Nantucket Holiday Cranberry Pie is more than just a dessert; it’s a vibrant, ruby-red centerpiece that sings of festive cheer and the cozy warmth of a holiday gathering. Have you ever tasted a pie that perfectly balances the tartness of fresh cranberries with just the right touch of sweetness, all encased in a buttery, flaky crust? If not, prepare to fall in love with this unforgettable recipe!
For generations, this delightful dessert has been a beloved tradition, especially in New England, where cranberries are a celebrated harvest. Nantucket, with its rich maritime history and bounteous cranberry bogs, has a special connection to this fruit, making the Nantucket Holiday Cranberry Pie a true regional star. It evokes images of crisp autumn air and family dinners, a testament to simple, wholesome ingredients coming together to create something truly extraordinary for the holiday table.
People adore this pie not only for its stunning visual appeal and incredible flavor profile – that delightful burst of cranberry followed by comforting sweetness – but also for its wonderful texture. Each bite offers the satisfying pop of a cooked cranberry, complemented beautifully by the tender, golden crust. It’s the ideal antidote to heavier holiday fare, offering a bright, refreshing finish that leaves everyone wanting just one more slice. I can’t wait for you to experience this classic!
Ingredients:
- For the Pie Crust (One 9-inch pie crust):
- 1 ¼ cups (150g) all-purpose flour, plus extra for dusting
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, very cold and cut into ½-inch cubes
- ¼ cup (60ml) ice water, or more as needed
- Alternatively, one good quality store-bought 9-inch pie crust (check the freezer section or refrigerated dairy aisle)
- For the Nantucket Holiday Cranberry Filling:
- 2 cups (225g) fresh or frozen cranberries (no need to thaw if frozen)
- 1 cup (200g) granulated sugar, plus 1 tablespoon for sprinkling
- ½ cup (113g) unsalted butter, melted and slightly cooled
- 2 large eggs, at room temperature
- ¼ cup (30g) all-purpose flour
- 1 teaspoon pure vanilla extract
- 1 teaspoon orange zest (from one medium orange)
- ½ cup (50g) chopped pecans or walnuts (optional, but highly recommended for texture and flavor)
- ¼ teaspoon salt
- Pinch of ground cinnamon or nutmeg (optional, for an extra holiday spice note)
Preparing Your Pie Crust: The Foundation of Your Nantucket Holiday Cranberry Pie
My absolute favorite Nantucket Holiday Cranberry Pie starts with a fantastic crust. While I often bake with homemade crusts for that extra touch, a good quality store-bought one works wonders, especially when you’re short on time during the bustling holiday season. If you’re opting for a store-bought crust, simply follow the package directions for thawing (if frozen) and preparing it for filling. Make sure it’s fully thawed but still very cold before you move on.
If you’re making your own crust from scratch, here’s how I prepare it:
- First, in a large mixing bowl, I whisk together the 1 ¼ cups of all-purpose flour and ½ teaspoon of salt. This ensures the salt is evenly distributed, which is crucial for flavor balance.
- Next, I add the very cold, cubed butter to the flour mixture. Using a pastry blender, two knives, or even your fingertips (working quickly so the butter doesn’t get too warm), cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. Those tiny bits of butter are your secret weapon for a flaky crust!
- Now, it’s time for the ice water. I add it in, one tablespoon at a time, gently mixing with a fork or my hands until the dough just comes together. Be careful not to overmix; you want the dough to be just moist enough to form a ball. Overmixing develops gluten too much, which can lead to a tough crust, and we definitely want tender and flaky for our Nantucket Holiday Cranberry Pie.
- Once the dough forms a shaggy ball, I flatten it into a disc, wrap it tightly in plastic wrap, and refrigerate it for at least 30 minutes. This chilling period is non-negotiable! It allows the gluten to relax and the butter to firm up again, which makes for easier rolling and a flakier crust.
- When you’re ready to use it, lightly flour a clean surface and your rolling pin. Roll out the chilled dough into a 12-inch circle, about ⅛-inch thick. You’ll want to work quickly but gently.
- Carefully transfer the rolled-out dough to a 9-inch pie plate. I find the easiest way to do this is to gently roll the dough around my rolling pin and then unroll it over the pie plate. Alternatively, you can fold it into quarters, place it in the center of the pie plate, and unfold. Press the dough gently into the bottom and up the sides of the pie plate, making sure there are no air bubbles underneath.
- Trim the edges of the dough, leaving about a ½-inch overhang. Now comes the fun part: crimping! You can do a simple fluted edge by pinching the dough between your thumb and forefinger, or use the tines of a fork to create a decorative pattern. Don’t be afraid to get creative here; it’s your pie!
