Name: Irresistible Easy Nantucket Cranberry Pie
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups fresh cranberries; 1 to 1 1/4 cups granulated sugar; 1/4 cup fresh orange juice; 1–2 tablespoons orange zest; 2–3 tablespoons cornstarch; 1 pre-made or homemade pie crust

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I’ve loved Nantucket cranberry pie since I first tasted it on a crisp fall afternoon, and this easy version keeps the bright cranberry tang with a buttery, flaky crust. It’s straightforward, bright, and perfect for holiday tables or a cozy weekend treat — I’ve made it dozens of times with reliable results. If you’re assembling a holiday spread, this recipe pairs nicely with dips and sides like my favorite Thanksgiving Cranberry Dip for a full-flavored cranberry theme.

Why Make This Recipe

Bright, balanced flavor: fresh cranberries and a touch of orange make the filling tangy, not overly sweet.
Crowd-pleaser: it looks festive on a table and serves 8—great for family dinners and potlucks.
Simple technique: no special pastry skills needed; use a store-bought crust or homemade for extra satisfaction.
Fast-ish prep: about 25 minutes active prep and a single bake—easy to slot into a busy day.
Personal note: I love this recipe because the orange zest lifts the tart cranberries and keeps the pie lively instead of cloyingly sweet; for an extra fall finish, serve it with small desserts like these Caramel Apple Dessert Cups.

Recipe Overview

Prep time: 25 minutes (plus 30 minutes chilling if you make your own crust)
Cook time: 45–50 minutes
Total time: 1 hr 10 min (including short cool-down)
Servings: 8 (9-inch pie)
Difficulty: Easy — basic pastry handling and stovetop filling thickening
Method: Make or prebake a pie crust, cook cranberry filling to thicken, assemble, and bake until bubbling and golden.

My Experience Making This Recipe

I tested this recipe with both fresh and frozen cranberries and found bright flavor either way, though frozen needs an extra minute or two to release liquid. I also tried a fully homemade crust and a store-bought one; both work, but chilling the dough before rolling makes a noticeably flakier crust.

How to Make Irresistible Easy Nantucket Cranberry Pie

Start by preparing the crust (homemade or store-bought) and preheating the oven to 375°F (190°C). Cook the cranberries with sugar, orange juice, and zest until they burst, then thicken with cornstarch so the filling sets cleanly in slices. Fill the crust, top with a lattice or crumb, and bake until the filling bubbles and the crust is golden, about 45–50 minutes.

Expert Tips for Success

Use cornstarch (2–3 tablespoons) instead of flour for a glossy, clear filling and quicker thickening; mix it with cold water before adding to avoid lumps.
Zest an orange finely and use 1–2 tablespoons of zest plus 1/4 cup fresh orange juice for the best citrus brightness.
Blind-bake the bottom crust for 10 minutes at 375°F if your crust is very soft—this prevents a soggy bottom. Use pie weights or dried beans to keep the crust flat.
Chill the dough for at least 30 minutes if making it yourself; cold butter equals flakier layers. A bench scraper and pastry brush are handy tools for neat edges and egg washes.
If using frozen cranberries, do not thaw fully; add 2–3 extra minutes of stovetop cooking so juices release and the cornstarch activates.

How to Serve Irresistible Easy Nantucket Cranberry Pie

Serve warm with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream for contrast.
Offer citrus-spiced whipped cream (add 1 tsp orange zest and 1/2 tsp cinnamon) for a seasonal touch.
Pair this pie with savory sides like a classic Green Bean Casserole or roasted meats for holiday meals.
Presentation tip: sprinkle a little powdered sugar and a few whole cranberries on top just before serving for a festive look.

Storage and Reheating Guide

Refrigerator: Store cooled pie covered tightly with plastic wrap or in an airtight container for up to 4 days.
Freezing: Freeze whole pies (wrapped in plastic and foil) or just the filling for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm individual slices in a 325°F (160°C) oven for 8–12 minutes, or microwave for 25–40 seconds on medium to avoid making the crust soggy.

Recipe Variations

Gluten-free: Use a gluten-free pie crust mix or a shortcrust made with rice flour and xanthan gum; bake at the same temperature but monitor for faster browning.
Dairy-free: Use vegan butter or coconut oil in the crust and a dairy-free margarine for any crumb topping; serve with coconut whipped cream.
Streusel top: Replace lattice with a buttery streusel (1/2 cup flour, 1/3 cup brown sugar, 4 tbsp cold butter) for a crunchy contrast.
Boozy twist: Stir 1–2 tablespoons of Grand Marnier or dark rum into the cooled filling before pouring into the crust for depth.

Nutritional Highlights

Cranberries are high in vitamin C and antioxidants, giving the pie a bright nutritional note compared to heavy, syrupy desserts.
Watch sugar: this pie balances tart cranberries with 1 to 1 1/4 cups sugar; reduce to 3/4 cup if you prefer less sweetness, but test thickening.
Allergens: contains gluten (unless you use a gluten-free crust) and dairy if using a traditional butter crust; adjust accordingly for allergies.

Troubleshooting Common Issues

Filling is too runny after baking: next time, increase cornstarch by 1 tablespoon and ensure you cook the mixture until it’s glossy and thick on the stove before filling the crust. If already baked, cool completely and refrigerate for several hours—slices firm up as filling chills. Also see pairing tips for heavy sides like Sausage Stuffing Balls if adjusting meal timing.
Soggy bottom crust: blind-bake the bottom crust for 10 minutes with weights at 375°F and brush with a thin egg wash, which seals the surface.
Over-browned edges: tent foil around the crust edges halfway through baking to prevent burning while the filling finishes bubbling.

Frequently Asked Questions

Q: Can I use frozen cranberries?
A: Yes—use them straight from the freezer. Cook the filling a couple minutes longer to release juices and activate the cornstarch. Avoid thawing completely to prevent excess water.

Q: How do I prevent a runny pie even if I reduce the sugar?
A: Sugar affects liquid balance. If you cut sugar, reduce liquid slightly (try 2–3 tbsp less orange juice) and increase cornstarch by 1 tablespoon to help set the filling.

Q: Is blind-baking necessary for store-bought crusts?
A: Not always, but blind-baking for 8–10 minutes at 375°F helps with very soft crusts or extra-wet fillings. It’s quick and improves bottom-crust texture.

Q: Can I make the pie ahead and bake later?
A: Yes—assemble the pie, cover, and refrigerate for up to 24 hours before baking. Add 5–8 minutes to baking time if chilled straight from the fridge.

Conclusion

If you want another tried-and-true Nantucket-style cranberry recipe to compare notes or try a slightly different technique, check out this classic Nantucket Christmas Cranberry Pie – Barefeet In The Kitchen for useful variations and inspiration.