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Authentic Nantucket Cranberry Pie (The Cake-Topped New England Classic)

Close-up of a moist slice of Nantucket Cranberry Pie showing bright red cranberries baked into a golden cake base.
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Make this easy Nantucket Cranberry Pie, a classic New England dessert that balances tart cranberries with a sweet, buttery cake topping. It is a simple, impressive holiday bake.

Ingredients

Scale
  • 2 cups fresh cranberries, halved
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup granulated sugar (for fruit layer)
  • 1/2 cup melted unsalted butter
  • 3/4 cup granulated sugar (for batter)
  • 2 large eggs
  • 1/4 teaspoon vanilla extract
  • Zest of one orange
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350 degrees F. Grease a 9-inch springform pan.
  2. In a bowl, combine the halved cranberries, nuts, and the 1/2 cup of sugar. Toss this mixture well.
  3. Spread the cranberry and nut mixture evenly across the bottom of the prepared springform pan. Press it down lightly.
  4. In a separate medium bowl, mix the melted butter and the 3/4 cup of sugar until combined.
  5. Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract and orange zest.
  6. Add the flour and salt to the wet ingredients. Mix until the batter is smooth. The batter will be thick.
  7. Carefully spread the thick cake batter over the cranberry and nut layer, covering all the fruit evenly. Use an offset spatula dipped in hot water to help spread it smoothly.
  8. Place the springform pan on a baking sheet lined with parchment paper. Bake for 30 to 35 minutes, or until the cake topping is golden brown.
  9. Let the pie cool in the pan for 15 minutes on a wire rack.
  10. Run a thin butter knife around the edge of the pan to loosen the seal. Gently release the side ring of the springform pan.
  11. Allow the pie to sit for one more minute before carefully inverting it onto a serving plate. Slowly remove the bottom of the springform pan, using the knife to guide the topping away from the base if needed.
  12. Serve the Nantucket Cranberry Pie warm or at room temperature.

Notes

  • Serve this sweet tart cranberry cake warm with a scoop of vanilla ice cream or fresh whipped cream for the best experience.
  • This recipe is a perfect Thanksgiving Pie Idea or Christmas Cranberry Dessert centerpiece.
  • If you do not have a springform pan, you can use a 9-inch pie plate, but releasing the sides will be difficult; serve directly from the plate.

Nutrition

Find it online: https://kitchenslang.com/nantucket-cranberry-pie-recipe/