straight from the freezer.
Spread the cranberries evenly over the bottom of the prepared pan. Sprinkle the chopped nuts over the cranberries, then sprinkle the ½ cup sugar evenly on top. As this layer bakes under the batter, the sugar will help create a glossy, jammy cranberry base with toasty nuts peeking through.
In a mixing bowl, whisk together the melted, cooled butter and 1 cup sugar until combined and slightly thickened. Add the beaten eggs and almond extract, whisking until the mixture looks smooth and glossy. The almond extract brings that classic holiday aroma and pairs beautifully with tart cranberries.
Add the flour and salt to the bowl and stir gently with a spatula or spoon until just combined and no streaks of dry flour remain. The batter will be thick but pourable. Avoid overmixing once the flour goes in; you want a tender cake layer that bakes up soft but sturdy enough to slice.
Pour the batter over the cranberry-nut mixture in the pan. Use a spatula to spread it to the edges, making sure all the cranberries are covered. The batter may not look like much, but it will puff slightly and form a golden lid as it bakes, while the cranberries bubble underneath.
Place the pan on a baking sheet to catch any potential drips and transfer to the preheated oven. Bake for about 35–45 minutes, depending on your pan and oven, until the top is lightly golden and a toothpick inserted near the center comes out mostly clean (a few moist crumbs are fine, but no wet batter). The edges should look set and slightly pulling away from the sides of the pan.
Remove the Nantucket Holiday Cranberry Pie from the oven and let it cool on a wire rack. You can serve it warm, when the berries are juicy and the cake layer is extra tender, or at room temperature after it has fully set and is easier to slice neatly. Either way, run a thin knife around the edge before slicing to loosen it from the sides.
Cut into wedges like a pie and serve directly from the pan. Add a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of custard to balance the tart cranberries and highlight the buttery almond topping.
Expert Tips for Success
Use real, whole cranberries for the best texture and tartness; dried cranberries won’t create the same juicy base. If your cranberries are particularly large, you can coarsely chop some of them for a more even layer and a slightly more jammy consistency. Tossing them with the sugar and nuts right in the pan keeps things simple and evenly distributes sweetness.
Let your melted butter cool slightly before adding eggs to avoid scrambling. Whisking the butter and sugar first, then eggs and extract, and then flour last creates a classic, tender cake batter. Do not overbake—pull the pie as soon as the center is set and the top is golden. Overbaking can dry out the cake layer and make the cranberries too thick and sticky instead of pleasantly jammy.
If the top is browning quickly while the center still seems underdone, tent loosely with foil for the last portion of baking. A glass or ceramic pie plate may take a bit longer than a metal pan; rely on visual cues and toothpick tests rather than just the clock.
Variations and Substitutions
You can play with the nut and flavor profile easily. Swap pecans for walnuts, almonds, or even hazelnuts, or use a combination for more complexity. If you prefer a milder almond note, replace part or all of the almond extract with vanilla. For an extra festive twist, add a teaspoon of orange zest to the cranberry layer or a spoonful of orange liqueur to the batter.
To dial up the crunch, sprinkle a tablespoon or two of coarse sugar over the batter before baking; it creates a subtle crackly crust on top. A pinch of cinnamon or cardamom in the batter can gently warm the flavor profile, pairing nicely with the berries and nuts without turning it into a full-on spice cake.
If you need a gluten-free option, use a good 1:1 gluten-free flour blend to replace the all-purpose flour. Because the pie functions more like a soft cake on top of fruit, it’s fairly forgiving and can work well with alternative flours if you keep the batter thickness similar.
Serving Suggestions
Nantucket Holiday Cranberry Pie is made for holiday dessert tables and cozy winter gatherings. Serve it slightly warm with vanilla ice cream for a cobbler-like experience, or at room temperature with whipped cream for a lighter finish after a rich meal. Its vibrant cranberry color and rustic top make it a natural centerpiece for Thanksgiving or Christmas.
It also works beautifully as a brunch dessert alongside coffee cake, pastries, and a pot of strong coffee or tea. Leftover slices can be gently rewarmed and served with yogurt or crème fraîche for a not-too-sweet breakfast treat, especially if you enjoy tart fruit in the morning.
Storage, Freezing, and Make-Ahead Tips
Store leftover cranberry pie covered at room temperature for up to 1 day, or in the refrigerator for 3–4 days. The cranberry layer will thicken slightly as it chills, and the flavors deepen by the next day. Reheat individual slices briefly in the microwave or a low oven if you prefer them warm, or serve cold or at room temperature.
This pie also freezes well. Cool it completely, wrap the entire pan tightly in plastic wrap and then foil, or wrap individual slices and place them in an airtight container.
Freeze for up to 2–3 months. Thaw in the refrigerator overnight, then bring to room temperature or warm gently before serving. Prepping it a day or two ahead—or even weeks ahead and freezing—makes it an ideal, low-stress holiday dessert that still feels special and homemade.
