Festive Gluten-Free Cranberry Delight

This hearty Nantucket Christmas Cranberry Pie strikes the perfect balance between tart cranberries and sweet cake-like topping, creating a festive dessert that's become a staple at my holiday gatherings. The vibrant ruby cranberries nestled beneath a golden, buttery crust make for an impressive yet surprisingly simple treat that brings warmth to any winter celebration.

I first made this pie when unexpected guests arrived during a holiday snowstorm, and I needed something impressive with pantry ingredients. The rave reviews convinced me to make it a tradition, and now my family specifically requests it as soon as the first cranberries appear at the market.

Ingredients

For the Cranberry Filling

• Fresh or Frozen Cranberries: provides the tart juicy filling that creates the perfect base for this dessert opt for plump bright berries for the best flavor
• Sugar: balances the natural tartness of cranberries while creating a slight caramelization during baking consider coconut sugar for a lower glycemic alternative
• Chopped Pecans: adds wonderful texture and a nutty contrast to the tart cranberries toasting them briefly enhances their flavor even more

For the Topping

• Softened Butter: offers richness and creates that perfect tender crumb in the cake layer ensure it's truly room temperature for best results
• Sugar: sweetens the cake topping and creates a slight crunch on the surface reducing by a quarter cup still works if you prefer less sweetness
• Eggs: provide structure and moisture while helping the topping rise into a fluffy cake layer room temperature eggs incorporate more smoothly
• Almond Extract: enhances the flavor profile with subtle nutty notes that complement both cranberries and pecans pure extract gives the best flavor
• All Purpose Flour: forms the batter's structure and creates the cake like consistency a gluten free blend works beautifully for those with sensitivities

Step-by-Step Instructions

Preheat the Oven:

Begin by preheating your oven to 350°F. This ensures a consistent baking environment for your Nantucket Christmas Cranberry Pie allowing the flavors to meld beautifully while baking. While the oven heats up gather your ingredients and prepare your 10 inch pie plate by greasing it generously with butter. The thorough greasing prevents sticking and makes serving much easier later.

Prepare the Cranberry Filling:

In a mixing bowl combine 2 cups of fresh or frozen cranberries with ½ cup of sugar and ½ cup of chopped pecans. Stir the mixture thoroughly until the sugar coats the cranberries which helps draw out their juices as they bake. Pour this delightful filling into your prepared pie plate spreading it evenly across the bottom. The cranberries should form a complete layer ensuring every bite will contain their bright tart flavor.

Make the Cake Like Batter:

In a separate bowl beat together ¾ cup of softened butter and 1 cup of sugar using a hand mixer until the mixture is creamy and light in color. This should take about 2 to 3 minutes of continuous beating. Next add 2 eggs one at a time beating well after each addition followed by 1 teaspoon of almond extract. The batter should become fluffy and fragrant creating a lovely contrast to the tart cranberry filling below.

Combine the Dry Ingredients:

Gradually add 1 cup of all purpose flour to the wet mixture stirring until just combined. The key is to mix gently until no dry flour remains visible but not a moment longer. Overmixing can make the topping tough rather than tender. The consistency should be thick yet pourable similar to a thick cake batter. This batter will spread during baking to cover the cranberries creating a delightful contrast in texture.

Spread the Batter Over the Filling:

Using a small cookie scoop drop dollops of the batter over the cranberry mixture in the pie plate. The dollops should be evenly distributed but not necessarily touching as they will spread during baking. Do not worry about making it perfectly smooth as this rustic appearance adds to the charm of the Nantucket Christmas Cranberry Pie. Some cranberries may peek through which creates beautiful color contrast when baked.

Bake the Pie:

Place the filled pie plate in the preheated oven on the middle rack for even heat distribution. Bake for 40 to 50 minutes until the top is golden brown and a toothpick inserted into the center comes out clean with perhaps a few moist crumbs. The topping should spring back slightly when gently pressed with a finger and the edges will become slightly crisp and caramelized.

Cool and Serve:

Once baked remove your Nantucket Christmas Cranberry Pie from the oven and place on a wire rack. Let it cool for about 15 minutes to allow the filling to set which makes slicing cleaner and easier. Serve it warm with a dusting of powdered sugar or a generous scoop of vanilla ice cream for a perfect contrast to the tart cranberries. The pie is equally delicious at room temperature and even straight from the refrigerator the next day.

