Dessert

Nantucket Christmas Cranberry Pie Recipe

ByLily Monroe January 9, 2026January 9, 2026

Introduction

Nantucket Christmas Cranberry Pie is a festive and cozy dessert perfect for the holiday season. Bursting with tart cranberries and topped with a rich, buttery batter, this pie offers a unique twist on traditional berry pies. It’s an inviting treat that’s sure to please family and friends.

A round baked dessert in a clear glass pie dish, sliced into eight pieces. The top layer is golden brown with a crumbly texture, mixed with bright red spots of fruit that look soft and juicy. The dessert has a slightly cracked surface showing the baked fruit underneath. The dish sits on a white and blue checked cloth, which is placed on a wooden table. The background is replaced with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups fresh or frozen cranberries
½ cup sugar
½ cup chopped pecans
¾ cup butter (softened)
1 cup sugar
2 eggs
1 teaspoon almond extract
1 cup all-purpose flour*
⅔ cup brown rice flour
⅓ cup tapioca starch

Instructions

Step 1: Preheat your oven to 350°F. In a bowl, combine the cranberries, ½ cup sugar, and chopped pecans. Stir well to mix all ingredients together. Pour this mixture into a generously buttered 10-inch pie plate.
Step 2: In a separate mixing bowl, beat the softened butter and 1 cup sugar until the mixture is smooth. Add the eggs and almond extract, then beat again until the batter is fluffy.
Step 3: Add the all-purpose flour, brown rice flour, and tapioca starch to the butter mixture. Beat once more until all ingredients are fully combined.
Step 4: Spread the thick batter over the cranberry filling in the pie plate. Use a small cookie scoop or spoon to dollop the batter evenly across the top. It’s okay if it looks a little rustic.
Step 5: Bake the pie for 40 to 50 minutes. Check for doneness by inserting a toothpick into the topping; it should come out clean. Serve the pie warm, ideally with whipped cream or vanilla ice cream for an extra special touch.

Tips & Variations

For a nut-free version, simply omit the pecans or replace them with pumpkin seeds.
If you prefer a sweeter filling, increase the sugar in the cranberry mixture slightly.
To make preparation easier, frozen cranberries can be used without thawing.
Try adding a pinch of cinnamon or nutmeg to the batter for a warm holiday spice flavor.

Storage

Store any leftover pie covered tightly with plastic wrap or foil in the refrigerator for up to 3 days. Reheat slices gently in the microwave or oven before serving to restore warmth and softness. For longer storage, the pie can be frozen wrapped well for up to 2 months; thaw overnight in the refrigerator before reheating.