Nantucket Cranberry Pie Recipe

Black Section Separator

A treat from the past, Nantucket cranberry pie has a layer of sweet almond cake baked under tart, juicy cranberries.  


EQUIPMENT – 9 or 10 inch pie plate INGREDIENTS CRANBERRY LAYER – 2 cups fresh cranberries, you can also use frozen, but do not thaw. – 1/2 cup sugar – 1/2 cup chopped pecans, toasted* BATTER – 3/4 cup salted butter, room temperature – 1 cup sugar – 2 large eggs – 1 tsp almond extract – 1 cup all purpose flour

Warm the oven up to 350°F and grease the pie plate. Mix the nuts, cranberries, and sugar together, then put them in the pie plate. Mix the sugar and butter together until they are light and fluffy. 

Step 1 


Scrape the basin sides twice to ensure even mixing. Beat in eggs one at a time, scraping the basin. Mix the extract.

Step 2

Mix in flour. Pour batter over cranberries and gently distribute with an offset spatula. Ok if cranberries peek through. Sprinkle a tablespoon of sugar on top.

Step 3

Bake until a toothpick inserted in the centre comes out clean, 40–45 minutes. The juicy cranberries in the bottom will make it moist.

Step 4

Before slicing the pie, wait for it to cool down so that the slices will be more uniform. At the table, serve with a dollop of whipped cream.  

Step 5

Also See

Also See

Cranberry Mousse Pie Recipe