Searching for a dessert that delivers all the bright, festive flavor of a holiday pie without the headache of rolling out a crust? Meet your new holiday hero: Crustless Cranberry Pie. This dessert is a game-changer, combining the chewy, almond-scented texture of a clafoutis or coffee cake with the intense, tart-sweet burst of whole cranberries.
This Crustless Cranberry Pie Recipe is the definition of simple elegance. The batter comes together in a single bowl—no mixer required—and bakes into a dense, moist, and slightly caramelized base that perfectly cradles the ruby-red cranberries. As it bakes, the berries soften and release their tangy juices, mixing with the sweet almond-vanilla batter to create a truly irresistible flavor profile.
It’s easy to make, naturally eye-catching, and can be served warm with a dollop of vanilla ice cream or chilled with a simple dusting of powdered sugar. If you are looking for a showstopper that requires minimal effort and guarantees rave reviews, this Easy Cranberry Pie is your answer.
Why This Crustless Cranberry Pie Recipe Works
Choosing to go crustless isn’t just about saving time; it fundamentally changes the dessert in the best possible ways, making it stand out from traditional pies.
- Effortless & One-Bowl: The entire batter is whisked together in one bowl. There’s no pastry to chill, no rolling pin to clean, and zero worries about a soggy bottom crust. This saves immense time during the busy holidays.
- Tart-Sweet Balance: By removing the traditional pastry crust, the focus shifts entirely to the cranberries and the rich, almond-flavored batter. This highlights the beautiful contrast between the tart fruit and the sweet cake base.
- Naturally Gluten-Friendly: If you substitute a small amount of the all-purpose flour for almond flour, or use a certified gluten-free all-purpose blend, this pie is easily adaptable for those with gluten sensitivities.
- Perfectly Moist Texture: The higher ratio of butter and eggs in the batter ensures the baked pie is dense, moist, and almost fudgy in texture, providing a wonderful counterpoint to the soft, warm berries.
- Make-Ahead Friendly: Like many rustic desserts, this pie holds up beautifully and tastes fantastic the next day, making it ideal for holiday meal planning.
Ingredients
This recipe uses straightforward pantry staples, elevated by fresh cranberries and a hint of almond. Ensure your eggs and butter are at room temperature for the smoothest batter.
For the Crustless Cranberry Pie
- 1 cup all-purpose flour (see notes for gluten-free option)
- 1 teaspoon baking powder
- 1/2 teaspoon Kosher salt
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional, but highly recommended)
- 1 tablespoon fresh orange zest (optional)
- 1 (12-ounce) bag fresh or frozen cranberries, rinsed and dried
For the Simple Topping (Optional)
- 1 cup confectioners’ sugar (powdered sugar)
- 2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Step-by-Step Instructions: Mix, Bake, and Serve
This Crustless Cranberry Pie follows a simple mix-and-bake process. The key is in how you treat the cranberries and the bake time.
Part 1: Preparing the Batter (10 Minutes)
- Prep Oven and Pan: Preheat your oven to 350∘F (175∘C). Grease a 9-inch pie plate or deep-dish pie pan with butter and lightly dust with flour, or line with parchment paper if preferred.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Combine Wet Ingredients: In a separate large bowl, whisk the melted and cooled butter with the granulated sugar until well combined.
- Add Eggs and Extracts: Whisk in the eggs one at a time until fully incorporated. Stir in the vanilla extract, almond extract (if using), and orange zest (if using).
- Mix Batter: Pour the dry ingredients into the wet ingredients. Fold gently with a spatula until just combined. Do not overmix; a few streaks of flour are fine. Overmixing develops gluten and can make the pie tough.
Part 2: Folding and Baking (60 Minutes)
- Fold in Cranberries: Gently fold the entire bag of cranberries into the batter. Ensure they are evenly distributed and coated by the thick batter.
- Pour into Pan: Pour the batter into the prepared pie plate and spread it out evenly with a spatula.
- Bake: Bake for 50–60 minutes.
- Check for Doneness: The pie is done when the edges are deep golden brown and slightly pulled away from the pan, and the center is firm to the touch. A toothpick inserted into the center should come out clean (except for any melted cranberry juice).
- Cool: Remove the pie from the oven and place it on a wire rack. Allow it to cool for at least 30 minutes before serving.
