Nantucket Cranberry Pie

This iconic New England dessert is more cake than pie, despite the name. Whole tart cranberries and chopped walnuts get scattered across the bottom of a buttered pie plate with a dusting of sugar. A simple batter of eggs, butter, flour, sugar, and almond extract pours right over the top. As it bakes, the cranberries burst and release their ruby juices into the bottom layer while the cake puffs up around them with a golden, buttery crust. The almond extract is a quiet star here. Just a quarter teaspoon brings out the cranberries’ brightness and gives the whole thing that bakery-cafe complexity you would not expect from such a simple list of ingredients. Made famous by author Laurie Colwin in the 1980s, this no-rolling, no-fuss formula has become a staple at Thanksgiving tables across New England.

Pro Tips

• Chop the cranberries roughly so they release juice but still hold some shape. Whole berries take longer to break down and can leave dry pockets.
• Make sure the melted butter has fully cooled before mixing, or it will scramble the eggs.
• The cake sets like a thin shortcake. If a tester comes out with wet crumbs at 40 minutes, give it 5 more.
• Serve warm with vanilla ice cream or a dollop of whipped cream for the full New England effect.

Variations

• Swap pecans for the walnuts for a softer, sweeter nut flavor.
• Replace the almond extract with grated orange zest if almond is not your thing.
• Use half fresh cranberries and half dried cherries for layered tartness.