- Once crimped, I like to place the pie crust back in the refrigerator for another 15-20 minutes while I prepare the filling. This extra chill helps the crust hold its shape beautifully during baking, preventing shrinkage.
Crafting the Delicious Nantucket Holiday Cranberry Filling
This is where the magic truly happens for your Nantucket Holiday Cranberry Pie. The filling is a delightful balance of tart cranberries, sweet sugar, and a rich, custardy texture that makes this pie so special. It’s surprisingly simple to put together, so let’s get started!
- In a medium-sized mixing bowl, I start by whisking together the 1 cup of granulated sugar, the two large eggs (which I made sure were at room temperature for better incorporation), the 1 teaspoon of pure vanilla extract, and the lovely 1 teaspoon of fresh orange zest. I whisk vigorously until the mixture is light in color and perfectly smooth. The orange zest really brightens up the flavor profile and complements the cranberries beautifully, giving it that distinct “holiday” feel.
- Next, I slowly pour in the ½ cup of melted and slightly cooled unsalted butter, whisking continuously until it’s fully incorporated. The mixture will look rich and glossy at this point.
- Now, I gently fold in the ¼ cup of all-purpose flour and the ¼ teaspoon of salt. I use a spatula here and mix just until no streaks of flour remain. Remember, overmixing at this stage can toughen the texture of the filling, and we want a tender, almost brownie-like consistency. If you’re adding the optional pinch of cinnamon or nutmeg, this is the perfect time to stir it in as well.
- Finally, I carefully fold in the 2 cups of fresh or frozen cranberries. If you’re using frozen cranberries, there’s absolutely no need to thaw them; they’ll bake up wonderfully straight from the freezer. I ensure the cranberries are evenly coated with the rich batter. If you’ve decided to add nuts, such as chopped pecans or walnuts, stir them in now too. They provide a fantastic textural contrast and nutty depth that is just divine in this Nantucket Holiday Cranberry Pie.
Assembling Your Nantucket Holiday Cranberry Pie
With your perfectly prepared crust and the vibrant, flavorful filling ready to go, we’re just moments away from baking this seasonal delight. Assembling is the easiest part!
- Retrieve your chilled pie crust from the refrigerator. The colder the crust, the better it will hold its shape.
- Carefully pour the entire cranberry filling mixture into the prepared pie crust. I like to use a spatula to ensure every last bit of that delicious filling makes it into the pie.
- Gently spread the filling evenly across the bottom of the pie crust. You want a consistent layer so it bakes evenly.
- For a beautiful, sparkling finish and a slight crispness on top, I like to sprinkle that extra tablespoon of granulated sugar evenly over the surface of the filling. This creates a lovely caramelized crunch as it bakes.
Baking Your Cranberry Masterpiece: The Nantucket Holiday Cranberry Pie
This is the moment we’ve been waiting for! Proper baking technique is key to achieving that perfect golden crust and a beautifully set, bubbling filling. Don’t rush this step, and trust your oven!
- Preheat your oven to 375°F (190°C). It’s crucial to have your oven fully preheated before putting the pie in, as this helps the crust set quickly and prevents the bottom from getting soggy.
- I always place the pie plate on a baking sheet before putting it in the oven. This serves two purposes: it makes it easier to transfer the pie in and out of the oven, and it catches any potential drips from the filling, keeping your oven clean.
- Carefully transfer the baking sheet with your Nantucket Holiday Cranberry Pie to the preheated oven. I usually place it on the middle rack for even baking.
- Bake for 45-55 minutes. The baking time can vary slightly depending on your oven, so keep an eye on it. Here’s what you’re looking for:
- The crust should be beautifully golden brown.
- The filling should be set in the center. You can gently jiggle the pie; if the center is still very wobbly, it needs more time. A slight quiver is okay, as it will continue to set as it cools.
- The cranberries on top should be slightly burst and glossy, with the surrounding filling gently bubbling around the edges.
- Important Tip: If you notice the crust edges are browning too quickly before the filling is fully cooked, don’t fret! Simply create a foil ring (or use a pie shield) and place it gently over the edges of the crust. This will protect them from over-browning while the rest of the pie continues to bake.
- Once the pie looks perfectly baked to your liking, carefully remove the baking sheet with the pie from the oven.
Cooling and Serving Your Exquisite Nantucket Holiday Cranberry Pie
Patience, my friends, is a virtue when it comes to pies! While it’s tempting to dive right into your warm, fragrant Nantucket Holiday Cranberry Pie, proper cooling is essential for the filling to fully set. This ensures clean slices and the best texture.
- Transfer the pie from the baking sheet to a wire rack. Let it cool completely for at least 3-4 hours, or even longer, at room temperature. I know, it’s agonizing to wait when it smells so good, but trust me, this step is vital for the pie to fully set and achieve that perfect sliceable consistency. If you cut into it too soon, the filling might be too runny.
