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Nantucket Christmas Cranberry Pie

A festive dessert that’s more pie than cake.

Do a quick search on the internet and you’ll find plenty of recipes for Nantucket Christmas Cranberry Pie. It’s everywhere — but versions differ, some with a little more almond extract, some with a dusting of sugar, some with melted butter instead of softened. But the common denominator with all of them is that it’s a dessert that’s really more cake than it is pie and that it’s an awfully tasty one. Easy to make and even easier to enjoy, it’s sure to be a holiday classic in your house.

You only need a few ingredients to make it and the great news is that it’s a “pie” where you don’t have to worry about pie crust whatsoever.

First, you’re going to mix your cranberries with granulated sugar and pecans. Easy, right? Fresh or frozen cranberries work fine here.

Then you’re basically going to mix up a cake batter. Butter, eggs, sugar, flour, salt, and some almond extract.

The cranberry mixture goes into the pie plate and then the batter goes right on top.

And then it bakes for, oh, say forty minutes and the batter surrounds the cranberries and emerges as one cohesive ooey-gooey pie-cake.

It’s a homey and unassuming dessert, but those are usually my favorite kind! As they say — simple is best — and this certainly proves it.

Yield 1 pie

15m prep time

40m cook time

Rated 5 out of 5
Rated by 1 reviewers
For the filling:
  • 2 cups fresh or frozen cranberries
  • 2/3 cup granulated sugar
  • 1/2 cup chopped pecans
For the topping:
  • 1/2 cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon almond extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  1. Preheat oven to 350°F and generously grease a 9-inch pie plate with butter or nonstick spray.
  2. Add the cranberries to the prepared pie dish, followed by the 2/3 cup sugar, and chopped pecans. Stir to combine.
  3. In a medium mixing bowl, beat the butter and sugar until smooth. Add the eggs and almond extract and continue beating until fluffy.
  4. Add flour and salt and beat again until combined.
  5. Using a cookie scoop or spoon, dollop batter evenly over the cranberry filling. Spread out gently with a spatula.
  6. Bake until a toothpick inserted into the topping comes out clean, 40-50 minutes.
  7. Serve warm and enjoy!

Recipe adapted from Barefeet in the Kitchen.

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