cranberry pie

The BEST and most festive Thanksgiving and Christmas dessert! Plus its just 6 ingredients to make!

Cranberry Pie aka Nantucket Pie

cranberries

walnuts

sugar

Cake

eggs

butter

flour

Preheat oven to 350 degrees

Grease a springform pan (you really do need a springform (cheesecake) pan for this. An 8 or 9 inch work best.

In a medium bowl combine cranberries, walnuts and 1/2 cup of sugar. Toss well.

Pour mixture directly into your well-greased spring form pan.

Spread evenly and pat down a bit.

In a medium bowl, combine butter sugar and eggs. Mix until smooth add the  flour. Mix until smooth.

Batter is thick, spread batter gently over the cranberry/walnut mixture until all areas are covered. With a spatula and your fingers.

Place springform pan on a parchment paper lined  baking sheet (to catch drips…trust me) and bake for 30-35 minutes.

Once removed from the oven let it sit for 15 minutes. Then ever so gently go around the perimeter of the pan with a butter knife, gently breaking the connection of the pie and the pan. Slowly, release the side of the pan and remove the ring.

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, Newer pans just come right off no problem (be sure to grease your pan really well with an oil spray). If you want more of a thicker cakey-feel you can always the increase the batter ingredients by 50%, which I have done, however, this original way is how I like it best. I love the crispy edges that result from the sugar and cranberry juice!

Cool and serve.

These cranberry crumble pie bars combine a buttery flaky shortbread crust, jammy cranberry filling, and crumbly almond topping. The crust and crumble topping are made from the same mixture, so there's no need to dirty an additional bowl. 

Cranberry Crumble Pie Bars

(375 grams) all-purpose flour (spoon & leveled)

(200 grams) granulated sugar

baking powder

salt

cinnamon

(2 sticks; 230 grams) unsalted butter, cold and cubed

(60 milliliters) milk*

vanilla extract

(30 grams) sliced almonds

cranberries (do not thaw)

(150 grams) granulated sugar

cornstarch

orange zest

Tablespoon (15 grams) fresh orange juice

Tablespoons (30 milliliters) fresh orange juice

(120 grams) confectioners’ sugar

Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.

Make the crumble mixture for the crust and topping

Whisk the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. Add the cubed butter and using a pastry cutter, two forks, or a food processor, cut in the butter until all the flour is coated and resembles pea-sized crumbles. (See photo above for a visual.) This takes at least 5 minutes of cutting in with a pastry cutter.

Whisk the egg, milk, and vanilla together in a small bowl. Pour over the flour/butter mixture and gently mix together until the mixture resembles moist crumbly sand. See photo above for a visual.

You will have about 6 cups of the crust/crumble mixture. Set 2 cups aside. Pour the remaining into the prepared pan and flatten down with your hands or a flat spatula to form an even crust. It will be a little crumbly&#8211; that&#8217;s ok. Set aside. (Almonds will be used in the topping in the next step.)

Cranberry Filling

Mix all of the cranberry filling ingredients together. Spread over the crust. Sprinkle the remaining crumble mixture all over the cranberries. Sprinkle the almonds all over top.

Bake for about 40-50 minutes or until the top is lightly browned and a toothpick comes out *mostly* clean (with a few jammy cranberry specks!). Mine take about 45 minutes. Remove from the oven and allow the bars to cool completely in the pan set on a wire rack. After about 1 hour, I stick the whole pan in the refrigerator to help speed things up.

Make the icing and cut into squares

Whisk the icing ingredients together. Add more orange juice to thin out, if desired. Drizzle over cooled bars, then cut into squares.

Cover and store leftover cranberry bars (with or without icing) at room temperature for up to 2 days or in the refrigerator for up to 1 week.

these were a hit! not too sweet not too tart, everyone love them!

