One of my favorite parts of the holiday season is the traditions and rituals that I/we have built up over the years. Of course quite a few of them involve food and one of them is this super-easy, different & festive Nantucket Pie aka Cranberry Pie!
Table of Contents
What is Nantucket Pie?
- Nantucket Pie is a vintage New England recipe which is basically a simple sponge cake loaded with fresh cranberries and walnuts made like an upside-down cake. After all the Pilgrims were settled up that way first, right...So it makes sense that this came out of that area. I imagine it dates back a while.
- Nantucket Pie aka Cranberry Pie is in fact not a pie at all.
- It's actually a cake. It's so simple to make and it highlights fresh cranberries. Honestly, everyone I know that has tried this "pie" wants the recipe. It's just one of those things. The taste is unique and it's just such a perfect recipe for fall, Thanksgiving and Christmas.
An Easy & Festive Thanksgiving Dessert Recipe (Christmas too!)
Whether you call it Nantucket Pie or Cranberry Pie, I feel that this dessert is incredibly easy to make which turns out perfect again and again and again! It's just SO pretty and festive! Everyone becomes smitten with it! Include this on your Thanksgiving or Christmas dessert table!
Once you make this you will make it every year 🙂
Ingredients Cranberry Walnut Pie
- fresh cranberries
- chopped walnuts
- sugar
- eggs
- butter
- flour
Tips
- You can only use fresh cranberries for this, dried will not work, sorry!
- Yes! Halve the cranberries. Trust me it goes fast and it allows the sugar to mingle better and counter the natural tartness of the berry.
- In my opinion walnuts work best. You can swap out for rough chopped pecans if walnuts are an issue.
- Using a springform pan (8 or 9 inch) works best. Trust me I have made this over 100 times, lol! You can use a pie plate, its just trickier getting it out. You may try using a round of parchment paper (I have not) that should do the trick.
- If you have a 10 inch springform pan, increase the batter (cake) ingredients by 50%
- If you have a nut allergy issue, you can leave the nuts out completely. You lose the amazing texture difference between the nuts and the cranberries, however its still delicious and festive. Just increase the cranberries to 2 ½ cups and up the sugar you toss them with by a TBS.
How DO I Make Cranberry Pie?
- When I came across this recipe decades ago in a Gourmet Magazine, it was not written as a recipe but rather as a story with the ingredients mentioned and no recipe format. I was so pleasantly surprised when I made it.
- Yes, this is just a 6 ingredient recipe, however the result is spectacular! The flavor, the prettiness of it, it's festive and gets the ooh's and ah's.
- First, you halve the cranberries then toss them and the walnuts in sugar and add that to the pan.
- Next, you make the sponge cake, pour that over the berries, bake and then once it cools slightly, flip it out and enjoy once it's cooled.
I have been making this Cranberry Pie recipe (also known as Nantucket Pie) since I was about 22 (more than half my life!!). I vividly remember reading a story in Gourmet Magazine (November 1993) back then about the holidays in New England and in the story sitting there in the middle of a paragraph was Nantucket Pie.
Ever since I have been making it and am "known' for it. I have made this Cranberry Pie for friends, family, and neighbors. It’s traveled to Connecticut and New York. Once someone has a slice they find me and ask for the recipe, lol! It’s one of the most requested recipes from people in my circle of life and I love it!
This recipe first appeared on this website back in November 2009 just after I began my food blog. It actually appears twice on here. Once back them as mini's and this one as one "pie".
I have seen it pop up on the internet since I first posted it however, people seem to leave it upside-down…They don’t flip it as what I read way back then indicated you do. Why would you hide that beautiful color?
And yes...I KNOW it's not an actual pie 🙂
If you are on TIKTOK, check out the 1 minute video for this dessert , here. Find me as Colleen's Cooking on that platform.
This Thanksgiving & Christmas dessert recipe is SO pretty and just 6 ingredients!!
Variations
You can choose to up the cranberries to 2 ½ cups and add in an extra TBS of sugar if you want to omit nuts if there is an allergy issue (like my kids) all-together OR you can swap the walnuts for rough chopped pecans.
If you enjoy cranberries, you may want to check out my Cranberry Soda Bread. Simple to make...just grab some butter and tea and dig into a warm slice fresh from the oven! OR if you want to check out another unusual BUT amazing Thanksgiving dessert, you need to try The Original Pumpkin Pie, trust me!!
