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Nantucket-Style Cranberry Pie with Walnuts

This cozy pie combines tart cranberries and crunchy walnuts in a soft, buttery topping, making it perfect for holidays and casual gatherings.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 10 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 324
Ingredients Method Notes

Ingredients
  

Fruit and Nut Layer
  • 2 cups fresh cranberries, halved Choose firm, bright, and deep red cranberries.
  • 1/2 cup chopped walnuts Pecans may be used as a substitute.
  • 1/2 cup granulated sugar Balances the tartness of the cranberries.
Batter
  • 2 large eggs
  • 3/4 cup salted butter, melted and cooled Can use unsalted butter with a pinch of salt.
  • 3/4 cup granulated sugar
  • 1 cup all-purpose flour Gluten-free flour can be substituted, if needed.
  • Butter or cooking spray For greasing the pan.

Method
 

Preparation
  1. Preheat the oven to 350°F. Grease an 8- or 9-inch springform pan well.
Mixing the Fruit Layer
  1. In a bowl, toss the halved cranberries, chopped walnuts, and 1/2 cup sugar together.
  2. Spread the mixture evenly in the bottom of the prepared pan and pat down lightly.
Making the Batter
  1. In another bowl, beat the cooled melted butter, 3/4 cup sugar, and eggs until smooth.
  2. Stir in the flour until just combined; the batter will be thick.
Baking
  1. Carefully spread the batter over the fruit layer ensuring it's fully covered.
  2. Place the pan on a parchment-lined baking sheet and bake for 30-35 minutes.
  3. Check if the center is set; if still soft, bake for an additional 5-10 minutes.
Cooling and Serving
  1. Let the pie cool for 15 minutes before removing it from the springform ring.
  2. Once cooled, flip it onto a plate and serve warm or at room temperature.

Notes

This pie can be made ahead of time and travels well. Serve warm with coffee or let cool to room temperature.