- Once completely cooled, your Nantucket Holiday Cranberry Pie is ready to be served! It’s absolutely wonderful served at room temperature, allowing all the nuanced flavors to shine.
- For an extra special touch, I love to serve individual slices with a dollop of freshly whipped cream, a scoop of vanilla bean ice cream, or even a light dusting of powdered sugar. The cool, creamy topping provides a lovely contrast to the sweet-tart pie.
- This pie makes a fantastic dessert for any holiday gathering, a special weeknight treat, or even a delightful addition to a brunch spread. It truly embodies the festive spirit of a Nantucket holiday.
Storage Suggestions for Your Nantucket Holiday Cranberry Pie:
If by some miracle you have any leftover pie (a rare occurrence in my house!), you can store it loosely covered with plastic wrap or aluminum foil at room temperature for up to 2 days. For longer storage, or if your kitchen is particularly warm, I recommend refrigerating it for up to 4-5 days. If you prefer your pie warm, you can gently reheat individual slices in the microwave for 30-60 seconds, or in a preheated oven at 300°F (150°C) for about 10-15 minutes, until just warmed through.
I genuinely hope you enjoy baking and sharing this Nantucket Holiday Cranberry Pie as much as I do. It’s a recipe that brings joy and a taste of the season to every bite!
Conclusion:
As we reach the sweet end of our journey through this delightful recipe, I truly hope you’re feeling as inspired and excited as I am about what you’ve learned. I wholeheartedly believe this particular recipe for Nantucket Holiday Cranberry Pie is an absolute must-try for so many wonderful reasons, especially as the seasons turn and we gather with loved ones. It’s more than just a dessert; it’s a celebration of vibrant flavors and comforting textures that truly embodies the spirit of any festive occasion.
Why This Pie Will Be Your New Favorite:
Firstly, the flavor profile is simply unparalleled. This pie masterfully balances the bright, invigorating tartness of fresh cranberries with a comforting, golden sweetness, creating a symphony for your taste buds that is both refreshing and deeply satisfying. Each bite offers a delightful contrast – the luscious, slightly jammy fruit filling against a flaky, buttery crust that practically melts in your mouth. The vibrant, ruby-red hue of the filling is a feast for the eyes, instantly elevating any dessert spread and making it a visual showstopper even before the first forkful is taken. It has that unique quality of feeling both elegantly traditional and effortlessly impressive, allowing you to shine as a host without spending endless hours in the kitchen. This isn’t just a dessert; it’s an experience, a memory in the making, and a delicious way to celebrate the special moments with those you cherish. Its aroma alone as it bakes will fill your home with warmth and anticipation, making it an essential addition to your holiday baking repertoire, and a guaranteed crowd-pleaser that will have everyone asking for the recipe.
Elevating Your Cranberry Pie Experience: Serving & Variations
Now, let’s talk about how to truly make this pie shine on your table, or even how to tweak it to your heart’s desire. While it is absolutely divine served simply as is, still slightly warm from the oven, a scoop of premium vanilla bean ice cream melting gently over a slice is a classic pairing that never disappoints. The creamy coolness perfectly complements the pie’s warmth and tang, creating an unforgettable sensory experience. For a touch of elegance, consider a dollop of freshly whipped cream, perhaps infused with a hint of orange zest or a whisper of cinnamon – it adds a light, airy contrast that is simply irresistible and beautifully complements the cranberry’s bright notes. This pie also makes an incredible centerpiece on any dessert buffet, holding its own beautifully alongside other holiday treats, commanding attention with its stunning color and inviting aroma. And don’t shy away from enjoying a slice with your morning coffee or tea the next day; it’s a surprisingly delightful way to start a crisp morning, proving its versatility beyond just a dessert!
If you’re feeling adventurous and want to put your own spin on this marvelous creation, there are countless variations to explore. For the crust, while my preferred buttery classic is wonderful, you could experiment with a spiced graham cracker crust for an added layer of flavor and crunch, or even a nutty crust using finely ground pecans or walnuts for a richer, deeper profile. When it comes to the filling, consider adding a handful of thinly sliced Granny Smith apples for extra texture and tartness, or a few segments of navel orange to boost that citrusy brightness, enhancing the holiday feel. A pinch of ground ginger, a touch of cardamom, or a subtle hint of nutmeg can introduce new aromatic dimensions, transforming the familiar into something delightfully new and complex. For an adult twist, a splash of orange liqueur like Grand Marnier or a tablespoon of good quality brandy can really deepen the fruit flavors and add a sophisticated edge, making it perfect for an elegant dinner party. You could also play with toppings – a simple streusel crumb topping made with oats and brown sugar would add a wonderful textural contrast, or even a delicate lattice crust for a truly artisanal look. Sugared cranberries scattered on top before serving would provide an extra festive sparkle and a burst of concentrated cranberry flavor. Feel free to adjust the sugar content based on the tartness of your cranberries and your personal preference for sweetness; this recipe is wonderfully adaptable to suit your exact palate!