You may also enjoy
If you are looking for an simple holiday appetizer using cranberries (dried in this case), check our my Holiday Goat Cheese Appetizer! So pretty and festive and only takes 10 minutes or less to make!
Updated November 18, 2021 First posted on 11/7/2009 HERE. This particular post was originally posted November, 2019. Updated 11/18/2021 with tips.
Happy Thanksgiving! XO Colleen
Cranberry Pie aka Nantucket Pie
Ingredients
- Topping
- 2 cups of halved fresh cranberries
- ½ cup chopped walnuts
- ½ cup sugar
- Cake
- 2 large eggs
- ¾ cup butter melted and cooled
- ¾ cup sugar
- 1 cup flour
Instructions
- Preheat oven to 350 degrees
- Grease a springform pan (you really do need a springform (cheesecake) pan for this. An 8 or 9 inch work best.
- In a medium bowl combine cranberries, walnuts and ½ cup of sugar. Toss well.
- Pour mixture directly into your well-greased spring form pan.
- Spread evenly and pat down a bit.
- In a medium bowl, combine butter sugar and eggs. Mix until smooth add the flour. Mix until smooth.
- Batter is thick, spread batter gently over the cranberry/walnut mixture until all areas are covered. With a spatula and your fingers.
- Place springform pan on a parchment paper lined baking sheet (to catch drips…trust me) and bake for 30-35 minutes.
- Once removed from the oven let it sit for 15 minutes. Then ever so gently go around the perimeter of the pan with a butter knife, gently breaking the connection of the pie and the pan. Slowly, release the side of the pan and remove the ring.
- Let the pie sit for another minute. Then gently invert onto a plate. As you slowly begin to remove the bottom of the pan from the top of the pie use a butter knife to guide the topping away from the pan, if necessary, Newer pans just come right off no problem (be sure to grease your pan really well with an oil spray). If you want more of a thicker cakey-feel you can always the increase the batter ingredients by 50%, which I have done, however, this original way is how I like it best. I love the crispy edges that result from the sugar and cranberry juice!
- Cool and serve.
Jillian says
This looks so delicious!
Marci says
This looks delicious! I'm wondering, could I use pecans instead of walnuts (personal preference)
Colleen says
Absolutely! Hope you make it and love it! Let me know how it goes with the pecans. Happy Thanksgiving!
Brian Jones says
Oh man that looks delicious and stupidly easy and really quite light in comparison to most Christmas fodder.
Jessica Fasano Formicola says
I need a piece of this delicious dessert!!
Tara says
Such a beautiful pie! I love that red topping from the cranberries and how easily it comes together. Definitely perfect for entertaining.
Julia says
Never had a cranberry pie but I like what I see! 🙂 Yummy!
Gail says
I made this pie and followed the specific directions. My cranberries did not stay on the bottom. They cooked up in the pie. When I flipped it over there were no cranberries like in your picture. How do you get the cranberries to stay on the bottom?
Colleen says
Did you watch the video? Maybe that will help? Place the cranberry/nut/sugar mixture in your pan first, then spoon the batter over-top, The batter is thick...I usually help spread it with my fingertips and a spatula. You don't want it mixed together...you want it laying on top. Hope that helps. I have made this about 50 times in my life and the cranberries and nuts stay and form the top. A few strays could work their way into the batter but the top (which is initially the bottom) stays.
MLO says
The smaller the pan the better otherwise the cake batter will leach into the bottom and there will be no cranberries seen on the top
Karen T says
I too have been making this for longer than I can remember. I Bake it in a pie pan and serve it that way. I do not flip it. I have also made this in individual ramekins and given as gifts at the holidays.. the dough recipe I use also has 1/4 tsp almond extract which really enhances the flavor.
Colleen says
I will have to try it as is from the pan, now I am curious. Love finding another that has been making this! That's a great idea for a food gift!
Lancy says
Hello I’m not seeing what you do with the extra 2T sugar
Colleen says
I did have an extra 1TBS sugar in the recipe as written...just to add when tossing the cranberries. However, I omitted that and adjusted it. Sometime the cranberries may be very tart which is when an extra 1 TBS could help, but it's really not necessary.
