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Why You’ll Love My Recipe
Soft, sweet, and a little tart, this Nantucket Cranberry Pie is the cozy holiday bake you’ll find yourself cutting “just one more slice” of all season long. The cranberries bring a bright pop of flavor, the pecans add warm nuttiness, and the sparkling sugar topping gives every bite the perfect crunch! Whether you serve it as a cozy breakfast or on a holiday dessert tray, it’s sure to bring extra joy to every bite.
If you love cranberries as much as I do, my Lemon Cranberry Scones or Cranberry Pumpkin Cookies are great picks for your next baking adventure!
Karlynn’s Recipe Notes
- Skill Level: This recipe is easy and comes together like a simple cake, making it perfect for bakers of all levels!
- Total Time: Your Nantucket Cranberry Pie is warm and ready to enjoy in just 40 minutes from prep to plate.
- Variations: Switch things up and use walnuts, blueberries, or Old Fashioned Candied Pecans for a fun twist on this pie! You can also serve your slice with a bowl of vanilla ice cream, a cup of warm coffee, or learn How To Make Whipped Cream for a sweet topping.
- Tools For This Recipe: You will need a 9-inch square cake pan or springform pan, mixing bowls, a whisk or hand mixer, and a cake tester.
What You’ll Need for Ingredients
Cranberries: Use fresh or frozen chopped cranberries – both work beautifully. Fresh berries add a brighter, tangy flavor, while frozen berries are softer and more convenient!
Pecans: Chopped pecans add a rich, buttery crunch to your pie. Karlynn’s Tip: Lightly toast your nuts in a dry pan or the oven for a deeper, nuttier taste!
All-Purpose Flour: When flour is added to the wet ingredients, it thickens the filling just enough so the cranberries shine through with their natural tartness, and your pie sets with the perfect texture.
Sugar: A mix of brown and white sugar gives your pie the perfect balance of sweetness and caramel depth. Karlynn’s Tip: Use dark brown sugar for extra molasses notes!
How To Make Nantucket Cranberry Pie
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Preheat the oven to 350°F, and lightly grease your pan.
- In a mixing bowl, beat the melted butter, sugars, eggs and vanilla until combined.
- In a separate bowl, whisk together the flour and salt, then add to the wet ingredients. Stir in the cranberries and chopped pecans.
- Spoon the batter into the prepared pan, spreading it out until evenly layered.
- Sprinkle the coarse white sparkling sugar on top of the batter.
- Bake the cake for 35 to 40 minutes, until a cake tester inserted into the center of the batter comes out clean.
- Remove the cake from the oven and cool at room temperature. Serve warm, do not refrigerate, and enjoy!
Karlynn’s Tips and Tricks for the Perfect Nantucket Cranberry Pie
- Use Fresh or Frozen Cranberries: I used frozen cranberries this time around, and it worked out perfectly! You can also use fresh cranberries if you have them on hand. Chop them up coarsely before adding to the batter, and if you’re anything like me, leave a few whole berries. I love getting a big pocket of sour in the middle of a sweet cake!
- Try the Cobbler Method: For a fun twist on this Nantucket Cranberry Pie, try making it like a cobbler! Mix the pecans, cranberries, and sugar, then place them on the bottom of the pan. This makes your dessert more like a crumble. Then mix the remaining ingredients to use as a topping and dollop it on top. Bake it the same way until finished and enjoy.
- The Best Pan for Easy Slicing: Baking your pie in a springform pan makes it easier to cut this dessert into traditional “pie” slices. Once you remove the sides of the pan, slice your pie as usual.
Storage Instructions
Nothing beats a warm Nantucket Cranberry Pie, but this cozy treat stores so easily you can enjoy its holiday charm long after it’s baked!
Refrigerator: Keep your pie in a sealed container or zip-top bag and store it on the counter or in a bread box for up to 4 days. This fruit-filled dessert doesn’t even need to go in the fridge, unless that’s your preference, of course!
Freezer: You can also store your pie in a freezer-safe container or zip-top bag for up to 3 months, according to USDA food safety guidelines.
More Delicious Pie Recipes
If you’re in the mood for more delicious Pie recipes, why not try one of these favorites next:
- Banoffee Pie is a rich, creamy combination of banana and toffee that’s impossible to resist!
- If you love the tangy taste of lemon mixed with sweet, juicy fruit, this Blueberry Lemon Pie is just for you.
- Creamy Lime Pie is the easiest no-bake dessert, perfect for fans of citrus-based sweets and treats.
There you have it, folks! A sweet, nutty, Nantucket Cranberry Pie that will easily become a household favourite. My family enjoyed this dessert all week, and it got a five-star rating from everyone at the table!
Give this recipe a try and let me know how your pie turned out in the comments below. You know that I always love hearing how you make these treats your own!
Happy Baking!
Karlynn
Nantucket Cranberry Pie
Ingredients
- 2 cups cranberries , fresh or frozen measured then chopped
- ½ cup pecans, measured then chopped
- ¾ cup butter, melted
- ⅔ cup granulated sugar
- ⅓ cup brown sugar, packed
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 1 cup all purpose flour
- ½ teaspoon salt
- 2 tablespoons coarse sparkling sugar, for topping
Instructions
- Preheat the oven to 350°F. Lightly grease a 9 inch square cake pan or springform pan.
- In a mixing bowl, beat together the melted butter, sugars, eggs and vanilla until combined.
- Whisk together the flour and salt, then mix into the wet ingredients. Stir in the cranberries and chopped pecans.
- Spoon the batter into the prepared pan, spreading it out until it’s an even layer.
- Sprinkle the coarse white sparkling sugar in an even layer on top of the batter.
- Bake the cake for 35 to 40 minutes, until a cake tester inserted into the center comes out clean (the batter, not the cranberries)
- Remove the cake from the oven and cool at room temperature. Serve warm or at room temperature, do not refrigerate!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Olive cribar says
I love the look of the Cranberry Pie , but was dismayed when reading, ‘do not refrigerate’
With a small family, even halving the recipe would be more than we would need for one meal.
How long would it keep unrefrigerated & what happens if it is placed in the fridge?