I’ve made these 3 times in 2 weeks.  What a hit!  Everyone “LOVES” them!!  Perfect for Thanksgiving.  Another winner from Sally!!!!!

made this recipe for Thanksgiving- and they were a hit! As always, another hit from Sally!

Just made these to freeze for a girls night next weekend! I think I put too much orange juice in the cranberry mixture, so the filling got extra juicy - I was very concerned it wouldn't set so I let them sit in the pan for a few hours and they set right up beautifully! I cut the edges off to make them uniform and froze them. I'm proud to say I ate all the edges and wished there were more! Delicious and tart and jammy! Great winter dessert. :) Can't wait to eat them all on the weekend after defrosting!

I made two batches this morning only to find out something must be wrong with my oven . One hour and 45 minutes bake time and they were still raw on the bottom in the middle. Time for a new oven!!! Ugh!

Delish!!  I’m not a big fan of cranberries.  This recipe changed my mind!!  Has anyone tried freezing these bars?  I made them for Thanksgiving so hoping that’s an option!

Oh my. Eating one of these right now. Phenomenal. Only things I changed up were pecans instead of almonds and the icing needed more confectioners sugar for the amount of recommended orange juice. This was overall super easy to make and so worth it. Thanks, Sally!!

Delicious! My husband and I like to eat these sweet/tangy bars straight from the freezer. 
If I wanted to halve the recipe so it would fit in an 8 x 8, would it be ok to use one whole egg or would it be best to mix the egg and only use half of the egg in the recipe? 
Thanks for another great recipe.

These delicious cranberry crumb bars feature a golden brown shortbread crust, custard cranberry filling, and buttery crumb topping. Orange zest and orange juice add just the right amount of orange flavor. And you can use fresh cranberries or frozen cranberries for the cranberry mixture.

Cranberry Crumb Bars

(106 grams) light brown sugar (packed)

(480 grams) all-purpose flour

(199 grams) granulated sugar

(57 milliliters) orange juice

eggs (room temperature)

Tablespoons (28 grams) all-purpose flour

Tablespoons (20 grams) cornstarch

orange zest (finely grated)

almond extract (optional)

(57 grams) confectioners' sugar (sifted)

orange juice

Preheat the oven to 350 degrees (F). Line a 9x13-inch pan with parchment paper, allowing paper to overhang on two of the ends. Spray with non-stick baking spray and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld electric mixer, beat together the butter and both sugars until light and fluffy, about 2-3 minutes. 

On low speed, add flour, cinnamon, and salt, and mix until combined.  The dough will be crumbly. 

Remove 2 cups and reserve for later use.

Press the remaining crust mixture evenly into the bottom of the prepared baking pan. Bake for 15 minutes. 

Remove from the oven and set on a cooling rack to cool as you prepare the filling. Keep oven temperature at 350. 

For the Crust/Crumb Topping:

In a large bowl, whisk together the sour cream, both sugars, orange juice, eggs, flour, cornstarch, vanilla, orange zest, cinnamon, and almond extract (if using), until smooth and well combined, about 2 minutes.

Using a rubber spatula, gently fold in 2 and ½ cups (250g) of the cranberries. The filling will be on the thinner side, this is normal!

Pour the filling mixture over the crust, shaking the pan gently, then evenly sprinkle the remaining 2 cups (200g) of cranberries on top. 

Take the reserved crust and scatter it over the top of the berries, squeezing the mixture in your hands to encourage large lumps.

Bake for 55 to 60 minutes, or until the top is firm and golden brown, Remove from the oven and place the pan on a wire cooling rack to cool for at least 1 hour. The remote the bars from the pan, drizzle with glaze (if using), and slice into squares. Serve with ice cream, if desired.

For the Cranberry Filling/Assembly:

In a medium bowl, whisk together the confectioners’ sugar and orange juice. Drizzle on top of bars and let set before slicing, about 5 minutes. 

(Optional) Orange Glaze:

Very much like a cranberry cheesecake pie!

