Nantucket Cranberry Pie

Being a transplanted Bostonian, cranberries are near and dear to my heart, not to mention palate.  When fresh cranberries hit the supermarkets this time of year, I am in all my baking glory.  I contemplated what cranberry recipe to make first this year and decided to try a new recipe, Nantucket Cranberry Pie, instead of my usual upside down cranberry cake.  Before the season’s over, I’ll probably make the upside down cake in addition to cranberry-orange bread and, of course, cranberry-orange scones.

I’m not sure of the origin of the name, but Nantucket Cranberry Pie is a misnomer because it’s really a cake.  And a fabulous one, indeed.  I found that it’s almost an upside down cake as well because most of the nuts and fruit do settle at the bottom.  All the photos I saw online showed the cake being served top side up with the fruit on the bottom, but I don’t see any reason why you couldn’t serve it bottom side up if you preferred.

Roger gave this recipe a resounding “10” stars, and Amy, who is home on school break for Thanksgiving, and I were in total agreement.  Blake and his brother came over for a piece, and it was thumbs up all around.  I made this in the afternoon and by nighttime there was a pathetically small piece of pie/cake left.

Looks like I need to go to the supermarket and pick up another bag of cranberries!

Nantucket Cranberry Pie

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  • 2 cups chopped fresh cranberries
  • 1/2 cup chopped walnuts
  • 1/2 cup sugar
  • 2 large eggs
  • 1 1/2 sticks unsalted butter, melted and cooled
  • 1 cup sugar
  • 1 cup flour
  • 1/4 tsp. salt
  • 1/2 tsp. almond extract
  • 1/2 tsp. vanilla extract


Preheat oven to 350.  Butter a 10″ pie plate or a 10″ springform pan.

In a small bowl, mix cranberries, walnuts, and sugar.  Put cranberry mixture into your prepared plate or pan and spread evenly.

In a medium bowl, mix the eggs, melted butter, the remaining cup of sugar, flour, salt and almond and extracts until well combined.

Spoon batter over the cranberry nut mixture and spread evenly to cover.

Bake approx. 35 to 40 minutes, or until tester comes out clean.

Let pie rest for about 30 minutes, then remove sides of springform pan, if using, and cool completely.  It’s wonderful on its own, but a little whipped cream puts it over the top!

The flip side!

Source:   Adapted from an internet recipe


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