Crustless Nantucket Cranberry Pie with Almond and Vanilla Ice Cream

Why You’ll Love This Recipe

• All the cozy flavor of pie with zero crust stress—just mix, spread, and bake.
• Bright, jammy cranberries balance a buttery, almond-scented cake top.
• One bowl batter, no mixer required, and ready in about an hour.
• Perfect warm with vanilla ice cream for a bakery-worthy finish.

Grocery List

• Produce: Fresh cranberries (12 oz), 1 orange (for zest, optional)
• Dairy: Unsalted butter, large eggs, vanilla ice cream
• Pantry: Granulated sugar, all-purpose flour, fine salt, almond extract, vanilla extract, sliced almonds (optional), cornstarch (optional), powdered sugar (optional for dusting)

Full Ingredients

For the cranberry layer

• 12 oz (340 g) cranberries, fresh or frozen (no need to thaw)
• 1/2 cup (100 g) granulated sugar
• 1 tsp finely grated orange zest (optional but lovely)
• 1 tsp cornstarch (optional; use if baking with frozen cranberries)

For the almond-scented batter

• 3/4 cup (150 g) granulated sugar
• 1 cup (125 g) all-purpose flour
• 1/2 cup (113 g) unsalted butter, melted and slightly cooled
• 2 large eggs, at room temperature
• 1 tsp pure almond extract
• 1 tsp pure vanilla extract
• 1/2 tsp fine salt

To finish

• 2 tbsp (10 g) sliced almonds (optional)
• Powdered sugar, for dusting (optional)
• Vanilla ice cream, for serving

Step-by-Step Instructions

Step 1: Preheat and prepare the pan

Heat the oven to 350°F (175°C) with a rack in the center. Generously butter a 9-inch pie plate (glass, metal, or ceramic). For the easiest release, you can also line the base with a parchment round and butter it.

Step 2: Sweeten the cranberries

In a bowl, toss the cranberries with 1/2 cup (100 g) sugar and the orange zest, if using. If your cranberries are frozen, toss in the cornstarch as well. Spread the cranberries evenly in the prepared pie plate. They should look generously scattered—this layer will become jammy as it bakes.

Step 3: Mix the batter base

In a medium bowl, whisk the remaining 3/4 cup (150 g) sugar with the eggs for about 30–45 seconds until slightly thickened and a shade lighter. Slowly whisk in the warm melted butter until smooth, then whisk in the almond extract, vanilla, and salt.

Step 4: Add the flour

Sprinkle the flour over the wet ingredients and fold with a spatula just until no dry streaks remain. The batter will be thick and glossy—more like a soft cookie dough than a pourable cake batter.

Step 5: Assemble

Use a spoon to dollop batter evenly over the cranberries, then gently coax it to the edges with an offset spatula or the back of a spoon. It does not need to be perfect; a few cranberries peeking through is great. Sprinkle the top with sliced almonds if using.

Step 6: Bake

Set the pie plate on a rimmed baking sheet to catch any bubbly juices. Bake for 40–45 minutes, rotating once halfway through, until the top is deep golden, the edges are crisp, and you see ruby juices bubbling. A toothpick inserted into the cakey portion should come out with a few moist crumbs (avoid the cranberry pockets).

Step 7: Cool briefly and serve

Cool on a rack for 10–15 minutes so the cranberry layer sets to a jammy consistency. Dust with powdered sugar if you like. Slice warm and serve with a generous scoop of vanilla ice cream.

Pro Tips

• For the best texture, do not overmix the flour—fold just until combined.
• Using frozen cranberries? Do not thaw; add 1 tsp cornstarch to the cranberry mixture to help thicken juices.
• Bake on a sheet pan to prevent sugary drips and promote even browning.
• Let the cake rest at least 10 minutes before slicing; the fruit layer will thicken beautifully.
• Prefer it sweeter or tarter? Adjust sugar on the cranberry layer by ±2 tbsp to taste.

Variations

• Brown Butter + Cardamom: Brown the butter until nutty, cool slightly, and add a pinch (1/8 tsp) of ground cardamom to the batter.
• Orange-Pecan: Swap sliced almonds for 1/3 cup (35 g) chopped pecans on top and increase orange zest to 2 tsp.
• Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend; bake time remains the same.

Storage & Make-Ahead

Store leftovers covered at room temperature for 1 day or refrigerate up to 4 days. Rewarm slices in a 300°F (150°C) oven for 8–10 minutes or in the microwave briefly until just warm. To freeze, wrap cooled slices tightly and freeze up to 2 months; thaw overnight in the refrigerator and rewarm. For make-ahead prep, toss cranberries with sugar up to 4 hours in advance and refrigerate; mix and bake the batter just before baking for the best rise and crumb.

Nutrition (per serving)

Approximate, without ice cream: 330 calories; 13 g fat; 45 g carbohydrates; 4 g protein; 180 mg sodium; 2 g fiber; 31 g sugars.