Is it a cranberry pie at all, or is it a Nantucket pie. Is it really a pie, or is it and upside down cake? Make this Cranberry Pie for Two, and you be the judge. Whatever it is called, it is delicious, tart, sweet and perfect for two!
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MARY'S TWO CENTS
This pie falls into our Cheap category, but if you don't have ingredients like cranberries or walnuts, buying them will make it seem more costly. Just make more cranberry pies with the extra cranberries and walnuts. Freeze for later.
INGREDIENTS
See the recipe card for quantities and measurements.
INGREDIENT NOTES
- Extracts: Use vanilla extract for sure, but feel free to switch or omit the orange extract. Almond extract is very popular in this pie.
- Orange zest: Omit if you are using another extract except orange. Use along with orange zest.
- Cranberries: Fresh work the best but frozen, unthawed cranberries will work as well.
STEP-BY-STEP INSTRUCTIONS
- Melt ½ teaspoon of butter in a 6" pie pan.
- Add the chopped cranberries in an even layer.
- Add the chopped walnuts evenly on top.
- Cover the mixture with ¼ cup sugar.
- Sprinkle a little orange zest over the top.
- Mix the egg, melted butter, sugar, flour, salt, vanilla, orange extract,
- Pour the batter over the cranberry wanut mixture. Bake at 350°F for 30-35 minutes.
- Remove pie from oven and sprinkle with sparkling sugar. Cool before serving.
SWAPS
Butter: Swap with an equal amount of margarine or neutral oil. Coconut oil works too (adds faint coconut flavor).
Cranberries: Use blueberries, raspberries, chopped cherries, or a mix of berries. Frozen works - no thawing needed.
Walnuts: Pecans, almonds, pistachios, or leave the nuts out entirely.
All-purpose flour: Swap half with whole wheat flour for a nuttier, denser bite.
Sugar: Light brown sugar works for deeper caramel notes. Coconut sugar also works; texture becomes slightly drier.
Extracts: Vanilla only is fine. Almond only also works but will be stronger, so reduce to ¼ tsp.
Gluten-free version: Use a 1:1 gluten-free baking blend.
Variations
Apple Cranberry: Fold ¼ cup finely chopped apple into the fruit layer.
Cranberry Chocolate Chip: Sprinkle 2-3 tablespoon chocolate chips over the batter.
Brown Butter Upgrade: Brown the butter before mixing - adds toasted, nutty flavor.
Maple Twist: Replace 2 tablespoon sugar in the batter with maple syrup and reduce butter by 1 tsp.
STORAGE
Room temperature: Cover and store 1 day.
Refrigerator: Lasts 3-4 days; warm slices for best taste.
Freezer: Wrap tightly and freeze up to 2 months; thaw overnight in fridge and rewarm at 300°F for 10 minutes.
Top tip
Toast the walnuts.
Pop the walnuts in a 350°F oven for 6-8 minutes until fragrant. It deepens flavor and prevents them tasting raw against the moist fruit layer. They burn easily so don't go far!
Equipment
- 6″ pie pan
- Mixing Bowl
- Spatula or spoon
- Measuring cups + teaspoons
- Cooling rack
- Toothpick or cake tester
- Microplane or zester (optional for variations)
Ingredients
For the cranberry layer:
- ½ teaspoon butter, melted melted
- ¾ cup cranberries, chopped
- ¼ cup walnuts, roasted and chopped
- ¼ cup granulated sugar
For the batter:
- 1 large egg
- ⅓ cup butter, melted & cooled
- ½ cup granulated sugar
- ½ cup all-purpose flour
- ⅛ teaspoon Kosher salt
- ½ teaspoon vanilla extract
- 1 teaspoon coarse sugar, for garnish
Instructions
For the cranberry layer:
- Preheat the oven to 350°F. Melt ½ teaspoon butter, and drizzle it into the bottom of the pan and brush up the sides of the pan..
- Spread the chopped cranberries on the bottom of the pan.
- Add the lightly roasted nuts in the bottom of the pan, atop the cranberries.
- Sprinkle evenly with the ¼ cup sugar.
- Sprinkle on some orange zest if desired.
For the batter:
- In a mixing bowl, beat together the eggs, the ⅓ cup melted butter, sugar, flour, salt, vanilla, and orange extract, if using.
- Spread the thick batter over the cranberries and nuts in the pan, using a spatula or your wet fingers. Sprinkle coarse white sparkling sugar atop the batter.
- Bake the cake for 30 to 35 minutes, until a cake tester inserted into the center comes out clean of batter or crumbs. Remove the cake from the oven.
- Serve warm, or at room temperature; just as it is, or with whipped cream or ice cream.
Notes
- This dessert behaves like a cross between pie + cake - the fruit forms a jammy base while the batter bakes into a tender crust.
- Fresh cranberries give the best tart snap, but frozen cranberries bake beautifully and may need an extra 3-5 minutes.
- Don't under-bake - the center should spring back when touched.
- Batter will be thick; spreading with wet fingers prevents sticking.
- It rises slightly, so avoid overfilling the pan. Always bake on a shhet pan to catch any drips.
Nutrition
FAQ's
Yes - make two 6″ pies or use an 8″ pan. Bake time increases slightly.
Absolutely. Flavor improves by day two. Warm slices before serving.
No - leave them out or swap with seeds (pumpkin or sunflower).
Yes. Cut up to 25% without texture issues, though it becomes more tart.
It is supposed to be thick. It bakes into a cake-like top crust.
Tent loosely with foil during the last 10 minutes.
No - use straight from the freezer to prevent discoloration and sogginess.
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