Cranberry Nantucket Pie

It’s baking season, and one of my favorite seasonal flavors is cranberry. It’s perfect all fall and winter long and pairs great with pumpkin and orange which I also love. After Thanksgiving, I came across a large 2 pound bag of fresh cranberries for $0.99 at Costco, so I figured that was some sort of challenge to use them! I’d already enjoyed my share of Cranberry Orange Bread. I’d made a cranberry curd tart for Thanksgiving, Cranberry Apple French Toast, and I was cranberry sauced out, but while wandering the aisles of Trader Joe’s (my admitted guilty pleasure), I came across Cranberry Nantucket Pie and immediately had some inspiration!

I’d never heard of Cranberry Nantucket pie, and it didn’t look like what I traditionally think of as a fruit pie, so I set out to do some research. It’s an old recipe from the New England region of the United States. It’s actually more like cake with cranberries and walnuts that’s made in the style of an upside-down cake. No wonder it caught my eye – I love upside down cakes! I’ve made apricot, banana coconut, persimmon-cranberry, and my husband’s favorite old fashioned pineapple, just to name a few!

I checked out a few recipes and made some tweaks to make it my own. I love this recipe because it uses less than 10 ingredients, most of which you likely already have on hand. Interestingly, this dessert doesn’t use traditional leaveners like baking soda or baking powder, so the eggs serve as the leavening agent. I think this Cranberry Nantucket Pie will be a fabulous and festive addition to any of your upcoming holiday get-togethers!

Cranberry Nantucket Pie

Scroll down for a printable version of this recipe

Serves: 8

Active Time: 15 minutes

Inactive Time: 40 minutes

Total Time: 55 minutes

For the topping:

2 cups fresh cranberries, halved

1/2 cup walnuts, chopped

1/2 cup granulated sugar

2 tbs butter, to grease the pie dish/pan

For the cake:

3/4 cup butter, melted

3/4 cup granulated sugar

1/2 teaspoon salt

2 eggs

2 teaspoons vanilla bean paste

1/2 teaspoon almond extract

1 cup all-purpose flour

1. Preheat the oven to 350 degrees.

2. Combine the topping ingredients and stir to combine.

3. Pour mixture evenly into a buttered 9-inch pie plate (you can also use a springform or cast iron pan).

4. Combine the melted butter, sugar and salt in a medium size bowl until smooth.

5. Add the eggs, vanilla bean paste, and almond extract and beat with a whisk (or hand mixer/stand mixer) until fluffy.

6. Add the flour and beat until smooth.

7. Spread the batter over the cranberry mixture in the pie plate.

8. Bake for 40 minutes, or until a toothpick comes out clean.

9. Let sit for 5 minutes and invert onto a platter/plate. Some people serve directly from the pie plate, so you do not have to invert if you prefer not to, but I like the look of the cranberries on top.

10. Top with your choice of whipped cream, or ice cream, or enjoy as is!

If this recipe has you feeling festive, we have some wonderful cooking classes to get you in the holiday spirit! Check out:

• Christmas in the Caribbean TONIGHT at 6pm or Friday, December 23 at 6pm
• Holiday Cookie Boot Camp Saturday, December 17 10am Just 1 spot left!
• Feast of the Seven Fishes Friday, December 23 5:30pm
• Holiday Brunch Saturday, December 31 11am

We’ve also got some great virtual holiday menus! Check out:

• Virtual Croquembouche Sunday, December 18 11am CST
• Virtual Epic Holiday Cocktails Friday, December 23 4:45pm CST
• Virtual Hannukah Celebration Friday, December 23 6pm CST
• Virtual Fondue Party Friday, December 30 6pm CST
• Virtual Celebration of Champagne and Bubbles Saturday, December 31 4pm CST
• Virtual New Year’s Eve Workshop Saturday, December 31 6pm CST

If you’re looking to do some baking at home, we’ve got you covered there, too. Our retail store is stocked with everything you need from vanilla bean paste, to Callebaut chocolate, bakeware, measuring cups, cookie cutters, and more!

Yield: 8

Author: Kate Augustin

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Cranberry Nantucket Pie

Prep time: 10 MinCook time: 40 MinInactive time: 5 MinTotal time: 55 Min

Ingredients

For the topping

• 2 cups fresh cranberries, halved
• 1/2 cup walnuts, chopped
• 1/2 cup granulated sugar
• 2 Tablespoons butter, to grease the pie dish/pan

For the cake

• 3/4 cup butter, melted
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 2 eggs
• 2 teaspoons vanilla bean paste
• 1/2 teaspoon almond extract
• 1 cup all-purpose flour

Instructions

1. Preheat the oven to 350 degrees.
2. Combine the topping ingredients and stir to combine.
3. Pour mixture evenly into a buttered 9-inch pie plate (you can also use a springform or cast iron pan).
4. Combine the melted butter, sugar and salt in a medium size bowl until smooth.
5. Add the eggs, vanilla bean paste, and almond extract and beat with a whisk (or hand mixer/stand mixer) until fluffy.
6. Add the flour and beat until smooth.
7. Spread the batter over the cranberry mixture in the pie plate.
8. Bake for 40 minutes, or until a toothpick comes out clean.
9. Let sit for 5 minutes and invert onto a platter/plate. Some people serve directly from the pie plate, so you do not have to invert if you prefer not to, but I like the look of the cranberries on top.
10. Top with your choice of whipped cream, or ice cream, or enjoy as is!

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