Easy Nantucket Holiday Cranberry Pie

During a snowy December weekend in Vermont, my cousin Daniel invited us all to his cabin for what he called a “no-pressure family bake-off.” His neighbor, Elaine, a retired food science teacher, showed up carrying a cast-iron skillet and a warm smile. Nestled inside was her version of a Nantucket Holiday Cranberry Pie.

The edges were golden, the cranberries bubbling beneath a soft almond-scented topping. We all grabbed forks, hovered over the kitchen island, and within ten minutes, it vanished. That one bite sweet, tart, buttery had me scribbling notes like I was back in culinary school.

The next time I made Nantucket Holiday Cranberry Pie, it was Christmas Eve at my friend Natalie’s house in Maine. Her twin daughters helped sprinkle the pecans while their golden retriever tried to sneak a lick of the batter bowl.

That pie was set on a table surrounded by candlelight, mismatched mugs, and wool scarves draped over chairs. Everyone asked for seconds, even after three courses of ham and sweet potato casserole. No one noticed the pie didn’t have a traditional crust. That was part of the charm.

And just last week, my neighbor’s daughter, Ellie, needed a quick dessert for her high school choir’s winter bake sale. She baked this pie for the first time, texted me a picture of it cooling on her windowsill, and told me it sold out in under fifteen minutes.

Something about Nantucket Holiday Cranberry Pie makes people lean in maybe it’s the soft almond vanilla crust or the way cranberries burst into jammy bites. It feels celebratory, but simple enough for a weeknight.

Short Description

Nantucket Holiday Cranberry Pie is a festive, crustless dessert packed with juicy cranberries, crunchy nuts, and a golden almond-scented topping.

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
• ⅛ teaspoon salt
• 2 eggs

Tools Needed

• 9-inch pie plate
• Mixing bowls (medium and large)
• Hand mixer or stand mixer
• Spatula
• Measuring cups and spoons
• Cooling rack

Cooking Instructions

Step 1: Prepare the Pie Plate and Layer the Filling
Preheat your oven to 350°F (176°C). Lightly butter a 9-inch pie plate. Add the cranberries, sprinkle chopped pecans or almonds over them, and evenly scatter ½ cup of granulated sugar across the top. Set aside.

Step 2: Make the Batter Topping
In a separate bowl, beat the softened butter and 1 cup of sugar together until creamy and smooth. Add the eggs one at a time, mixing well after each. Stir in the almond or vanilla extract.

Step 3: Add the Dry Ingredients
Gradually mix in the flour and salt on low speed until just combined. The batter will be thick and fluffy.

Step 4: Assemble the Pie
Spoon the batter evenly over the cranberry mixture in the pie plate, spreading gently with a spatula to cover the fruit.

Step 5: Bake and Cool
Bake for 45–50 minutes until the top is golden and a toothpick inserted comes out with moist crumbs (not wet batter). Let it cool slightly on a wire rack before serving. Optionally, serve warm with vanilla ice cream.

Why You’ll Love This Recipe

Bursting with festive color and flavor

No rolling pins or pie crusts required

Ready in under an hour

Perfect for casual dinners or holiday tables

Customizable with nuts or extracts of choice

Delicious warm or at room temperature

Mistakes to Avoid & Solutions

Overmixing the Batter
Mix just until combined. Overmixing creates a dense texture.

Too Much Sugar in the Filling
Stick to the ½ cup on top of the cranberries. Adding more can make the filling overly sweet.

Using Salted Butter Without Adjusting
If using salted butter, omit the added ⅛ teaspoon salt to balance the flavor.

Undercooking the Center
Check with a toothpick near the center. It should come out with a few moist crumbs but no wet batter. Tent with foil if browning too fast.

Using Only Frozen Cranberries Without Thawing
Thaw and drain frozen cranberries slightly to avoid excess liquid in the bottom.

Serving and Pairing Suggestions

Serve warm with vanilla ice cream or whipped cream

Add a dusting of powdered sugar before serving

Perfect as part of a holiday dessert spread

Lovely paired with hot mulled cider or black coffee

Great for buffet-style gatherings or plated with fresh mint

Storage and Reheating Tips

Cover leftovers tightly and refrigerate for up to 3 days

Reheat slices in the oven at 300°F for 8–10 minutes

Microwave individual slices for 20–30 seconds until warm

Freeze whole pie (wrapped tightly) for up to 1 month; thaw overnight in fridge

FAQs

1. Can I use dried cranberries instead of fresh or frozen?
No, dried cranberries won’t provide the same juicy texture. Stick to fresh or frozen for best results.

2. What if I’m allergic to nuts?
You can skip the pecans or almonds entirely. The pie still bakes up beautifully without them.

3. Can this be made gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend. Ensure it’s made for baking to maintain the texture.

4. Can I use a springform pan instead of a pie dish?
Yes, but line the bottom with parchment to prevent sticking and leakage.

5. Does it need to be served warm?
Not necessarily. It’s delightful warm but also delicious at room temperature the next day.

Tips & Tricks

Use a serrated knife to cut clean slices

Let the pie cool at least 15 minutes before serving

Lightly toast the nuts before sprinkling for extra flavor

Swap almond extract for vanilla if serving those with nut sensitivities

Make it a day ahead—it tastes even better the next day

Recipe Variations

Orange-Cranberry Twist
Add 1 tablespoon fresh orange zest to the batter and use orange extract in place of almond. The citrus pairs beautifully with the cranberries.

Apple Cranberry Pie
Replace 1 cup of cranberries with peeled, diced Granny Smith apples for a fruitier blend. Reduce the sugar slightly.

Coconut-Almond Version
Fold ½ cup sweetened shredded coconut into the topping batter and use almond extract for a tropical holiday spin.

Maple Pecan Cranberry Pie
Swap the sugar in the topping for ¾ cup maple syrup, reduce butter to ½ cup, and increase flour slightly. Add chopped toasted pecans to the top before baking.

Mini Pie Cups
Divide the filling and topping into a greased muffin tin. Bake at 350°F for 25–30 minutes for individual servings.

Final Thoughts

Making Nantucket Holiday Cranberry Pie has taught me that a recipe doesn’t need to be fussy to feel festive. It thrives in the in-between moments after sledding with kids, before exchanging gifts with neighbors, or when friends pop in unexpectedly. Somehow, it always looks impressive, smells inviting, and welcomes everyone to take a slice.

I’ve watched this pie show up in different kitchens across snowy towns and quiet cities. Each time, it felt like it belonged no elaborate decorations required, no towering layers. Just bright berries, warm almond notes, and a golden top that gently cracks as you cut in. Holiday baking doesn’t have to be complicated to be beautiful.