Frozen Cranberry Velvet Pie

vanilla wafers

salted butter, (melted)

cream cheese, (at room temperature)

heavy whipping cream

white sugar

whole berry cranberry sauce

In a medium bowl, combine the vanilla wafer crumbs and the butter. Press onto the bottom and sides of a 9-inch pie plate. Chill until firm.

PREPARE THE CRUST:

In a large bowl, use an electric mixer to beat the cream cheese until fluffy.

In a separate bowl, use an electric mixer to combine the whipping cream, sugar and vanilla; whip until thickened but not stiff. Gradually add to the cream cheese, beating until smooth and creamy. Use a rubber spatula to fold in the cranberry sauce, reserving a few whole cranberries for garnish.

Spoon the filling  into the crust; freeze until firm.

Remove from freezer 20 to 30 minutes before serving. Top with additional whipped cream and reserved cranberries (if desired).

PREPARE THE FILLING:

I wouldn't recommend wasting your time with this one

This lattice-topped cranberry pie is laced with warm Christmas spices and has a sweet, slightly tart flavor and a rich, flaky butter crust. It's festive for the holiday season and a lovely dessert for Thanksgiving, Christmas, or New Years!

Cranberry Pie Recipe

all-purpose flour

ginger

allspice

cloves

unsalted butter

water

egg (lightly egg

turbinado sugar (for the top)

Add the cranberries to a food processor and pulse until coarsely chopped (or chop them by hand).

Add the chopped cranberries, sugar, flour, cornstarch, and salt to a large bowl and toss well to coat. Let the cranberries sit like this until they’re liquidy (they will release a lot of juice!), about 45 minutes to 1 hour.

Add the cranberry mixture to a large pot over medium heat. Cook until the mixture is thickened and jammy (it should have a consistency similar to cherry pie filling), about 5 to 8 minutes. Don’t overcook it at this stage because it’ll thicken more as it cools and as it bakes.

Let the filling cool to room temperature about 1 to 2 hours.

For the Cranberry Filling:

While the filling cools, make the crust.

Whisk together the flour and salt in a large bowl. Cut in the butter with a fork, a pastry cutter, 2 butter knives, or your fingertips. It should look crumbly, with some pieces of butter the size of small peas.

Drizzle the water in a little at a time, mixing as you go (you can use a fork to mix, but it works best mixing with your fingertips). Add just enough water so it comes together to form a ball of dough (you may need more or less water).

Divide the dough into 2 equal parts. Roll each into a ball, flatten each ball slightly into a disk, wrap them in plastic wrap, and refrigerate until chilled, about 30 minutes.

For the Crust:

Place 1 disk of dough onto a floured work surface. Working from the center out, roll the dough out to a circle about 11 to 12 inches in diameter.

Fold the dough over onto itself, pick it up, and transfer it to a pie plate. Unfold the dough and push it into the bottom and up the sides of the pie plate.

Use a fork to poke several holes in the bottom of the pie crust.

Add all filling ingredients to a large bowl and toss well to coat. Pour the filling into the pie crust and spread it out evenly.

(At this point I like to preheat my oven. It needs to be at 450F for the first part of baking. Also, I recommend putting 1 rack in the center of the oven and putting 1 rack right below it. On the bottom rack, place a foil-lined baking tray to catch any drippings so they don’t burn on the bottom of your oven.)

Roll out the second disk of dough to a circle about 12 inches in diameter the same way you rolled out the first disk of dough. Cut the dough into about 3/4-inch strips (I used a fluted pastry wheel).

For the lattice top, place 5 to 7 dough strips parallel across the pie, leaving about 1/2 to 3/4-inch between each strip. Fold half of the strips up. To get the woven lattice effect, lay a strip of dough perpendicular to the parallel dough strips, and unfold the folded strips over the perpendicular strip. Continue this way for a woven look. (And remember, it doesn’t have to be perfect; your pie will be absolutely delicious either way. You&#39;re making a homemade pie, be proud of that! You&#39;re basically a rock star.)