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Cranberries have always fascinated me with their bright color and tart flavor that transforms magically when baked. My grandmother first introduced me to this recipe, explaining how cranberries were historically important to the Nantucket economy. Now whenever I make this pie, I think of her telling stories of coastal New England while the kitchen filled with the sweet-tart aroma of baking cranberries.

Make Ahead Options

This Nantucket Christmas Cranberry Pie works beautifully as a make ahead dessert saving precious time during busy holiday preparations. You can prepare the cranberry filling up to three days before baking by combining the cranberries sugar and pecans then storing the mixture in an airtight container in the refrigerator. The sugar will begin to draw out the cranberry juices which actually enhances the final flavor.

For even more convenience you can fully bake the pie a day in advance keeping it covered at room temperature. The flavors actually deepen and meld overnight making it potentially even more delicious the next day. If you prefer to serve it warm simply place it in a 300°F oven for about 15 minutes before serving or microwave individual slices for about 20 seconds.

Nantucket Christmas Cranberry Pie Variations

The beauty of this cranberry pie lies in its adaptability allowing you to customize it to your taste preferences and dietary needs. For a citrus twist add the zest of one orange to both the filling and the batter which brightens the flavor profile and complements the tart cranberries beautifully. The orange zest adds aromatic oils that infuse the entire dessert with holiday cheer.

Consider experimenting with different nuts such as sliced almonds or chopped walnuts if pecans are not available. Each nut brings its own unique flavor and texture creating subtle variations on the classic recipe. Toasting the nuts before adding them enhances their flavor and adds another dimension to the dish.

For a truly festive touch stir half a cup of white chocolate chips into the batter before spreading it over the cranberries. The white chocolate melts slightly during baking creating pockets of creamy sweetness that contrast wonderfully with the tart berries. This variation has become particularly popular with younger guests at my holiday gatherings.

Storage Tips for Nantucket Christmas Cranberry Pie

Proper storage ensures your cranberry pie maintains its delightful flavor and texture for several days after baking. For short term storage at room temperature simply cover the pie loosely with foil and consume within 24 hours. The loose covering prevents condensation which could make the topping soggy while protecting the pie from drying out.

If you need to store the pie longer refrigeration is necessary. Place the completely cooled pie in an airtight container or cover the pie plate tightly with plastic wrap. The pie will keep beautifully in the refrigerator for up to five days though the topping may soften slightly from the moisture of the cranberry filling.

Freezing this pie is also an excellent option for extending its life. For best results cut the cooled pie into individual slices and wrap each slice tightly in plastic wrap followed by aluminum foil. Store the wrapped slices in a freezer safe container for up to two months. To serve simply thaw a slice in the refrigerator overnight and warm it slightly in the microwave or oven before enjoying.

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Recipe FAQs

→ How do I choose the best cranberries for this pie?

Select fresh cranberries that are plump, firm, and bright red, avoiding any with dark spots or wrinkles. Frozen cranberries work well too—just check they haven't clumped together, which can indicate freezer burn. Either option will provide the perfect tart foundation for your Nantucket pie.

→ Can I make this dessert ahead of time for a holiday gathering?

Yes! Prepare the cranberry filling up to 3 days in advance and refrigerate it covered. The cake-like topping can be made up to 24 hours ahead and stored separately in the refrigerator. When you're ready to serve, simply assemble and bake as directed. This makes holiday entertaining much more manageable.

→ What are the best flavor variations for this cranberry pie?

Try adding orange zest to the cranberry filling for a citrus twist, swap pecans for walnuts or almonds for different nutty flavors, or incorporate cinnamon or nutmeg into the batter for warm spice notes. For adventurous palates, a pinch of cayenne in the cranberry mixture adds a surprising heat contrast to the sweetness.

→ How do I make this dessert gluten-free?

Substitute the all-purpose flour with a blend of ⅔ cup brown rice flour and ⅓ cup tapioca starch. This combination creates the perfect texture while keeping the dessert entirely gluten-free. Always check that your other ingredients are certified gluten-free if preparing for someone with celiac disease or gluten sensitivity.

→ Can I freeze leftover cranberry pie?

Absolutely! Wrap individual slices tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Store frozen for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator, then reheat in a 350°F oven for 10 minutes or microwave for 30-60 seconds until warmed through.

→ What makes this dessert different from traditional pie?

Unlike traditional pies with a rolled pastry crust, this Nantucket specialty features a cake-like batter poured over a cranberry-pecan base. The result is a unique hybrid—part cake, part pie—with contrasting textures of crunchy fruit filling and tender topping. It's simpler to prepare than conventional pies, making it perfect for bakers of all skill levels.