My Famous Nantucket Cranberry Pie

I found this recipe before Thanksgiving and it got so many requests I made more for Christmas.  This crust-less pie has a sweet cake-like batter that compliments the tart cranberries.  You can adjust the amount of sugar to your liking, but following the recipe to a T was a great crowd-pleaser at all of my holiday parties this year.


Prep time: 20 min. | Cook time: 40-45 min. | Total: about 1 hour


  • 1 tablespoon + ¾ cup butter, unsalted and softened
  • 1 bag (12 oz, about 3 cups) frozen whole cranberries, slightly thawed (about 15 min or more)
  • 1 and ½ cup granulated sugar (separated)
  • 2 large eggs
  • 1 cup flour
  • ½ teaspoon salt
  • 1 cup walnuts, chopped
  • 1 ½ teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 tablespoon orange zest
  • 1 sprinkle of decorative, raw, or coarse sugar
  • optional: whipped cream or ice cream for serving


  • Preheat the oven to 350°
  • Grease a 9″ pie plate with 1 TBSP melted butter
  • Spread the cranberries in the bottom of the pan and cover with ½ cup sugar
  • In a mixing bowl, beat together the eggs, ¾ cup melted butter, sugar, flour, salt, walnuts, vanilla and almond extracts, and orange zest
  • Spread batter over pan of cranberries using a spatula or your wet fingers and sprinkle raw sugar
  • Bake the cake for 40-45 minutes (insert fork, it’s done when it comes out clean)
  • Serve warm or at room temperature, optional: top with whipped cream or ice cream if desired.

My slight variation came from: 

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