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Pioneer Woman Nantucket Cranberry Pie

Pioneer Woman Nantucket Cranberry Pie - recipe card
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A rustic, upside-down cranberry pie with a buttery, cake-like topping and a tart-sweet berry layer that bubbles up around the edges. Served warm, it’s a comforting dessert that’s perfect for fall and winter gatherings.

Ingredients

Scale
  • 2 cups fresh or frozen cranberries (about 8 oz / 225 g), rinsed and picked over, thawed if frozen, then patted dry
  • 1/2 cup granulated sugar (for the cranberry layer)
  • 2 tablespoons all-purpose flour (for the cranberry layer)
  • 1/2 cup unsalted butter, melted and cooled slightly (1 stick / 113 g)
  • 3/4 cup granulated sugar (for the batter)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour (for the batter)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt

Instructions

  1. Preheat your oven to 350°F / 177°C. Lightly butter a 9-inch pie plate or a 9-inch round cake pan to ensure the cranberry layer doesn’t stick. If using a glass pie plate, place it on a baking sheet to catch any bubbling juices.
  2. Spread the cranberries evenly over the bottom of the prepared dish. In a small bowl, combine 1/2 cup sugar and 2 tablespoons flour; sprinkle this mixture over the cranberries and toss gently with your hands to coat every berry. This coating helps thicken the juices as they bake.
  3. In a medium bowl, whisk together the 3/4 cup sugar, the melted butter, egg, and vanilla until smooth and glossy. Whisking vigorously ensures the batter emulsifies, giving a tender crumb.
  4. Add the 1/2 cup flour, baking powder, and salt to the wet ingredients. Stir with a spatula just until no dry streaks remain—do not overmix, or the topping will become dense and tough.
  5. Spoon the batter over the cranberries in an even layer. Use an offset spatula to gently spread it to the edges, covering all the berries; it’s okay if a few peek through.
  6. Bake on the middle rack at 350°F / 177°C for 40 to 45 minutes, until the top is golden brown and a toothpick inserted into the center of the cake layer comes out clean (a few moist crumbs are fine). The cranberry juices should be bubbling around the edges—this indicates the filling is set.
  7. Transfer the pan to a wire rack and let the pie cool in the pan for at least 15 minutes. This resting time allows the cranberry juices to thicken slightly, making the pie easier to slice.
  8. To serve, run a thin knife around the edge to loosen the cake, then invert the pie onto a serving plate. Alternatively, serve it directly from the pan if you prefer a more casual presentation. The cranberries will have formed a jammy, ruby-red topping.
  9. Serve warm, ideally with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream to balance the tartness.
  10. Cool any leftovers completely to room temperature before covering and refrigerating. This dessert tastes even better the next day as the flavors meld.

Notes

Storage: Store leftovers covered in the refrigerator for up to 4 days. To reheat, place a slice on a microwave-safe plate and microwave on medium power in 20-second intervals until warmed through, about 1 minute total. Alternatively, reheat in a 300°F / 150°C oven for 10 minutes. Freezing: The baked pie can be frozen (without serving suggested) for up to 3 months. Wrap tightly in plastic wrap then foil. Thaw overnight in the refrigerator before reheating. The topping may soften slightly upon thawing, so it’s best enjoyed fresh if possible.

Nutrition

Keywords: cranberry pie, Nantucket cranberry pie, Pioneer Woman recipe, cranberry dessert, upside-down pie, Thanksgiving dessert, cranberry baking, easy pie, butter cake topping, tart cranberries

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-nantucket-cranberry-pie/