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Nantucket Christmas Cranberry Pie is a gorgeous celebration dessert that combines tart cranberries with a rich almond topping for the perfect holiday treat. This is my go to pie for festive gatherings because it is stunning yet incredibly easy to make with minimal fuss or fancy equipment.
Every time I bake this for my family, it disappears before it can even cool completely. The first time I brought this to a neighborhood cookie exchange, people raved and asked for the recipe all night long.
Ingredients
- Fresh or frozen cranberries: give the pie its signature tartness so look for berries that are bright and firm for the best results
- Sugar: sweetens both the filling and the topping perfectly while helping the cranberries break down and soften during baking
- Chopped pecans: add buttery crunch and a deep nutty tone that balances the cranberries
- Butter softened: gives the topping a rich melt in your mouth texture so I always reach for real unsalted butter instead of margarine
- Eggs: help the topping rise and create a fluffy soft cake like layer over the berries
- Almond extract: provides a distinct warm flavor that makes this pie taste special so choose a pure extract for the best fragrance
- All purpose flour: forms the structure of the topping and gives it just enough body to set up over the juicy fruit
- Brown rice flour and tapioca starch: can be used if you need a gluten free pie and together they mimic classic flour to keep things light
Step by Step Instructions
- Prepare the Berry Base:
- Spread the fresh or frozen cranberries evenly in a generously buttered ten inch pie plate. Sprinkle the sugar and chopped pecans all over the fruit then toss together gently right in the dish. This ensures the berries get sweetened and the pecans have a chance to toast.
- Mix the Topping:
- In a large mixing bowl cream the softened butter with the sugar until completely smooth and pale. Beat in the eggs and almond extract until the mixture becomes fluffy and a bit lighter in color which creates the tender crumb. Add the flour or gluten free blend and beat once more just until incorporated. You want the batter to be thick and scoopable but not overworked.
- Assemble the Pie:
- Using a spoon or small scoop drop dollops of the topping all across the cranberry mixture. Aim to cover as much as possible but do not worry if some fruit peeks through since the topping will spread as it bakes and the juice from the berries will bubble up for those golden edges.
- Bake and Serve:
- Bake the pie at three fifty degrees for forty to fifty minutes until the top is golden and a toothpick poked in the center comes out mostly clean. For extra decadence serve slices warm with soft whipped cream or a scoop of vanilla ice cream.
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You Must Know
Every year my kids hover around the kitchen when they smell the almond and cranberry in the air. My favorite ingredient is the almond extract. It always reminds me of sneaking slivers of marzipan from my mother’s baking drawer and it really makes this pie shine above classic fruit pies.
Storage Tips
Store leftover Nantucket Christmas Cranberry Pie covered tightly in the refrigerator for up to four days. For the best texture warm individual slices for a few seconds in the microwave before serving. This keeps the topping soft and fresh tasting. You can also freeze the baked pie by wrapping it well and storing in an airtight bag for up to two months. Thaw at room temperature then reheat gently.
Ingredient Substitutions
You can easily swap chopped walnuts for the pecans if you prefer a slightly earthier nut or omit nuts altogether for an allergy friendly version. If you do not have almond extract a touch of vanilla extract will be delicious and mellow. The gluten free version works beautifully as written and does not sacrifice texture or flavor.
Serving Suggestions
This pie is spectacular on its own but a scoop of vanilla or cinnamon ice cream helps the tart cranberries shine even brighter. Garnish with a few sugared cranberries or a dusting of powdered sugar for wintery flair. I love to offer it alongside coffee or hot cocoa after a big holiday meal.
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Cultural History
Nantucket Christmas Cranberry Pie draws from the coastal New England tradition of cranberry desserts where the berries are a staple winter crop. Combining nuts and almond flavors is common in old world Christmas baking and it gives this pie a timeless holiday feel that bridges American and European traditions beautifully.
Frequently Asked Questions
- → Can I use frozen cranberries instead of fresh?
Yes, both fresh and frozen cranberries work well in this dessert. No need to thaw before baking.
- → What can I substitute for pecans?
Walnuts or almonds make a great alternative to pecans, or you can simply omit the nuts for allergies.
- → Is there a gluten-free version available?
Yes, swap all-purpose flour with a mix of brown rice flour and tapioca starch for a gluten-free alternative.
- → Can this dessert be made ahead of time?
It can be baked the day before and gently reheated in the oven before serving for best texture.
- → What serves best with this cranberry pie?
It pairs beautifully with freshly whipped cream or a scoop of vanilla ice cream on the side.
- → Does this pie need to be refrigerated?
Store leftovers covered at room temperature for up to two days, or refrigerate to keep longer.