Jaime Lingle says
So very awesome! And really beautiful! Absolutely beautiful addition to the holiday table! I made it today, before thanksgiving, but I couldn’t wait! Ooh! So happy that I did! Can’t wait to do it again!!!!
Colleen says
Wonderful to hear Jamie!! Happy you enjoyed it, and will again!!
Kate says
For some reason the cranberry crop is extra plump and thick skinned this year. I recommend mashing the cranberries a little bit to release the juice and help them settle on the bottom. I also finely chopped the walnuts, and added vanilla to the cake batter. Also the baking time seemed a little short, I had to go 40 minutes to get the cake fully baked.
Joanna says
I was in the mood for something cranberry, so when I saw your cranberry pie I got right to it! We try to stay away from gluten as much as possible so I decided to try my hand at substituting wheat for almond flour. It came out wonderful! The only thing I did differently was change the 1 cup of white flour to 1 cup of almond flour plus about 3 Tablespoons of coconut flour, added an extra egg (total of 3 eggs), and added about a 1/4 teaspoon of almond extract. Oh and instead of white sugar I used sucanat (same amount).
Thank you so much for the inspiration! It was WELL received! I’ll be making this for Thanksgiving this year. 💕
Colleen says
Fantastic Joanna and thanks for the variation idea.! This is one of my all-time favorites. I've been making it since I was a teenager! Love knowing its apart of many peoples Thanksgivings!
B Curtis Boorse says
Hello. The recipe sounds great. However, in instruction 10 I noticed that you suggested using "the pie use a (*butter*) to guide the topping away from the pan," I assume you meant use a butter knife?
Also you said "If you want more of a cake-feel you can always (cut?) the batter part by 50%, which I have done, however, this is how I like it best." I assume you meant cut?
Also Q: would using a cake flour be OK to get a more cake feel. Or is it better with a more heavy batter? I am looking forward to making this recipe.
Colleen says
Hi B! I just updated the post to fix my typos. Hope it makes better sense now. Enjoy & Happy Thanksgiving!
Mary Britt says
I wonder if you could make this gluten free? Like a different flour?
MLH says
This is my go to cranberry recipe during the holidays. It is so delicious. I always add 1.2 teaspoon of almond extract to the cake batter. Extra yummy!
Colleen says
Awesome! I do not add the extract since my kiddos are allergic to all nuts (tree and peanuts) however I have made it that way years ago and it was delish! Happy Thanksgiving!
Jim says
Looks great!
I don’t see the size of the springform pan anywhere?
I think my pan is larger!
Colleen says
8 or 9 inches. Enjoy!!
Scott Wengryn says
I used some craisins along with the fresh cranberries. I added a bit more cranberries and chopped walnuts. I baked it in a 9x13 pan. I turned it over as soon as it came out of the oven. It came out perfect! Thanks for the recipe! Happy Thanksgiving!
Colleen says
Sounds perfect! Thanks for the feedback Scott!
Dawn B says
This did not seem to work for me. The cake was very greasy/buttery, but I used the amount of butter specified in the recipe. I used a toothpick to check doneness in the cake layer on top, but when I inverted the cake onto a plate there was uncooked cake batter in the middle on the bottom (now top) of the cake. Disappointing.
Colleen says
Hmmm, Sorry to hear that Dawn. I have not heard this from anyone prior. Did you cook it in a springform pan at the temperature? All I can think is the oven wasn't hot enough or maybe you are at a shift in attitude from me. I've made this cake countless times.
Adam says
This happened to me as well. I was wondering if there needed to be more flour in the recipe
Colleen says
Hi Adam, No idea why. Unless pan was greased too much or greased with butter? I use cooking spray (Pam). I have literally made this 100 times without issue.
Elisha says
I believe were some people are going wrong with this recipe is not allowing the butter to cool before adding the sugar and flour.
Kip says
I noticed mine needed a free more minutes….like 7. But usually this just comes from ovens cooking differently or temp not registering correctly on digital oven displays.
This dessert was a WINNER. A lotta bang for your buck kinda recipe. 6 ingredients, simple-ish instructions and some WOW factor. I watched people sorta be all….cranberry pie meh…then light up and go for another piece. I cooled mine in the fridge and cut it into 2x2 little 2 bite squares.
Colleen says
Haha, I do love to watch people end up enjoying something they initially thought they wouldn't Glad it was a hit 🙂
Jen says
It’s gorgeous! What size springform pan? Any reason pecans wouldn’t sub for walnuts? Also do you think this would work with an egg substitute like flax eggs or aquafaba? Thanks!
Colleen says
Hi Jen, thank you! YOu can sub pecans, you can use any size springform. I have even made this as minis. The recipe is very forgiving. The smaller the pan the thicker the cake crust and vice versa. As far as the swap for eggs, I have no idea as I have never had or cooked with an egg substitute. Let me know if it works.
Arlene Nemec says
Just made this. It is delicious and very pretty. It will be one of my Christmas desserts this year. I followed the recipe exactly as written.
Colleen says
Yay! So happy you made it! I hope it becomes a tradition for you as it is for me!
ANNE F WARD says
I LINED THE SPRINGFORM PAN BOTTON WITH PARCHMENT PAPER AND BUTTERED IT AND FOLLOWED YOUR COOLING DIRECTIONS. IT CAME OUT PERFECTLY! HAVEN'T TASTED IT YET BECAUSE I'M TAKING IT TO A THANKSGIVING DINNER. I DID ADD THE ALMOND EXTRACT AND A DASH OF GRAND MARNIER BECAUSE ORANGE AND CRANBERRY IS A PERFECT FLAVOR.
Colleen says
Wonderful Anne! I hope everyone enjoyed it!!
Diane M. says
I made this for Thanksgiving and Oh my goodness! It's so good! Everyone loved it! Thank you! I didn't have a springform pan so I used a glass pie plate instead and then when done, I ran a knife around the edge and then turned it out onto a serving dish. It looks beautiful and so yummy!
Thanks again,
Diane M.
Colleen says
SO great to hear that Diane! I have done that as well, so glad it turned out of the pie plate for you! I love this for Thanksgiving and Christmas!
Patricia says
I have made this twice in the last month, and I love it. Bringing a little New England to my Utah friends.
Colleen says
Yay! Love that! Thanks for the comment Patricia!
Arlene Nemec says
I have made this according to directions, and it always turns out Great!
Arlene Nemec says
This is delicious! Our crowd is more for chocolate, but they loved this. Worked well according to directions.
Colleen says
Fantastic! It's just a nice dessert that's a little different. So glad you tried it Arlene!
Elaine says
In the instructions you have "If you want more of a cake-feel you can always the batter part by 50%..." it seems there is something missing - what do you always do to the batter at 50%?
I am just curious, will be making this next weekend.
Thanks!
Colleen says
For a more cake-y feel increase the batter by 50%. Sometimes I do that for more "cake" ration. But it's delicious as is.
Lauren says
New to New England and wanted to try this traditional pie! Thank you for the recipe. I added a bit of orange zest to the cake batter and grand marnier to the nut/berry mixture. Turned out just divine!
Colleen says
Fantastic to hear Lauren!
Ivan Majhen says
I can't wait to make Nantucket pie pizza. I will make it today and It looks so beautiful. Thanks for sharing
Gina says
I'm wondering if you use all purpose or self rising flour.
Colleen says
All purpose
Cathey says
Can’t wait to try this. Is the flour all purpose or self rising?
Colleen says
All purpose. Enjoy!!
Elisa Broihier says
What size springform pan is needed?
Colleen says
8 or 9 inch. If you have a 10 inch I would up the cake portion by 50%. Enjoy!
Christine segers says
Sorry that was supposed to say ….if you want to make it a head do you store it in or out of the refrigerator?
Colleen says
I keep it at room temp OR my somewhat cold garage. Just as long as its not hot & humid where you are keeping it at (if it is pop it in the fridge)
Christina says
I’m so trying this! Looks so yummy! Have you ever tried making it in a tart pan? I have a springform pan but the thickness looks like, at least from the pictures, like it could work??
Thanks!
Colleen says
That should be fine. I have not used a tart pan BC of the fancy edges, just spray well. Good luck!
Christina says
I thought the fancy edges might look pretty but you make a good point it may not look so pretty if it doesn’t come out! I will probably stick with the springform pan. At least for my first to go….
Lindsey says
Looking forward to trying this. For the melted butter do you use salted or unsalted? Thanks!
Colleen says
Salted. Enjoy!
JJ Rendina says
Looks fabulous. I wonder if black walnuts would add anything. Ever try using them?
Colleen says
I have not, however they should be just fine. I do pick them up around where I live and pop them open from time to time (and even have a small black walnut tree growing) But have not baked with them...yet!
Leslie says
Wow!!! This was so good! A rich buttery yet moist cake! It looked a little pale when I popped it out of the pan, so I put it under the broiler for a minute 👀. Viola! Nutty perfection! Whipped cream was the perfect topper. Thanks so much for this keeper!
Colleen says
So happy you enjoyed it!
Heather says
This is so good! I love cranberries so I made this for a little friendsgiving that I host the Sunday before Thanksgiving. I made it with Almond Flour to be gluten free as I had seen someone comment above do and it came out great. My kids have requested that I make this again... SOON!
Colleen says
Yay! So awesome to hear! Happy Thanksgiving!
Christina says
OK I have one more question… If I am making this ahead of time and I need to take it in the car for a couple hours of drive away… Do you think it’s best to leave it in the springform pan and remove it once I get to my final destination or do it after the 15 minutes?
Colleen says
DO it after the 15 minute. You could always carefully place it back in the pan and close it up again for travel, up to you OR place in a cake carrier.
Jess says
Question: Has anyone tried this with Earth Balance? I have some DFs and Vegans coming and was hoping the swap for butter would work.
Brooke says
The recipe is good but my family found it....aggressively buttery.
Like, you taste delicious cranberry and walnut but only after clearing what feels like a tall hurdle of butter. I would make a much more cake-like bottom personally, or one with way way less butter. It was too rich to eat and 2/3 of it got thrown away
Colleen says
Hmmm, not sure why that is. Maybe the batter needed to be creamed more? Or altitude. I have never had an issue in all the times I have made it.
Shawnee says
As stated, easy and delicious!! Had a picture to post but see the option. Followed recipe and directions exactly and it’s so beautiful as well as delicious! Made for Thanksgiving and today I’m trying the keto version per another’s post…hope it turns out just as well !
Colleen says
Yay! You'll have to let me know how the keto version turned out 🙂
Sarah says
I’m extra particular about baking and desserts as I had a dessert business in the past. This is an easy and delicious recipe! And a pretty presentation! I opted for pecans since I’m allergic to walnuts, and used a little vanilla and almond extract in cake!
Colleen says
Awesome, glad you were able to adjust & enjoy!
Sarah says
One more thing—- The first one I made I cooked for 35 minutes and because it looked done, I didn’t test it. It came out half baked and fell apart. The second one I cooked for 7-8 minutes longer and it was perfect. The same happened to a friend with whom I shared the recipe.
Colleen says
Thanks for your input 🙂
Jake'nbake says
I followed the recipe exactly and it turned out fantastic! I was so very proud on how it turned out. Not only is it aesthetically pleasing it tasted fantastic as well! I was so very happy how it turned out! I will make it every year from here on out. Thank you for the fantastic recipe!
Colleen says
Yay! Happy to help you add a new edible tradition!! Merry Christmas!
Lynn says
Christmas, Thanksgiving and New Year's, well nantucket cranberry pie works for Valentine's Day too! I'd heard of Nantucket Cranberry Pie, but can't say I'd ever seen it or knew what was in it. I tried making it 'til last fall (2001). Now I'm hooked. It's so easy and so delicous!
Lynn says
Christmas, Thanksgiving, New Year's and Nantucket Cranberry Pie works for Valentine’s Day too! I just made it tonight! I’d heard of Nantucket Cranberry Pie, but can’t say I’d ever seen it or knew what was in it (besides cranberries of course). I was searching for recipes using cranberries in the fall of 2020 and came across Nantucket Cranberry Pie recipes. Now I’m hooked. It’s so easy and so delicious! Your recipe was a great find. I use a glass pie pan and find it needs to stay in the oven at least an additional 20 minutes.
Lynn says
Christmas, Thanksgiving, New Year's and Nantucket Cranberry Pie works for Valentine’s Day too! I just made it tonight! I’d heard of Nantucket Cranberry Pie, but can’t say I’d ever seen it or knew what was in it (besides cranberries of course). I was searching for recipes using cranberries in the fall of 2020 and came across Nantucket Cranberry Pie recipes. Now I’m hooked. It’s so easy and so delicious! Your recipe was a great find. I use a glass pie pan and find it needs to stay in the oven at least an additional 20 minutes.
