My pantry always has a bag of fresh cranberries in fall and winter, and this Nantucket-style cranberry pie is my go-to when I want something bright, slightly tart, and Thanksgiving- or holiday-table worthy. It’s straightforward to make, balances sweet and tart with citrus, and I’ve tested it enough to know the tricky spots — like when to stop adding sugar and how to get a crisp bottom crust. If you like bright fruit bakes, you might also enjoy my bright lemon-blackberry loaf for a different citrus-berry profile.
Why Make This Recipe
- Bright, fresh cranberry flavor balanced with orange makes it refreshing and not overly sweet.
- Impressive enough for guests but simple enough for weeknights — you can use a store-bought crust to save time.
- Cranberries are high in vitamin C and antioxidants, so you get seasonal nutrition alongside dessert.
- It freezes and reheats well, so it’s great for make-ahead holiday planning.
- Personally, I love this recipe because the orange zest lifts the cranberries and keeps the filling from tasting flat; that citrus twist made this pie a repeat favorite in my kitchen.
Also, it pairs nicely with simple mains like curried quinoa when you want a casual dinner with a show-stopping dessert.
Recipe Overview
- Prep time: 25 minutes (plus 30 minutes dough chill if making crust from scratch)
- Cook time: 50–55 minutes
- Total time: ~1 hour 45 minutes (includes cooling to set)
- Servings: 8 slices
- Difficulty: Easy
- Method: Assemble a fruit filling (cranberries, sugar, orange), pour into a lined 9-inch pie plate, top with a full crust or lattice, then bake at high heat first for oven spring and finish at moderate heat until bubbling and golden.
My Experience Making This Recipe
I tested this pie several times to find the right sugar-to-cranberry ratio and settled on 1 1/2 cups sugar for 4 cups cranberries for a nicely tart finish. I also learned that an initial blast of high heat helps the crust set and the filling begin to thicken; reducing the oven temp after 15 minutes prevents the edges from burning.
How to Make Nantucket Cranberry Pie
This is a classic fruit pie technique: prepare a bottom crust in a 9-inch pie dish, make a cranberry filling that’s thickened with cornstarch (or flour), and top with a full crust, lattice, or streusel. Expect to preheat the oven to 425°F (220°C), bake for 15 minutes, then reduce to 375°F (190°C) and bake another 35–40 minutes until the filling bubbles through vents. Let the pie cool at least 2 hours so the filling sets; slice warm and you’ll have loose filling, so patience pays.
Basic ingredient amounts (9-inch pie):
- 1 double pie crust (store-bought or homemade) — about 1 recipe for a 9-inch double-crust pie
- 4 cups fresh cranberries (about 12–16 oz)
- 1 1/2 cups granulated sugar (adjust 1–2 tbsp either way to taste)
- 1/2 cup fresh orange juice + 1 tbsp orange zest
- 3 tbsp cornstarch (or 1/4 cup all-purpose flour)
- 2 tbsp unsalted butter, cut into small pieces
- 1 tsp vanilla extract
- Pinch of salt
- 1 egg + 1 tbsp water for egg wash (optional)
Steps in brief: roll out and fit the bottom crust into a 9-inch pie plate; mix cranberries, sugar, orange juice/zest, cornstarch, and salt in a saucepan and simmer 3–4 minutes to start thickening, then cool slightly. Pour filling into crust, dot with butter, add top crust or lattice (brush with egg wash), bake 425°F for 15 minutes, reduce to 375°F for 35–40 minutes until golden and bubbling, then cool 2 hours.
Expert Tips for Success
- Use cold butter and minimal handling for the crust: chill the dough 30 minutes before rolling to prevent shrinkage. For rolling technique tips, my cinnamon roll cookies post has useful notes on keeping butter cold and dough manageable.
- Taste and adjust sweetness before filling the pie: cranberries vary in tartness, so add up to 2 tbsp more sugar if needed, but balance with orange juice/zest.
- Precook the filling briefly: simmering cranberries with sugar and cornstarch for 3–4 minutes on the stove ensures the cornstarch activates and prevents a runny filling.
- Vent the top crust and/or use a lattice to let steam escape; this avoids soggy pastry and helps the filling thicken.
- Use an oven thermometer and a baking sheet underneath the pie to catch drips and promote even bottom browning; bake on the middle rack.
How to Serve Nantucket Cranberry Pie
- Serve slightly warm with a scoop of vanilla ice cream or a drizzle of heavy cream for contrast.
- Garnish with a few whole cranberries and a sprinkle of powdered sugar for a festive look.
- Offer alongside lightly spiced beverages (hot cider or coffee) for holiday gatherings.
- For casual dinners, present it with a simple dessert plate and a small spoonful of whipped mascarpone for richness; it pairs well with savory mains or a comforting grain like a sushi-style party platter and other crowd-pleasers such as an irresistible sushi bake at buffets.
