This Cranberry Nantucket Pie isn't technically a pie, more of a cake, really. It has a juicy layer of sweet-tart fresh cranberries on the bottom and that crispy, buttery, cakey cookie topping! Easiest holiday pie ever!
Preheat oven to 350° F (175° C) and brush a 9-10 inch pie plate or 9” round or square cake pan with 1 tablespoon of melted butter. (If baking in 9-inch bake additional 5-10 minutes)
Layer washed and patted dry cranberries on bottom of pie plate, sprinkle with brown sugar and chopped nuts.
In a medium mixing bowl, beat the eggs until they are light and thick, gradually add the sugar, whisking well until thoroughly blended and the mixture is light and creamy, add if desired zest from one orange. Stir in flour, salt, vanilla and almond extracts and melted butter until combined.
Pour in ribbons evely over the cranberries and spread to even out. Place a thick oven mitt under the pie plate and tap a couple of times to distribute the batter over the cranberries. If using, sprinkle coarse sparkling sugar over the top.
Bake the pie for 40-45 minutes until toothpick comes out clean, if browning too quickly, cover the top with a piece of foil. Serve warm or at room temperature with a scoop of vanilla ice cream!
Notes
Variations
Gluten-Free | Replace All-purpose flour with your favorite GF All-purpose flour, or use Oat or Almond flour.
High Altitude Adjustments | Reduce sugar by 2 tablespoons (measure 1 cup, then use tablespoon to remove). Bake as directed.
If baking in 9” inch pie plate or pan, adjust baking time to an additional 5-10 minutes, covering if needed with foil near the end.