Your Turn: Bake, Share, and Create Memories!
I genuinely hope you feel inspired to give this wonderful Nantucket Holiday Cranberry Pie recipe a try in your own kitchen. There’s such immense joy to be found in the process of baking, from the comforting scents filling your home to the moment you present your beautiful creation to eagerly awaiting faces. Trust me, the smiles and compliments you’ll receive will be incredibly rewarding, making every minute spent worthwhile. Don’t be afraid to make it your own; embrace the process, experiment with the suggested variations, and most importantly, enjoy the delicious results. Baking is an act of love, a way to connect and create, and this pie is a perfect expression of that sentiment, especially during seasons of gratitude and togetherness. It’s a testament to the simple pleasures that truly make life sweet.
Once you’ve baked it, I would absolutely love to hear about your experience! Did you stick to the original, or did you venture into one of the variations? What was your favorite part of making or tasting it? Please share your photos and stories with me. Your feedback and creativity inspire not just me, but also countless other home bakers looking for their next culinary adventure. Let’s build a community around the joy of good food and shared experiences, celebrating every baking triumph, big or small. Go ahead, preheat that oven, gather your ingredients, and prepare to create something truly special and delicious that will become a cherished part of your own traditions. Happy baking, my friends!
Nantucket Holiday Cranberry Pie
Nantucket Holiday Cranberry Pie is a vibrant, ruby-red centerpiece that perfectly balances the tartness of fresh cranberries with just the right touch of sweetness, all encased in a buttery, flaky crust. A beloved New England tradition, it offers a stunning visual appeal and incredible flavor profile, leaving everyone wanting just one more slice.
Ingredients
-
1 ¼ cups (150g) all-purpose flour
-
½ teaspoon salt
-
½ cup (113g) unsalted butter, very cold and cut into ½-inch cubes
-
¼ cup (60ml) ice water
-
2 ½ cups fresh or frozen cranberries
-
½ cup chopped pecans or sliced almonds
-
½ cup (100g) granulated sugar
-
¾ cup (170g) unsalted butter, softened
-
1 cup (200g) granulated sugar
-
1 teaspoon vanilla extract
-
1 cup (120g) all-purpose flour
-
⅛ teaspoon salt
-
2 large eggs, at room temperature
Instructions
-
Step 1
In a large mixing bowl, whisk together 1 ¼ cups all-purpose flour and ½ teaspoon salt. Add ½ cup very cold, cubed butter and cut into flour until mixture resembles coarse crumbs with pea-sized pieces. Add ¼ cup ice water, one tablespoon at a time, mixing gently until dough just comes together. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes. On a lightly floured surface, roll out chilled dough into a 12-inch circle. Carefully transfer to a 9-inch pie plate, press into bottom and sides. Trim edges, leaving a ½-inch overhang, then crimp decoratively. Refrigerate for another 15-20 minutes while preparing the filling components. -
Step 2
In a bowl, combine 2 ½ cups fresh or frozen cranberries, ½ cup chopped pecans or sliced almonds, and ½ cup granulated sugar. Mix well to ensure cranberries and nuts are evenly coated. -
Step 3
In a separate medium-sized mixing bowl, cream together ¾ cup softened unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in 2 large eggs one at a time until fully incorporated. Stir in 1 teaspoon vanilla extract, 1 cup all-purpose flour, and ⅛ teaspoon salt until just combined and no streaks of flour remain. Be careful not to overmix. -
Step 4
Retrieve your chilled pie crust from the refrigerator. Pour the cranberry base mixture evenly into the prepared pie crust. Carefully spoon and spread the topping mixture evenly over the cranberry base, ensuring a consistent layer. -
Step 5
Preheat your oven to 375°F (190°C). Place the pie plate on a baking sheet and carefully transfer to the preheated oven, usually on the middle rack. Bake for 45-55 minutes, or until the crust is golden brown, the topping is set and lightly golden, and the cranberry filling is bubbling slightly around the edges. If crust edges begin to brown too quickly, gently shield them with a foil ring. Remove from oven once baked. -
Step 6
Transfer the pie from the baking sheet to a wire rack. Let it cool completely for at least 3-4 hours at room temperature. This crucial step allows the filling to fully set and ensures clean, perfect slices. Once completely cooled, slice and serve. It is wonderful served at room temperature, perhaps with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.