Trim the dough strips, and tuck the outside of the dough under. Use your fingers to flute the edges, or crimp them with a fork.

Lightly brush the top lattice with eggwash, and sprinkle on the turbinado sugar.

To Assemble the Pie:

Bake the pie (uncovered) in a preheated 450F oven for 10 minutes.

Remove the pie from the oven and immediately turn the oven down to 350F. Cover the top of the pie with foil (basically just drape it over the top and lightly fold it over the sides), and bake at 350F until the pie is golden on the top and bottom and bubbling in the center (this takes about 1 hour 30 minutes to 1 hour 45 minutes). Check your pie at the 1 hour mark and every 15 minutes after. If by the 1 hour 15 minute mark the top still isn’t turning golden, remove the foil and bake it uncovered.

Let the pie cool to room temperature before slicing and serving, about 2 hours.

To Bake and Serve:

Great texture, beautiful color and flavor. The pie is just ridiculously sweet. Too sweet for my liking. Would use the same recipe and maybe use half the called for sugar. Amazing otherwise!

Keto Nantucket Cranberry Pie is a heavenly keto holiday dessert. Packed with juicy cranberries, this easy crustless keto pie will delight your tastebuds!

Keto Nantucket Cranberry Pie

cranberries (fresh

allulose sweetener ((or another granular sweetener))

almonds

butter (softened)

erythritol sweetener

almond extract

almond flour

powdered sweetener (for dusting)

Preheat the oven to 325ºF and grease a 9-inch glass or ceramic pie plate.

In the bottom of the plate, add the cranberries, allulose, and sliced almonds. Toss to combine well.

In a large bowl, beat the butter with the erythritol sweetener until light and fluffy. Beat in the eggs and almond extract. Then beat in the almond flour until well combined.

Spread the batter over the cranberries in the plate. If desired, top with a few more sliced almonds.

Bake about 50 minutes, until the top is golden and just firm to the touch. Remove and let cool, then sprinkle with Swerve Confectioners.

Serve with lightly sweetened whipped cream, if desired.

Totally LOVED this!  (I have yet to have a failure with any of the recipes I've tried from this blog).  The only change I made --because I'm an almond fiend -- was to use 1 full tablespoon of almond extract.  YUM!  Will definitely make this again, and not likely to wait until next Thanksgiving.

As someone who loves all things chocolate, I thought I would give this recipe a try just to mix it up. In a pinch without almond extract on hand, I decided to substitute it with orange extract, and I was thrilled with how it turned out. So much so, that it will be a part of my Thanksgiving table this year. Thanks for another delicious recipe!

Loved it! Quick and easy and delicious. I used Gentle Sweet (2 T) because my hubs likes it and allulose (for the first time, awesome). The only other difference was I used maybe 1/4t almond flavoring and the rest (3/4t) vanilla. I was afraid of a weird almondy flavor, but I really couldn’t taste it at all, so I might do 1/2 and 1/2 next time. We’ve eaten this for breakfast every day and will finish it tomorrow, sad day:(. Highly recommend this recipe!

the hardest part is not eatinmore than the serving size! This might be my new go to cranberry dessert, thank you for all your hard work and creations!

Top 6 cranberry pie recipes from across the web

The most viewed cranberry pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cranberry Pie aka Nantucket Pie

Cranberry Crumble Pie Bars

Cranberry Crumb Bars

Frozen Cranberry Velvet Pie

Cranberry Pie Recipe

Keto Nantucket Cranberry Pie

Top 6 cranberry pie recipes from across the web

The most viewed cranberry pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cranberry Pie aka Nantucket Pie

Cranberry Crumble Pie Bars

Cranberry Crumb Bars

Frozen Cranberry Velvet Pie

Cranberry Pie Recipe

Keto Nantucket Cranberry Pie

The most viewed cranberry pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine