Nantucket Christmas Cranberry Pie


  • 2 cups fresh or frozen cranberries
  • 1/2 cup sugar
  • 1/2 cup chopped pecans


  • 3/4 cup butter softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon almond extract
  • 1 cup all-purpose flour *


  • 2/3 cup brown rice flour *
  • 1/3 cup tapioca starch *


  1. Preheat the oven to 350 degrees. Combine the filling ingredients and stir to combine. Pour into a generously buttered 10″ pie plate.
  2. Combine the butter and sugar in a mixing bowl and beat until smooth. Add the eggs and almond extract and beat again until fluffy. Add the flour and beat once more.
  3. Spread the thick batter over the cranberry mixture in the pan. I used a small cookie scoop to quickly dollop spoonfuls across the top of the pie. It doesn’t need to look perfect.
  4. Bake for 40-50 minutes, test doneness with a toothpick, just to make sure the topping is cooked through. Serve warm with whipped cream or vanilla ice cream. Enjoy!

NotesIf you do not have a 10″ pan, a 9″ pan will work fine, it will simply need about 10 extra minutes of baking time.Base Recipe adapted from site

Nantucket Christmas Cranberry Pie
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