Nantucket Holiday Cranberry Pie

By Lily | Last modified on Dec 20, 2025

Featured in: Desserts

Experience the cozy charm of winter with this Nantucket Holiday Cranberry Pie, a delightful blend of tart cranberries complemented by the crunchy texture of pecans and topped with a soft, buttery cake layer. The perfect harmony of sweet and tangy flavors makes this pie a welcoming treat for any holiday gathering or a comforting dessert any time of year.

Whether you serve it warm with a scoop of smooth vanilla ice cream or a dollop of whipped cream, each bite invites a welcoming blend of vibrant cranberry juiciness with the satisfying crunch beneath a tender cake crust. It’s a dessert that feels like a warm hug in every slice.

Why You’ll Love This Recipe

A perfect balance of tart cranberries and sweet, fluffy cake topping create a unique dessert experience.
Incorporates crunchy pecans for texture and nutty flavor contrast.
Simple to prepare with fresh or frozen cranberries, ideal for festive occasions.
Pairs beautifully with vanilla ice cream or whipped toppings for extra indulgence.

Ingredients

Fresh or Frozen Cranberries: 2 1/2 cups of juicy cranberries provide natural tartness and beautiful color to the pie filling.
Chopped Pecans or Sliced Almonds: 1/2 cup of nuts adds a rich, crunchy texture and enhances the pie with a warm nutty aroma.
Granulated Sugar for Filling: 1/2 cup to sweeten the sharp cranberries and balance the tartness perfectly.
Unsalted Butter: 3/4 cup softened butter creates a moist, rich base for the cake topping and adds luscious flavor.
Granulated Sugar for Topping: 1 cup for sweetness and helps achieve a delicate crust on the cake layer.
Almond or Vanilla Extract: 1 teaspoon, providing fragrant hints that elevate the dessert’s aroma and complexity.
All-Purpose Flour: 1 cup to give structure to the cake topping for a tender crumb.
Salt: 1/8 teaspoon to enhance the flavors and balance sweetness.
Eggs: 2 large eggs binding ingredients together for a fluffy, cake-like topping.

Instructions

Preheat and Prepare Pie Plate: Start by heating your oven to 350°F (176°C) and thoroughly buttering a 9-inch pie plate. This ensures the pie won’t stick, making serving easier and keeping the crust beautifully intact. Buttering also adds flavor and richness.
Layer Cranberry Filling: Place the fresh or frozen cranberries evenly into the prepared pie plate. Sprinkle the chopped pecans or sliced almonds over the berries along with 1/2 cup of granulated sugar. This layering lets the sugar begin to macerate the cranberries, enhancing their natural flavor during baking.
Cream Butter and Sugar: In a medium mixing bowl, beat the softened unsalted butter and 1 cup of sugar on medium speed until smooth and creamy. This process incorporates air, helping to create a light, fluffy cake topping that contrasts perfectly with the tart filling.
Add Flavor and Eggs: Gradually beat in almond or vanilla extract for aroma and character, then add eggs one at a time, mixing well after each addition. This sequence ensures emulsification, helping the batter to become light and fluffy.
Combine Dry Ingredients: Reduce mixer speed to low and slowly add the flour and salt mixture, beating just until combined. This prevents overmixing, which could make the topping tough, ensuring it stays tender and soft.
Spread Topping Over Filling: The batter will be sticky and thick. Use a spatula to dollop it evenly over the cranberries and nuts in the pie plate, gently spreading it out. This layer bakes into a moist, cakey topping that seals in the juicy filling beneath.
Bake Until Golden and Set: Bake the pie for 45 to 50 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to maintain a moist cake texture and juicy cranberry filling.

You Must Know

Use fresh cranberries for best texture; frozen can be used without thawing but may require a few extra minutes baking time.
Dried cranberries are not suitable as they lack moisture, altering texture and flavor.
You can adjust the cranberry quantity to control tartness – add or reduce by 1/2 cup to suit taste.
To enhance pecan flavor, toast them at 350°F for 10–12 minutes or until aromatic and golden.
If you prefer nut-free desserts, feel free to omit pecans or almonds.

Storage Tips

Store the pie covered at room temperature for up to 2 days to keep it fresh. For longer storage, refrigerate for up to 5 days, tightly wrapped to preserve moisture and flavor.

Serving Suggestions

Serve warm with a generous scoop of vanilla ice cream or whipped topping for a creamy contrast. It also pairs well with a hot cup of coffee or spiced tea during holiday gatherings.

Professional Tips

Do not overbake; the pie should remain moist with a tender crumb and juicy filling.
Use a rubber spatula to spread the sticky batter evenly without tearing the cranberry layer.
For deeper flavor, allow the pie to rest for a few hours to let flavors meld before serving.
Freeze leftovers for up to 3 months; thaw in the refrigerator overnight and warm before serving.

FAQs

Can I use frozen cranberries?: Yes, frozen cranberries work well and can be added directly without thawing. Add a few extra minutes to the baking time to ensure the filling is fully cooked.
What can I substitute for pecans?: You can use sliced almonds as an alternative or omit nuts entirely if you prefer a nut-free dessert.
How do I know when the pie is done?: The pie is ready when a toothpick inserted in the center comes out with a few moist crumbs, avoiding dryness.
Can this pie be made ahead?: Yes, it can be prepared a day ahead and stored covered at room temperature or refrigerated. Reheat before serving for best taste.
Is there a gluten-free option?: You can substitute the all-purpose flour with gluten-free flour blends suitable for baking to make it gluten-free.
What if I want more or less cranberries?: You can increase or reduce the cranberries by 1/2 cup to adjust tartness and berry presence according to preference.