Colleen says
Awesome! And yes its delicious any time you can get your hands on fresh cranberries!
Carl says
As an experiment I used a large silicon muffin pan to make individuals pies. The full recipe should be about right for two pans (12 pies). Baked for 20 minutes. I'll be making these for a potluck in a few weeks. Thanks.
Colleen says
Love the mini's! I do that in mini springform pans however love knowing silicone muffin pans work! TY!
Julie Gargliano says
I have also made this dozens of times, always turns out great. However, you could have given credit where credit is due: this was in Gourmet magazine, yes, in an article by the late Laurie Colwin. It is in her "More Home Cooking" book. Her books and her recipes live on long after her death at a young age.
Laurie added the almond extract, but vanilla is just as nice. Grated orange zest in the cake batter is also delicious.
Colleen says
Hi Julie, I do state in both the article of this post and in my TikTok that I came across this in a story from a 1993 Gourmet magazine.
Last year I learned of Laurie Colwin when someone of TT mentioned her. I actually ordered her first book afterwards, more stories that a cookbook. Seems like she was a great talent.
Marie says
I was looking for a different cranberry pie recipe and this will be it!
I have a couple of questions
- Can this be cooked in a silicon form?
- Can I cook it a day ahead?
Colleen says
Sorry I didn't see this until now, busy holiday with kids home from schools etc. I have never tried a silicone pan, I think I would have to see which one you were referring to. BUT if it turns out cakes this size with no sticking, it should work. YES, you can make a day ahead. This holds up well for a few days.
Lisa says
I just made this and it is sooooo good! Seriously, the easiest thing I’ve ever made. My husband is sitting here eating a third piece of it. It’s a perfect dessert for Christmas. If you’re reading this and haven’t made it yet, child, get to it! 🙂
Colleen says
Love that Lisa!!! So glad you/he enjoyed! Which recipe is next to conquer??? Try the Candied Pecans! They make amazing food gifts 🙂
Erin says
This recipe is amazing and I thank you for it. I tried it in 2021 and making it as gifts in 2022. Perfect the way it is! I have to cook mine a few minutes more than 35, but so think it is either my oven or me. 😇 Thanks again!
Colleen says
So great to hear Erin!! Merry Christmas!!
Anna says
haven't made it yet, but I was wondering if you've ever used browned butter? I'm going to adapt the cake part to use almond flour, but I'm wondering if that would avoid the overwhelming butteriness some other commentors described?
Colleen says
I have not used browned butter, can see why you can't try that out. Almond flour is a little tricky (my kids are allergic so I never use it) let me know if it comes out!
Autumn says
Made this and the flavor is great! But all of my cranberries floated up into the batter leaving just the nuts and sugar at the bottom.
I don't know what happen, any advice?
Colleen says
Did you halve the cranberries? And what type of pan?
Judy says
Made this today for Thanksgiving “rehearsal”. Used pecans instead. It turned out so pretty and delish with a zing!
I wish I could attach a pix! It was beautiful!
Can’t wait to serve it with vanilla ice cream!
Thank you for sharing!
Colleen says
SO great to hear Judy!! YW!
Kathleen says
I loved the sound of this recipe! it's in the oven right now. cannot even explain how magical my kitchen smells right now!
Colleen says
Yay!! Hope you and yours loved it Kathleen!
Angela Pennant says
I decided to make this on a whim. I had all the ingredients and wanted a fun last minute dessert for Thanksgiving. I used pecans instead of walnuts as we have a walnut allergy in the family. I also added the zest of 1 orange to the batter and it was fantastic. My only issue was that it looked completely done but once we cut into it there were still some pretty undercooked parts in the center. It definitely needed a few more minutes but when I stuck the toothpick in to test it, it came out clean. Next time I’ll add 5 or so more minutes. Otherwise it was a winner. Thank you!!!
Colleen says
Glad you enjoyed! I think the difference comes in on the size pan used. 8, 9 or 10 inch.