Storage and Reheating Guide
- Short-term: Cover tightly and refrigerate for up to 3 days in an airtight container or wrapped with plastic wrap.
- Freezing: Freeze whole (well wrapped in plastic + foil) or freeze baked slices in a single layer wrapped in parchment and foil for up to 2 months. Thaw overnight in the fridge.
- Reheating: Reheat slices in a 350°F (175°C) oven for 10–15 minutes from chilled (20–25 minutes from frozen) to refresh the crust; avoid microwaving if you want to keep the crust crisp. Use a lined baking sheet to prevent drips.
Recipe Variations
- Gluten-free: Use a gluten-free pie crust blend or almond flour crust and 3 tbsp arrowroot powder instead of cornstarch to thicken. Bake slightly lower (375°F straight through) to avoid overbrowning.
- Dairy-free: Substitute coconut oil or a dairy-free butter for the crust and omit butter dots on top of filling; add 1 tsp lemon zest to boost flavor.
- Apple-cranberry: Stir 1 peeled, diced apple (Honeycrisp or Granny Smith) into the filling for texture and extra sweetness.
- Nutty streusel top: Replace the top crust with a walnut or pecan streusel (1/2 cup chopped nuts, 1/2 cup flour, 1/3 cup brown sugar, 4 tbsp cold butter) and bake until golden.
Nutritional Highlights
- Cranberries give vitamin C and antioxidants; the pie provides seasonal fruit in dessert form.
- This pie contains gluten (unless using a gluten-free crust) and dairy unless modified; it is not nut-free if you add a nutty topping.
- Portion guidance: one 1/8 slice is a reasonable dessert portion; calories will vary by crust and serving size (estimate ~300–450 kcal per slice with a standard butter crust).
Troubleshooting Common Issues
- Filling is runny after cooling: Likely undercooked filling or too little thickener. Solution: Reheat the pie on the stove-top in a saucepan and stir in 1 tsp cornstarch dissolved in cold water, simmer until thick, then pour back into crust and chill.
- Soggy bottom crust: Prebake the bottom crust for 6–8 minutes (blind bake) or place the pie on a preheated baking steel or lower oven rack to crisp the bottom. Brush the cooled prebaked crust with a thin layer of beaten egg white and return to oven 1–2 minutes to seal.
- Overbrowned edges: Shield with foil strips after 20–25 minutes of baking to prevent burning while the center finishes.
Frequently Asked Questions
Q: Can I use frozen cranberries?
A: Yes. Use the same amount but do not thaw first — toss frozen berries with sugar and cornstarch directly; they’ll release more water when cooked, so precooking the filling slightly helps control moisture. Increase cornstarch by 1 tsp if the filling seems thin.
Q: Do I have to precook the filling on the stove?
A: You don’t have to, but precooking for 3–4 minutes activates the thickener and concentrates flavors. It cuts down the risk of a runny pie and gives a more predictable set after cooling.
Q: What thickener is best — cornstarch or flour?
A: Cornstarch creates a clearer, silkier filling and needs less quantity (3 tbsp). Flour works (use ~1/4 cup) but gives a slightly cloudy filling and can taste grainier if not fully cooked. For gluten-free, use arrowroot.
Q: Can I make this pie ahead for a party?
A: Absolutely. Bake it the day before, cool completely, then refrigerate. Bring to room temperature and warm in a 325°F oven for 10–15 minutes before serving, or serve cold — both are delicious.
Conclusion
If you want another classic cranberry pie variation to compare notes with, check out this Nantucket Christmas Cranberry Pie – Barefeet In The Kitchen for inspiration and alternate techniques.
Nantucket Cranberry Pie
- Total Time: 105 minutes
- Yield: 8 slices
- Diet: Vegetarian
Description
A bright and slightly tart cranberry pie with a refreshing orange twist, perfect for holiday gatherings.
Ingredients
- 1 double pie crust (store-bought or homemade)
- 4 cups fresh cranberries (about 12–16 oz)
- 1 1/2 cups granulated sugar
- 1/2 cup fresh orange juice
- 1 tbsp orange zest
- 3 tbsp cornstarch (or 1/4 cup all-purpose flour)
- 2 tbsp unsalted butter, cut into small pieces
- 1 tsp vanilla extract
- Pinch of salt
- 1 egg + 1 tbsp water for egg wash (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Roll out and fit the bottom crust into a 9-inch pie plate.
- In a saucepan, mix cranberries, sugar, orange juice, orange zest, cornstarch, and salt. Simmer for 3–4 minutes until slightly thickened.
- Cool filling slightly, then pour into the prepared crust.
- Dot with butter and add the top crust or lattice. Brush with egg wash if using.
- Bake at 425°F for 15 minutes.
- Reduce temperature to 375°F (190°C) and bake for an additional 35–40 minutes until golden and bubbling.
- Cool for at least 2 hours to set before slicing.
Notes
Serve warm with ice cream or heavy cream. This pie freezes well and can be made ahead for special occasions.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American