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A golden-brown Nantucket Cranberry Pie with cranberries peeking through the surface, showcasing its signature crustless cake texture.

Nantucket Cranberry Pie

Olivia Carter
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.
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10 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 1 hour 10 minutes
Total Time 2 hours
COST $6-$8
Course Dessert
Cuisine England
Keyword Lazy Baker
Servings 8 dessert lovers
Calories 430 kcal

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.
    A hand greasing a pie plate with butter to prepare it for the cranberry mixture.
  • Spread the cranberries and nuts on the plate. Sprinkle the ½ cup of sugar over them.
    Fresh chopped cranberries and nuts arranged in a pie plate with sugar sprinkled 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.
    A bowl of batter being whisked until smooth for the Nantucket Cranberry Pie.
  • Pour this batter evenly over the berry layer.
    Batter being poured over cranberries and nuts to form the crustless pie.
  • 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.
    A fully baked Nantucket Cranberry Pie with a golden crust-like surface.

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