Nantucket Pie (Cranberry Pie)

A New England favorite, this Nantucket Pie is not really a pie. It's more like a cake. It's delicious whether you call it a pie or a cake!

Nantucket Pie

Do not use frozen cranberries for this pie. Only fresh cranberries will work.



  • 2 cups halved fresh cranberries
  • 1/2 cup chopped walnuts
  • 1/2 cup granulated sugar


  • 2 large eggs
  • 3/4 cup butter, melted and cooled
  • 3/4 cup granulated sugar
  • 1 cup all-purpose flour


  1. Heat oven to 350 degrees F. Heavily spray an 8- or 9-inch springform pan with oil. Line a baking sheet with parchment paper.
  2. Topping: In a medium bowl combine cranberries, walnuts and sugar. Toss well. Pour mixture into prepared springform pan. Spread evenly and pat down a bit.
  3. Cake: In a medium bowl, combine eggs, butter and sugar. Mix until smooth, then add the flour. Mix until smooth. Batter will be thick. Spread batter gently with a spatula over the cranberry-walnut mixture until all areas are covered.
  4. Place springform pan on prepared baking sheet, and bake for for 30 to 35 minutes.
  5. After removing from the oven, let it sit for 15 minutes.
  6. With a butter knife, gently go around the edge of the pan. Slowly, release the side of the pan and remove the ring.
  7. 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.
  8. Cool and serve.