Don’t let the name fool you—this classic New England favorite, Nantucket Cranberry Pie, is actually a wonderfully easy, crustless cake. The magic happens in the oven: tart cranberries float to the top while a rich, buttery batter sinks below, creating its own delicious golden ‘crust.’ No rolling pin or fussy techniques needed.
It’s the perfect mix of sweet and tart, and it’s become my secret weapon for holidays, potlucks, or when I need something impressively homemade fast. If you’re looking for a dessert that feels special but is simpler than you’d think, this is the one.
Nantucket Cranberry Pie
A New England secret. It's not a pie—it's a wonderfully rustic, crustless cake where the berries magically float to the top of a buttery batter. So simple, you don't even need a mixer.
COST $6-$8
Equipment
- A 9-inch pie plate
- Mixing bowls
- A whisk
Ingredients
- 2 cups resh cranberries, roughly chopped
- ½ cup chopped walnuts or pecans
- 1½ cups sugar
- 2 large eggs
- 1 cup all-purpose flour
- ¾ cup butter, melted and cooled a bit 1 ½ sticks
- ¼ tsp salt
- 1 tsp almond or vanilla extract
Instructions
- Heat oven to 350°F (175°C). Grease your pie plate really well.
- Spread the cranberries and nuts on the plate. Sprinkle the ½ cup of sugar over them.
- In a bowl, whisk the eggs until frothy. Whisk in the flour, the other 1 cup of sugar, melted butter, salt, and extract until just smooth.
- Pour this batter evenly over the berry layer.
- Cook for 40-45 minutes until the surface is golden brown. Let it rest for at least an hour before cutting. Serve with whipped cream or ice cream.
Notes
The berries rising and batter sinking is totally normal—that’s the magic! You can make this a day ahead. Frozen berries work fine, don’t thaw them.
Health Stuff (per slice, no topping): Cals: 430 | Fat: 24g | Carbs: 52g | Sugar: 38g