EJ says
I've been making Nantucket Pie for at least 20 years. I've always used 1 tsp of almond extract in the batter and only use 1/2 cup of butter rather than 3/4 cup in the batter. I don't bother mixing the cranberries, walnuts & sugar for the bottom layer, rather I just butter the pie plate, put the cranberries on the bottom, then the walnuts, then sprinkle with the (bottom) sugar (been using just 1/3 cup sugar lately to cut back on that a little with no ill taste effects). Last time I made it just a few weeks ago for Thanksgiving, I also reduced the amount of sugar in the batter by a little, but my recipe calls for 1 cup of sugar rather than the 3/4 cup in your recipe. I think i used about 2/3 cup of sugar in the batter this time, again, with no ill effects!
I always use a glass pie plate and don't flip it. Sometimes I'll place walnut halves and cranberries decoratively around the edge. Usually serve with whipped cream and or ice cream (vegan versions of those for the past 10 years- see below) 🙂
Been vegan for about 10 years so easily veganized it years ago by using vegan butter and "flax eggs" (for 2 eggs use 5 TBSP ground golden flax seeds mixed with 5 TBSP of water- mix together and let sit for a few minutes to gel then add as you would "regular" eggs)
Colleen says
Sounds wonderful! So many variations I guess. From what I now understand, the 20th century recipe comes from Laurie Colwin, who was a cookbook author 9Who passed away in 1992). She wrote a number of books/cookbooks and was a key writer for Gourmet magazine.
Carol Olson says
I got this recipe from a Colorado friend who grew up in New England. Since I am celiac, I used gf flour (Pamela’s). Her recipe called for pecans, but since I was also serving a pecan pie (for Thanksgiving), I used walnuts (as in this recipe!), which I also felt was more « New Englandy ». I also added the zest of one orange, to echo the cranberry orange relish on the back of the Ocean Spray bag of cranberries ! Everyone loved it, especially with the mighty sweetened whipped cream I served with it!
Colleen says
Sounds amazing! Maybe it will now become a tradition 🙂 Thanks for your comment and details!
Pamela Fisher says
Can I use frozen cranberries we are out of cranberries for the season.
Colleen says
Should be fine. Just allow them to thaw completely first. Enjoy!
Lauren says
hey, you know that part where she says to put a drip tray under your spring form? You should absolutely listen and not be like me and fill your kitchen with smoke and have to do a spontaneous lüften.... it was worth it though very yummy
Colleen says
🙂
Nancy Reamy says
This recipe is missing the addition of almond extract. It really adds to the deliciousness of the 'pie' batter and is in the original recipes I've followed in the past.
Gary W. says
I have never before seen it done this way. I have always seen it done like Karen T. described it and always made with a teaspoon full of vanilla and/or almond extract added to the batter. This adds so much to the flavor.
Dee says
Thank you! This is a wonderful recipe, comes out great every time I make it. Sometimes I separate the eggs, whip the whites with a little of the sugar, then fold them into the batter to give it a little more lift.
Colleen says
So glad you enjoy it Dee and great tip!!
Susie says
I made this as printed, it was delicious and festive! I will make it again!
Colleen says
Fantastic! It really is such a simple yet amazing dessert!
Pamela Fisher says
Have you ever tried dried cranberries? We love this and would like to do it other times of year
Colleen says
I have not. However you can always freeze cranberries or purchase frozen to make all-year-long 🙂
Carol says
So delicious! We are making another one for our Thanksgiving dinner.
A tip for nut lovers, we substituted hazelnuts for the walnuts and it is absolutely amazing!
Colleen says
Wonderful! Sounds like a delicious swap! Happy Thanksgiving Carol!
Diane Sauder says
After becoming addicted to cranberry tart last year from my fave local grocery (can I mention the name Trader Joe's?) I was aghast this week to hear it was end of season for this delightful dessert (mid Nov, really?). So I was forced to make it from scratch. This went together really fast even for someone who doesn't enjoy cooking. TJ's version adds almond extract which is a must in our opinion (I was out) so that is the only change I will make next time. I cut a round of parchment paper for bottom of pan which simplifies release tremendously. One recipe I viewed used slivered almonds in place of walnuts which I also may try, but definitely going to add this recipe to my repertoire!
Colleen says
Great to hear Diane, I have never had one from TJ or even seen one lol! Next year I'll have to make the 30+ minute trek to the nbearest (I have only been once ever many years ago), and try it as well as all the pumpkin things I hear they have every fall.