It was a frosty December afternoon when I decided to bring a bit of Nantucket charm into my kitchen. The air outside was crisp, and the faint smell of pine from the front door wreath mingled with the warm, buttery aroma that always lingers when I bake.
I had just unpacked a bag of fresh cranberries, their vibrant red hue calling for a festive dessert. My grandchildren peeked curiously into the kitchen, already imagining the sweet treat we would make together.
I wanted something that felt both classic and special for the holidays, a dessert that combined tart cranberries with a buttery, golden topping. The recipe I chose had a touch of nuts, almond extract, and a sweet, comforting batter that would hold everything together beautifully. As I measured out the ingredients, I thought about the warmth of sharing a slice with loved ones by the fire, the laughter that would fill the room, and the traditions we continue to create with each holiday season.
Mixing the butter, sugar, and eggs into a fluffy batter and spreading it over the tart cranberry filling felt like layering joy into the pie itself. The rich aroma that filled the kitchen while it baked was almost irresistible.
By the time it was golden and ready, the pie seemed to radiate a festive glow. This Nantucket Holiday Cranberry Pie became more than a dessert, it was a moment, a memory, and a centerpiece that invited everyone to pause, share, and savor the holiday spirit.
Short Description
Nantucket Holiday Cranberry Pie a festive Nantucket-style cranberry pie with tart cranberries, crunchy nuts, and a buttery almond-infused topping, perfect for holiday gatherings.
Key Ingredients
For the Filling
- 2 ½ cups fresh or frozen cranberries
- ½ cup chopped pecans or sliced almonds
- ½ cup granulated sugar
For the Topping
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon almond extract or vanilla extract
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 2 eggs
Tools Needed
- 9-inch pie plate
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (176°C). Butter a 9-inch pie plate and place the cranberries inside. Sprinkle with chopped pecans and ½ cup sugar. Set aside.
Step 2: Prepare the Topping
In a medium bowl, beat the softened butter and 1 cup sugar on medium speed until smooth and creamy.
Step 3: Add Eggs and Extract
Continue beating and add almond extract or vanilla extract. Add eggs one at a time, beating until the mixture becomes light and fluffy.
Step 4: Combine Dry Ingredients
Reduce the mixer speed to low. Gradually add the flour and salt, mixing until fully combined. The batter will be sticky.
Step 5: Assemble the Pie
Using a spatula, carefully spread the batter evenly over the cranberry mixture in the pie plate.
Step 6: Bake
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. The top should be lightly golden, and the aroma rich and nutty.
Step 7: Serve
Allow the pie to cool slightly before serving. A scoop of vanilla ice cream makes a perfect accompaniment to the warm pie.
Why You’ll Love This Recipe
Tangy cranberries balanced with sweet, buttery topping
Crunchy texture from pecans or almonds
Festive and colorful, perfect for holiday tables
Simple enough for home bakers, yet impressive for guests
Pairs beautifully with coffee, tea, or ice cream
Mistakes to Avoid & Solutions
Soggy Bottom
If the cranberries release too much juice, the bottom can become soggy.
Solution: Use fresh cranberries or drain frozen cranberries well before baking.
Topping Too Dense
Overmixing the butter and eggs can lead to a dense topping.
Solution: Beat until just fluffy; avoid overbeating after adding flour.
Uneven Spread
Batter may clump over cranberries if not spread carefully.
Solution: Use a spatula to gently smooth it, taking care not to press too hard into the filling.
Overbaking
Pie can dry out if left in too long.
Solution: Check at 45 minutes; remove when a toothpick shows moist crumbs.
Serving and Pairing Suggestions
Serve warm with a scoop of vanilla or cinnamon ice cream
Garnish with extra nuts or powdered sugar for presentation
Perfect for family-style holiday dinners or buffet tables
Pair with coffee, tea, or a spiced holiday punch
Storage and Reheating Tips
Storage: Wrap leftover pie and refrigerate for up to 3 days
Freezing: Wrap tightly and freeze for up to 1 month; thaw in refrigerator
Reheating: Warm slices in the oven at 300°F for 10–15 minutes for a freshly baked taste
FAQs
1. Can I use frozen cranberries?
Yes, just make sure to thaw and drain excess liquid before baking.
2. Can I substitute other nuts?
Almonds, walnuts, or hazelnuts all work well.
3. Can I make it ahead of time?
Yes, it can be baked a day in advance and stored in the refrigerator.
4. Is it possible to make it gluten-free?
You can use a 1:1 gluten-free flour blend, but the texture may be slightly different.
5. Can I use other extracts instead of almond?
Vanilla extract works nicely, and a hint of orange or maple extract can add festive flavor.
Tips & Tricks
Use unsalted butter for better control of sweetness
Lightly toast nuts for enhanced flavor
Gently fold flour into the batter to maintain a tender texture
Serve immediately for best texture, especially if adding ice cream
Recipe Variations
Maple Pecan Cranberry Pie: Replace ½ cup sugar in topping with ½ cup maple syrup and add extra ¼ cup chopped pecans.
Orange-Spiced Cranberry Pie: Add 1 teaspoon orange zest and ½ teaspoon cinnamon to the cranberry filling for a festive twist.
Gluten-Free Cranberry Pie: Substitute all-purpose flour with a gluten-free 1:1 flour blend; bake as directed.
Final Thoughts
This Nantucket Holiday Cranberry Pie is a celebration of seasonal flavors, combining tart cranberries with a sweet, buttery topping. Each slice carries a comforting texture, from crunchy nuts to soft, golden batter, making it a centerpiece dessert for holiday gatherings.
Sharing this pie with family and friends brings warmth to the table, encouraging conversation and laughter. It’s versatile, easy to prepare, and full of festive charm, perfect for creating memories and adding a little sweetness to the holiday season.
Nantucket Holiday Cranberry Pie
Ingredients
For the Filling
- 2 ½ cups fresh or frozen cranberries
- ½ cup chopped pecans or sliced almonds
- ½ cup granulated sugar
For the Topping
- ¾ cup unsalted butter softened
- 1 cup granulated sugar
- 1 teaspoon almond extract or vanilla extract
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 2 eggs
Instructions
- Preheat oven to 350°F (176°C). Butter a 9-inch pie plate, add cranberries, sprinkle with chopped pecans and ½ cup sugar.
- Beat softened butter and 1 cup sugar until smooth and creamy.
- Add eggs one at a time and almond or vanilla extract, beating until light and fluffy.
- Gradually mix in flour and salt on low speed until fully combined.
- Spread batter evenly over the cranberry mixture in the pie plate.
- Bake 45–50 minutes until a toothpick comes out with a few moist crumbs and top is lightly golden.
- Cool slightly before serving; pair with vanilla ice cream if desired.
