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Easy Nantucket Cranberry Pie: A New England Holiday Tradition

A close-up slice of Nantucket cranberry pie showing a rich yellow filling and topped with bright red, sugared cranberries.
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Make this easy Nantucket Cranberry Pie, a unique dessert that blends the tartness of fresh cranberries with a sweet, cake-like topping and crunchy pecans. This recipe delivers a rustic, festive centerpiece perfect for Thanksgiving or Christmas.

Ingredients

Scale
  • 2 cups fresh cranberries, halved
  • 1/2 cup chopped pecans
  • 1/2 cup granulated sugar (for topping)
  • 1/2 cup melted unsalted butter
  • 3/4 cup granulated sugar (for batter)
  • 2 large eggs
  • 1/4 teaspoon vanilla extract
  • Zest of 1 orange
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350F (175C). Grease a 9-inch springform pan well.
  2. In a bowl, combine the halved cranberries, chopped pecans, and 1/2 cup of sugar. Toss these ingredients together until they are evenly coated.
  3. Spread the cranberry and pecan mixture evenly across the bottom of the prepared springform pan. Gently press them down slightly.
  4. In a separate medium bowl, mix the melted butter and 3/4 cup of sugar until combined.
  5. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.
  6. Add the flour and salt to the wet ingredients. Mix until you have a smooth, thick batter.
  7. Carefully spread the thick batter over the cranberry and pecan layer, making sure to cover all the fruit and nuts completely.
  8. Place the springform pan on a baking sheet lined with parchment paper to catch any drips.
  9. Bake for 30 to 35 minutes, or until the cake topping is golden brown and set.
  10. Remove the pan from the oven and let the dessert cool in the pan for 15 minutes.
  11. Run a thin butter knife around the inside edge of the pan to loosen the seal. Slowly release the side ring of the springform pan.
  12. Let the dessert rest for one more minute before carefully inverting it onto a serving plate. If the topping sticks slightly, use the knife to guide the cake away from the pan bottom as you lift it off.
  13. Serve warm or at room temperature. This sweet and tart cranberry bake is fantastic with whipped cream.

Notes

  • This dessert is technically a cranberry upside-down cake, not a traditional pie, which gives it its unique texture.
  • For easier spreading of the thick batter, dip your offset spatula in hot water between strokes.
  • This recipe is a vintage New England recipe that highlights fresh cranberries beautifully.
  • You can find more festive holiday baking ideas on our Pinterest account.

Nutrition

Find it online: https://kitchenuser.net/nantucket-cranberry-pie-easy-new-england-recipe/