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Authentic Nantucket Cranberry Pie: The Easy New England Holiday Dessert (Cake-Topped Tradition)

Close-up of a square slice of Nantucket cranberry pie featuring a thick cranberry layer, creamy filling, and pecan topping.
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Welcome! You are looking for a classic New England dessert that is simple to make and perfect for holidays like Thanksgiving and Christmas. This Nantucket Cranberry Pie is not a traditional pie; it features tart cranberries and pecans topped with a buttery, cake-like batter. It is a reliable, sweet-tart bake you can trust.

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 cake 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 350°F. Grease a 9-inch springform pan.
  2. In a bowl, combine the halved cranberries, chopped pecans, and 1/2 cup of sugar. Toss these ingredients together well.
  3. Spread the cranberry and pecan mixture evenly across the bottom of the prepared springform pan. Gently press the mixture 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 after each addition. Stir in the vanilla extract and orange zest.
  6. Add the flour and salt to the wet ingredients. Mix until the batter is smooth. The batter will be thick.
  7. Carefully spread the thick cake batter evenly over the cranberry and pecan layer in the pan. Use an offset spatula, dipping it in hot water to help it glide smoothly over the fruit.
  8. Place the springform pan on a baking sheet lined with parchment paper. Bake for 30 to 35 minutes.
  9. Let the dessert cool in the pan for 15 minutes after removing it from the oven.
  10. Gently run a butter knife around the inside edge of the pan to loosen the seal. Carefully release and remove the springform ring.
  11. Let the dessert sit for one more minute, then gently invert it onto a serving plate. Slowly remove the bottom of the springform pan, guiding the topping with a butter knife if needed to keep it intact.

Notes

  • This dessert is often called a cake rather than a pie because it uses a cake batter topping instead of a pastry crust.
  • Serve this sweet and tart cranberry dessert warm with vanilla ice cream or whipped topping for a festive holiday treat.
  • If you do not have fresh cranberries, frozen cranberries work well; do not thaw them before using.

Nutrition

Find it online: https://frostedfancies.com/nantucket-cranberry-pie-easy-holiday-recipe/