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Nantucket cranberry pie on plates with whipped cream.

Nantucket Cranberry Pie

By Jennifer Segal
Adapted from Gourmet magazine and King Arthur Flour
Nantucket cranberry pie is pure holiday magic—a delightful mix of pie, cobbler, and cake that's incredibly easy to whip up.
Servings: 8 to 10
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Ingredients

For the Cranberry Pecan Base

  • 2 tablespoons unsalted butter, melted
  • 2 cups cranberries (fresh or frozen)
  • ⅔ cup pecans, coarsely chopped
  • ½ cup granulated sugar

For the Topping

  • 12 tablespoons (¾ cup) unsalted butter, melted
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 cup all-purpose flour, spooned into measuring cup and leveled-off
  • ½ teaspoon salt
  • 1 tablespoon coarse sparkling or turbinado sugar, for topping
US Customary - Metric

Instructions

  • Preheat the oven to 350°F (175°C) and set an oven rack in the middle position.
  • Make the Cranberry-Pecan Base: Add the melted butter to a 9-in (23-cm) deep-dish pan and swirl it around to grease the sides (or use a pastry brush to brush the butter on the sides). Spread the cranberries and pecans evenly in the pan and sprinkle with the sugar. Set aside.
  • Make the Topping: In the bowl of an electric mixer, beat the butter and sugar on low speed until combined. Add the eggs, vanilla extract, and almond extract and beat until smooth. Beat in the flour and salt until evenly combined.
  • Spread the batter over the cranberries and pecans in the pan, using a spatula to spread it evenly. Sprinkle the top evenly with the sparkling/turbinado sugar. Bake for 40 to 45 minutes, until a cake tester inserted into the center comes out clean. (Keep in mind that the bottom of the dessert will remain gooey, so just check the cakey top.)
  • Remove the cake from the oven and let cool on a rack. Serve warm or at room temperature, plain or topped with unsweetened or very lightly sweetened whipped cream (the dessert is plenty sweet as is, and unsweetened cream is a nice foil; ice cream is a bit too sweet for this dessert).

Notes

Make-Ahead/Freezing Instructions: The dessert can be made up to 1 day ahead of time. Cover loosely with foil and store on the counter at room temperature. Leftovers can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw overnight on the countertop before serving.

Nutrition Information

Per serving (10 servings)Calories: 361kcalCarbohydrates: 40gProtein: 3gFat: 22gSaturated Fat: 11gCholesterol: 80mgSodium: 134mgFiber: 2gSugar: 28g
Nutritional Data Disclaimer

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.