Desserts

Golden Nantucket Cranberry Pie

Name: Golden Nantucket Cranberry Pie
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 1/2 cups fresh or frozen cranberries; 1 cup sugar; 1 tablespoon cornstarch; 1/4 teaspoon salt; 1 teaspoon orange zest; 1 tablespoon lemon juice; 1 pie crust; 2 eggs; 1 cup heavy cream; 1 teaspoon vanilla extract

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A bright, old-fashioned pie with a custardy fill and tangy cranberries. This Golden Nantucket Cranberry Pie combines tart fruit, citrus zest, and a silky egg-and-cream custard. The top bakes to a warm golden color. The filling tastes sweet, tart, and creamy. The crust adds a flaky, buttery contrast. It smells of orange and baking sugar.

Recipe Information

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Difficulty Level: Medium

Nutrition Information

(Approximate per serving — yields 8 slices)

Calories per serving: 325 kcal
Protein: 3 g
Carbohydrates: 37 g
Fat: 17 g
Fiber: 1 g
Sugar: 26 g
Sodium: 190 mg

Why Make This Golden Nantucket Cranberry Pie

This pie brings bright cranberry flavor to a creamy custard base. It is festive and homey. The orange zest lifts the tartness. The custard mellows the cranberries and gives a smooth texture. Bake it for holidays or a cozy weekend dessert. It looks impressive but stays simple to make. The golden top and glossy filling make it inviting on the table.

How to Make Golden Nantucket Cranberry Pie

The method is straightforward. You mix the cranberries with sugar and a thickener, pour them into a prepared crust, then cover with a simple egg-and-cream custard. Bake until the center is set and the top turns golden. Let it cool so the filling firms. Small steps like zesting fresh orange and letting the pie rest improve flavor and texture.

Ingredients:

1 1/2 cups fresh or frozen cranberries
1 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 teaspoon orange zest
1 tablespoon lemon juice
1 pie crust
2 eggs
1 cup heavy cream
1 teaspoon vanilla extract

Directions:

Step 1: Preparation

Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie pan and crimp the edges. If you like a crisper base, chill the crust for 10 minutes while you finish prep. Zest the orange and measure the cranberries, sugar, cornstarch, salt, and lemon juice.

Step 2: Mixing

In a bowl, mix cranberries, sugar, cornstarch, salt, orange zest, and lemon juice until well combined. If using frozen cranberries, gently thaw and drain excess liquid before mixing. Pour the cranberry mixture into the prepared pie crust, spreading it evenly. In another bowl, whisk together the eggs, heavy cream, and vanilla extract until smooth and pale.

Step 3: Baking

Pour the egg-and-cream mixture over the cranberry filling so it seeps among the berries. Place the pie on a baking sheet to catch any spills. Bake for 40–45 minutes or until the filling is set and the top is golden. The center should have a slight, jiggle-free feel; a toothpick inserted near the center should come out mostly clean. If the crust or top browns too fast, tent loosely with foil.

Step 4: Finishing

Remove the pie from the oven and let it cool on a rack for at least 1 hour. Cooling helps the filling firm and makes slicing cleaner. Serve at room temperature or chilled. Garnish with orange slices or a dusting of powdered sugar if you like.

How to Serve Golden Nantucket Cranberry Pie

Serve slices plain or with a scoop of vanilla ice cream. A dollop of lightly sweetened whipped cream or a spoon of crème fraîche also pairs well. Offer it warm for a gooey feel or chilled for a firmer, custard-like texture. This pie fits holiday tables, potlucks, and after-dinner treats.

How to Store Golden Nantucket Cranberry Pie

Room temperature: Cover loosely and store up to 2 days.
Refrigerator: Keep covered or in an airtight container for 3–4 days.
Freezer: Wrap slices tightly in plastic and foil, freeze up to 2 months. Thaw overnight in the fridge.
To reheat: Warm slices in a 300°F oven for 8–10 minutes or microwave a few seconds until just warm.

Expert Tips for Perfect Golden Nantucket Cranberry Pie

Use fresh orange zest for a bright aroma. Stick to the white pith-free zest to avoid bitterness.
Thaw frozen cranberries and drain excess liquid to prevent a runny pie.
Cornstarch sets the filling; mix it well with sugar before adding liquids to avoid clumps.
If your crust browns too quickly, tent with foil after 20 minutes.
Let the pie cool fully for cleaner slices and a firmer texture.
For a flakier crust, brush the bottom with beaten egg and blind-bake 7–8 minutes first.
Taste the cranberry mixture before baking; add a bit more sugar if your berries are extra tart.
Use room-temperature eggs for a smoother custard mix.

Delicious Variations

Cranberry-Orange Almond: Add 1/2 teaspoon almond extract and 1/3 cup sliced almonds on top before baking.
Streusel Topping: Mix 1/2 cup flour, 1/3 cup brown sugar, 1/4 cup cold butter, and 1/4 cup oats. Sprinkle on top for a crunchy finish.
Apple-Cranberry: Add 1 cup thinly sliced apples to the cranberry mix for a fall twist.
Maple Cranberry: Replace 1/4 cup sugar with 1/4 cup maple syrup for a deeper flavor.
Mini Tarts: Bake in a muffin tin with pre-cut crust rounds for individual servings.

Frequently Asked Questions

Q: Can I use frozen cranberries?
A: Yes. Thaw and drain them first to remove excess water. Pat dry if needed. Using them frozen can add extra liquid, so draining helps the filling set.

Q: How do I know when the pie is done?
A: The edges should be set and the center mostly firm with a slight give. A toothpick inserted near the center should come out mostly clean. The top will be golden when finished.

Q: Can I use milk instead of heavy cream?
A: Milk will thin the custard and give a softer set. For a firmer filling, use heavy cream. You can mix 3/4 cup milk and 1/4 cup heavy cream as a compromise.

Q: Will this pie be too tart?
A: The sugar balances tart cranberries, but if you prefer sweeter desserts, add an extra 2–4 tablespoons of sugar to the filling. Taste the mixed filling before you pour in the custard.

Q: Can I make this ahead of time?
A: Yes. Bake the pie, cool completely, then refrigerate. Serve within 3–4 days. You can also assemble the pie and refrigerate for up to 24 hours before baking.

Q: How do I prevent a soggy bottom crust?
A: Blind-bake the crust for 7–10 minutes and brush with a thin layer of beaten egg or melted butter before adding the filling. This creates a seal and keeps the crust crisper.

Q: Can I use a homemade crust?
A: Absolutely. A butter-based flaky crust works best. Chill the crust well before baking to keep it stable and flaky.

Conclusion

This Golden Nantucket Cranberry Pie is simple, bright, and comforting. It pairs tart cranberries with a silky custard and a flaky crust. The aroma of orange and baked sugar fills the kitchen. Try it for holidays or a weekend dessert. For more background and a rustic take on a cranberry cake from which this pie draws inspiration, see Nantucket Cranberry Pie (Rustic Cranberry Cake Recipe). Give this pie a try — it’s easy to make and warmly crowd-pleasing.