Nantucket Holiday Cranberry Pie

Nantucket Holiday Cranberry Pie is a celebration of sweet and tart flavors dressed up with a golden, buttery crown. Every December my kitchen comes alive with its gorgeous scent and I know the holidays have truly begun. This is the pie I bring to gatherings when I want something festive but low-fuss and show-stopping with minimal effort.

I first tried this after picking fresh cranberries during a blustery Cape Cod autumn. The deep red fruit and golden topping won my family instantly and it has been our must-have for winter dinners ever since.

Ingredients

• Fresh or frozen cranberries: Provide the signature tang and bright crimson color. Look for plump berries for best results
• Chopped pecans or sliced almonds: Give a welcome crunch and a rich, toasty note. Toast the nuts ahead for even more flavor
• Granulated sugar: Is sprinkled over the cranberries to mellow their tartness and used in the batter for sweetness
• Unsalted butter: Soft and at room temperature is key for a light and fluffy topping
• Almond or vanilla extract: Gives a subtle aromatic lift. Almond works beautifully with cranberries but vanilla is classic and comforting
• All purpose flour: Forms the structure of the topping. Pick a reliable brand for best texture
• Salt: A tiny pinch balances the flavors
• Eggs: Add richness and help the topping set into that irresistible crisp layer

Instructions

Prepare the Pie Plate:

Lightly butter a 9 inch pie dish making sure to get into every edge. Layer the cranberries directly onto the surface so they cover the base completely. Scatter the chopped pecans or almonds on next and sprinkle the half cup sugar over the fruit and nuts

Make the Topping:

In a medium bowl beat your softened butter and one cup sugar together on medium speed. Aim for a creamy texture with no visible lumps. This step helps create the pie’s iconic crunch

Add Eggs and Extract:

Drop the speed to medium low. Add your almond or vanilla extract then crack in the eggs one at a time pausing to beat well in between. This will make the mixture look fluffy and pale yellow

Combine Dry Ingredients:

Slowly pour in the flour and salt while mixing at low speed. Do not rush this step. The topping will thicken and grow sticky which is what you want

Spread the Batter:

Use a silicone spatula to scoop large dollops of the sticky batter out and place over the prepared berries and nuts. Gently spread out so every surface is covered. The batter does not need to be perfect it will settle as it bakes

Bake:

Place the pie in a preheated 350 degree F oven. Bake for forty five to fifty minutes until the top is crackled golden and a toothpick poked in the center emerges with a few moist crumbs clinging on. The kitchen will smell delightful

Cool and Serve:

Let the pie rest for fifteen minutes. Cut generous slices and enjoy warm. For nostalgia I always add a scoop of vanilla ice cream on top

Nothing makes me happier than using tart local cranberries in this recipe my kids love to help sprinkle the sugar over the vibrant berries and it always sparks a round of laughter and sticky fingers

Storage Tips

Leftover pie keeps beautifully covered in the refrigerator for about three days. I like to rewarm slices in a low oven just until the topping crisps up again

Ingredient Substitutions

Blueberries or a blend of berries also work well if cranberries are unavailable. Walnuts are a fine swap for pecans. You can make it dairy free by substituting your favorite plant based butter

Serving Suggestions

A slice of this pie loves a scoop of vanilla ice cream or a generous spoonful of whipped cream. For a brunch treat serve with warm maple syrup. At Christmas dinner it pairs perfectly with spiced tea

Where the Recipe Comes From

Cranberry pie is a Nantucket classic a nod to the island’s rich cranberry bog history. It is a festive centerpiece at holiday tables in New England where locals have baked it for generations as a comforting close to seasonal feasts

Seasonal Adaptations

Try adding orange zest with the cranberries for a citrus twist A bit of ground cinnamon in the topping brings cozy winter vibes Keep the nuts raw for a milder flavor or toast them for extra crunch

Success Stories

Whenever I serve this, people are always surprised by how simple it is to make. My friend once baked three for a charity bake sale and they sold out before anything else. That combination of jewel toned fruit and buttery top makes everyone smile

Freezer Meal Conversion

Prepare the filling and batter as usual but do not bake. Wrap tightly and freeze in the pie plate. When ready to serve thaw overnight in the fridge and bake as directed for a fresh from the oven finish

The golden, crackly topping and ruby cranberries make this pie a beautiful and festive treat. Everyone will ask for seconds at your table.

Common Recipe Questions

→ Can I use frozen cranberries?

Yes, you can use frozen cranberries directly without thawing. Add them as you would fresh cranberries.

→ What nuts work best for this dessert?

Pecans add a rich flavor, but sliced almonds are also a great option for added crunch and aroma.

→ Is there a substitute for almond extract?

If you prefer, use vanilla extract for a milder, equally delicious flavor profile.

→ How do I know when it's done baking?

Bake until the top is golden and a toothpick inserted comes out mostly clean with a few moist crumbs.

→ Should I serve it warm or cold?

It's best served warm, ideally with a scoop of ice cream on top for an indulgent touch.