Nantucket Cranberry Pie

Nantucket Cranberry Pie is one of those old-fashioned desserts that makes you question the name the moment you see it. There is no pastry crust, no rolling pin, and no traditional pie filling. Instead, fresh cranberries and walnuts are covered with a rich, buttery batter and baked until golden.

Nantucket cranberry pie ready for serving.

The result sits somewhere between a cranberry cake and a crustless pie, with tart fruit underneath and a soft, buttery top.

For an extra optional layer of flavor, you can add fresh orange zest. Cranberry and orange work beautifully together, and the zest adds brightness without changing the structure of the batter. While not traditional, orange zest brings a holiday flavor to your dessert.

If you love cranberries, also try Cranberry Orange Muffins, Apple Cranberry Chutney, or these amazing Pumpkin Cranberry Chocolate Chip Oatmeal Cookies.

Why This Recipe Works

There is no pie crust to make. The batter is simply poured over the fruit, making this much easier than a traditional cranberry pie.

Great for the holidays. You name it- Thanksgiving, Christmas, New Year's Eve- this dessert is bright, easy to make, and looks festive.
Easy recipe. It takes 10 minutes to build and 40-45 minutes to bake, which makes it easy to prepare.

Is Nantucket Cranberry Pie Really a Pie?

Not in the traditional sense. There is no pastry crust, and the fruit is not enclosed inside pie dough. Nantucket Cranberry Pie is closer to a cranberry cake or an upside-down fruit dessert.

The cranberries and walnuts go into the bottom of the pie plate, and a simple butter batter is poured over them before baking. The name may say pie, but the method is much easier than making a traditional fruit pie.

Ingredients You'll Need

For the bottom layer

Ingredients For the Nantucket pie bottom.

Fresh cranberries: Fresh cranberries are ideal for this recipe. Their tart flavor is important because the batter itself is quite sweet. You can also use frozen cranberries.
Granulated sugar: Sugar is divided between the cranberry layer and the batter.
Walnuts: Chopped walnuts add crunch and pair well with cranberries. Pecans would also work if that is what you have.

For the batter

Ingredients For the Nantucket pie batter.

Eggs: Two large eggs provide structure and richness.
Butter: Melted butter gives the topping its rich flavor and tender texture.
All-purpose flour: The flour goes in last, which helps keep the batter tender and prevents overmixing.
Orange zest, optional: Use the finely grated zest of one medium orange if you want a cranberry-orange variation.

How to Make Nantucket Cranberry Pie

Step 1. Preheat oven to 350°F. Grease a 10-inch pie plate with butter. Spread the fresh cranberries evenly over the bottom of the dish. Sprinkle them with sugar and chopped walnuts. If using orange zest, sprinkle half over the cranberry mixture.

Cranberries on a pie pan with pecans and sugar.

Step 2. Beat the eggs until well combined and slightly foamy. Add the sugar and beat again until the mixture is smooth and slightly lighter.

Pour in the melted, slightly cooled butter and mix until fully incorporated.

Add the flour last, along with the remaining orange zest if using. Mix just until no dry streaks remain.

Step 3. Pour the batter evenly over the cranberries and walnuts. Use a spatula to gently spread the batter toward the edges if needed, but do not mix it into the fruit layer.

Step 4. Bake until the top is golden and the center is set. Allow the pie to cool before slicing. The texture will continue to settle as it cools.

Expert Tips

Do not overmix after adding the flour. Mix only until no dry streaks remain.
Let the melted butter cool slightly. Very hot butter can affect the eggs.
Watch the center, not just the edges. The outside may brown before the middle is fully set.
Let it cool before judging the texture. This is a rich batter with a high proportion of butter, so it will continue to firm as it cools.

How to Serve Nantucket Cranberry Pie

You can serve Nantucket Cranberry Pie straight from the baking dish, with its golden, buttery top. However, I chose to flip mine onto a serving plate to show off the beautiful red cranberries. I think it makes the dessert look a little more festive and dramatic, especially for the holidays.

It is rich enough to serve on its own, but you can also add:

Lightly sweetened whipped cream
Vanilla ice cream
A dusting of powdered sugar

Because cranberries are naturally tart, this dessert works especially well after a rich holiday meal.

Nantucket cranberry pie served on a plate.

Storage

Cover leftovers and keep them refrigerated for up to 4 days. Bring slices to room temperature before serving. You can also freeze it for up to 3 months.

Can I Use Frozen Cranberries?

Yes. Frozen cranberries should work well in this recipe.
Do not thaw them first. Add them directly to the pie plate and expect that the dessert may need a few extra minutes in the oven.

Can I Use Pecans Instead of Walnuts?

Yes. You can substitute pecans for walnuts in the same amount. Walnuts have a slightly earthier flavor, while pecans make the dessert a little sweeter and richer.

Can I Make Nantucket Cranberry Pie Ahead?

Yes. This is a good dessert to make several hours before serving because the texture benefits from cooling and settling. It can also be made the day before and stored covered until needed.

If you loved this recipe, please feel free to try some other cranberry recipes on the blog, like this Cranberry Upside-Down Cake, Cranberry Orange Muffins, or this delicious Cranberry Orange Banana Bread. All of these recipes are great for the holidays, but nobody stops you to bake them whenever you want a delicious dessert.