Easy Maple Cranberry Pie - Crustless Nantucket Style

3 from 1 vote

A crustless, fresh cranberry pie made with maple syrup and a touch of brown sugar to create a perfect combo of tart and sweet.

Prep Time10

Cook Time40

Total Time50

Course: Desserts

Cuisine: American

Servings: servings

Calories: 211kcal

2¼ cups fresh or frozen cranberries
1/2 cup maple syrup (or cane sugar or honey)
1/2 cup chopped pecans or walnuts (optional)
2 large eggs
3/4 cup brown sugar
1 cup whole wheat pastry flour or white whole wheat, or half WW and half unbleached/all purpose
1/2 teaspoon baking powder
1/2 cup butter, melted

Heat oven to 350 degrees. Generously butter a 10-inch deep dish pie plate or springform pan.
Spread cranberries over the bottom of pie pan (no need to thaw if frozen), sprinkle with nuts if using and then pour the maple syrup evenly over all.
Beat the eggs in a large bowl, preferably with a spout for pouring. Add brown sugar and beat until no lumps remain.
Add the flour, baking powder, and melted butter - beat well. Pour the batter evenly over the top of the cranberries.
Bake at 350 for 35-40 minutes, or until top is browned. Remove from oven and let cool
While cooling, make optional glaze by whisking the powdered sugar and milk together in a small bowl until pourable consistency (start with 1 tablespoon milk and add more only if needed).
Serve the pie either warm or cold for dessert, brunch or with tea and coffee.

Orange-Cranberry Pie Variation:

Storage:

Store covered at room temperature for 1-2 days. Refrigerate pieces in a covered container, or cover the whole pie well, for 3-4 days.
Freeze the whole pie up to 3 months - cover the top with plastic or waxed paper and then the whole plate with foil. Label and freeze. Freeze individual pieces by wrapping in foil or placing in freezer containers for 3 months. Thaw overnight before serving.
Serve this warm or cold. To reheat, microwave pieces for 20-30 seconds or heat in an air fryer/toaster oven for a minute or two.