Crustless Cranberry Pie (Easy Nantucket-Style)

Most cranberry pies start with a pastry crust that has to be mixed, chilled, rolled and crimped before the filling ever goes in. This crustless cranberry pie skips all of that. The cranberries go straight into a buttered pie plate with sugar and pecans, a simple buttery batter is spread over the top, and as it bakes the batter turns into a golden, crackly-topped cake that holds the tart berries underneath.

The result sits somewhere between a pie and a coffee cake: soft and almond-scented in the middle, crisp at the edges, with bursts of sharp cranberry in every bite. It is often called Nantucket cranberry pie, and it is one of the easiest holiday desserts you can make, with about 15 minutes of hands-on work and ingredients you probably already have.

Ingredients

For the cranberry layer

• 2 cups (200 g) fresh or frozen cranberries – do not thaw frozen berries; they go in straight from the freezer.
• 1/2 cup (100 g) granulated sugar – takes the edge off the cranberries’ tartness.
• 1/2 cup (55 g) chopped pecans or walnuts – toasting them first deepens their flavor.

For the batter

• 3/4 cup (170 g) unsalted butter, melted and cooled slightly, plus a little extra for the pie plate.
• 1 cup (200 g) granulated sugar, plus 1 tbsp for sprinkling – the sprinkled sugar is what gives the top its crackle.
• 2 large eggs, at room temperature.
• 1 tsp almond extract – the classic flavor of this pie; use 1 1/2 tsp vanilla if you prefer.
• 1 cup (125 g) all-purpose flour, spooned and leveled.
• 1/4 tsp salt.

How to Make It

1. Prepare the pie plate – 350°F (175°C)

Heat the oven to 350°F (175°C). Butter a 10-inch pie plate generously, including the sides. A well-buttered plate lets the slices lift out cleanly without a crust to hold them together.

2. Make the cranberry layer – 3 minutes

Toss the cranberries, 1/2 cup of sugar and the pecans together and spread them in an even layer over the bottom of the pie plate.

3. Mix the batter – 5 minutes

In a bowl, whisk the melted butter and 1 cup of sugar together. Whisk in the eggs one at a time, then the almond extract. Add the flour and salt and stir with a spatula just until no dry flour remains. The batter will be thick and glossy, closer to a soft frosting than a pourable cake batter.

4. Top the cranberries – 3 minutes

Drop spoonfuls of batter all over the cranberries, then spread them gently with the back of the spoon to cover as much of the fruit as you can. Sprinkle the remaining tablespoon of sugar over the top. A few cranberries poking through is fine; they look pretty once baked.

5. Bake – 350°F (175°C), 40 to 45 minutes

Bake until the top is deep golden and a toothpick inserted in the center comes out without wet batter. A deep-dish 9-inch plate needs about 5 to 10 minutes longer, and frozen cranberries add about 10 minutes. The center stays moist around the berries, so look for set batter rather than a completely dry toothpick.

6. Cool and slice

Let the pie cool on a wire rack before cutting so the cake firms up and the juices settle. Serve it warm or at room temperature.

Fresh or Frozen Cranberries

Both work equally well, which makes this a dessert you can bake well after the holidays. Fresh cranberries should be firm, glossy and deep red; pick out any soft or shriveled ones before measuring. Frozen cranberries go into the pie plate still frozen, because thawed berries turn soft and release juice that makes the batter soggy. Just plan for the longer bake time.

If you buy extra bags in the fall, the Clemson Cooperative Extension guide to preserving cranberries notes that a sealed bag keeps about four weeks in the refrigerator and about a year in the freezer. Leftover berries are also great in cranberry bliss bars, which use dried cranberries, or in a savory slow cooker cranberry BBQ chicken made with cranberry sauce.

Easy Variations

• Cranberry orange: add 1 teaspoon of finely grated orange zest to the batter and use vanilla instead of almond extract.
• Cranberry apple: replace 1 cup of the cranberries with 1 cup of peeled, diced apple for a milder, sweeter fruit layer.
• Spiced: stir 1/2 teaspoon of ground cinnamon into the flour for a warmer, more wintry flavor.
• Nut-free: leave out the pecans, or swap them for the same amount of old-fashioned rolled oats for a little texture.

How to Serve and Store It

This pie is rich enough on its own, but a scoop of vanilla ice cream or a spoonful of lightly sweetened whipped cream balances the tart fruit beautifully. It also makes a lovely brunch dish with coffee, much like our French apple cake.

Cover leftovers tightly and keep them in the refrigerator for up to 4 days. Warm individual slices in the microwave for 15 to 20 seconds, or let them come to room temperature before serving.

Frequently Asked Questions

Why is it called a pie if it has no crust?

It is baked and sliced in a pie plate like a pie, while the batter on top bakes into a tender cake layer instead of a pastry crust.

Can I use a different pan?

A well-buttered cast iron skillet of a similar size works. For a 9×13-inch pan, double the recipe and use the toothpick test to judge doneness, since the bake time can change.

Can I make it ahead?

Yes. Bake it up to a day ahead, cool it completely and keep it covered. For a full holiday dessert spread, serve it alongside a classic pumpkin pie, and find more ideas among our dessert recipes.

Crustless Cranberry Pie

Cranberries and pecans baked under a buttery almond batter that turns into a crackly-topped cake. No pastry, about 15 minutes of hands-on work.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 440

Ingredients Method Notes

Ingredients

  

For the cranberry layer

• 2 cups fresh or frozen cranberries 200 g, do not thaw
• 1/2 cup granulated sugar 100 g
• 1/2 cup chopped pecans or walnuts 55 g

For the batter

• 3/4 cup unsalted butter 170 g, melted and slightly cooled, plus more for the pie plate
• 1 cup granulated sugar 200 g, plus 1 tbsp for sprinkling
• 2 large eggs room temperature
• 1 tsp almond extract
• 1 cup all-purpose flour 125 g
• 1/4 tsp salt

Method

 

1. Heat the oven to 350°F (175°C) and generously butter a 10-inch pie plate.
2. Toss the cranberries, 1/2 cup sugar and pecans and spread them evenly in the pie plate.
3. Whisk the melted butter with 1 cup sugar, then whisk in the eggs one at a time and the almond extract. Stir in the flour and salt just until no dry flour remains.
4. Drop spoonfuls of batter over the cranberries, spread gently to cover, and sprinkle with the remaining 1 tablespoon of sugar.
5. Bake for 40 to 45 minutes, until deep golden and a toothpick in the center comes out without wet batter. Add 5 to 10 minutes for a deep-dish 9-inch plate and about 10 minutes for frozen cranberries.
6. Cool on a wire rack before slicing. Serve warm or at room temperature.

Notes

Storage: cover leftovers tightly and refrigerate for up to 4 days. Warm slices in the microwave for 15 to 20 seconds.

Make ahead: bake up to 1 day ahead, cool completely and keep covered.

Substitutions: walnuts instead of pecans, or leave the nuts out; 1 1/2 tsp vanilla instead of almond extract; replace 1 cup of the cranberries with diced apple.

Without a pie plate: use a well-buttered cast iron skillet of a similar size; for a 9x13-inch pan, double the recipe and use the toothpick test.

Nutrition: calories are an estimate per slice (1/8 of the pie), calculated from standard ingredient values, not a laboratory analysis.