Part 3: Glaze and Serve (Optional)
- Make Glaze: In a small bowl, whisk together the confectioners’ sugar, milk/cream, and vanilla extract until a smooth, thick drizzle forms. If it’s too thick, add a drop more milk; if too thin, add more sugar.
- Drizzle: Drizzle the glaze evenly over the top of the cooled pie, or simply dust generously with powdered sugar.
- Serve: Serve slices warm or at room temperature.
Pro Tips for the Perfect Cranberry Pie
While the recipe is incredibly easy, a few tricks can take your Crustless Cranberry Pie from simple to extraordinary.
- Cool the Butter: When mixing the wet ingredients, ensure your melted butter is cooled slightly before adding the sugar and eggs. If the butter is hot, it will cook the eggs, leading to a scrambled texture in your batter.
- The Zest is Best: Don’t skip the orange zest! Cranberries and orange are a classic pairing for a reason. The zest provides a bright, fragrant oil that cuts through the richness of the butter and the tartness of the berries.
- Don’t Forget the Almond: The 1/2 teaspoon of almond extract is the recipe’s secret weapon. It complements the tartness of the cranberries and provides a classic, warm bakery flavor that elevates the entire pie.
- Prevent Sinking: Coating the cranberries in a teaspoon of flour before folding them into the batter can help prevent them from sinking entirely to the bottom of the pie.
- Slicing Technique: Allow the pie to cool almost completely before slicing, especially if you plan on serving it neat. This allows the internal structure to set properly. If serving warm, use a wide spatula, as it will be more delicate.
Serving Suggestions and Flavor Variations
This Cranberry Pie is the ultimate versatile holiday dessert. It’s excellent on its own but can be dressed up with simple pairings.
Serving Suggestions
- Warm & Classic: Serve slightly warm (not hot) with a generous scoop of good quality vanilla bean ice cream or a dollop of fresh whipped cream.
- Elegant Presentation: Serve chilled slices dusted with powdered sugar and garnished with a few candied orange slices or a sprig of fresh rosemary.
- Sauce Finish: Drizzle a little extra warm maple syrup or a simple vanilla sauce over each slice just before serving.
Creative Variations
- Nutty Crunch: For added texture, fold 1/2 cup of chopped walnuts or pecans (or even the pistachios from the biscotti recipe!) into the batter along with the cranberries.
- Spiced Batter: Enhance the holiday flavor by adding 1/2 teaspoon of ground cinnamon or a pinch of nutmeg and ground ginger to the dry ingredients.
- Gluten-Free Option: For a delicious and naturally gluten-free option, substitute 1/2 cup of the all-purpose flour with 1/2 cup of almond flour. Use the remaining 1/2 cup of regular flour or a gluten-free all-purpose baking blend.
- Swap the Berry: This recipe works beautifully with other tart winter fruits. Try substituting 1/2 of the cranberries with chopped apples or pears for a slightly sweeter pie.
- Bohemian Style: Instead of pouring the batter into the pan first, try sprinkling half of the batter in the pan, adding the cranberries, and then spooning the remaining batter over the top. This creates a more rustic, cobbler-like crustless pie.
Frequently Asked Questions
- Can I use frozen cranberries? Yes, absolutely. Frozen cranberries work perfectly in this crustless pie. There is no need to thaw them first. Just rinse them and fold them directly into the batter. Since they are already cold, they help the batter firm up slightly, which can even prevent sinking.
- What is the texture supposed to be like? The texture is intentionally dense and moist, more like a rich pound cake or a baked fruit batter than a light, airy cake. It is slightly chewy with a wonderful, tender crumb that holds up well to the heavy, soft cranberries.
- Why is this called “pie” if it doesn’t have a crust? The name “pie” in this context refers to the filling and the presentation—it’s baked in a pie plate and served like a slice of pie. Many older, traditional American and European fruit desserts (like certain cobblers or clafoutis) are sometimes referred to as “crustless pies” because they achieve the same comforting effect without the fuss of pastry.
- How should I store the leftover pie? Store leftover Crustless Cranberry Pie covered tightly at room temperature for up to 2 days, or in the refrigerator for up to 4 days. If refrigerated, allow it to come to room temperature or warm it slightly before serving for the best flavor and texture.
- Can I use a larger or smaller pan? Yes, but the baking time will change. If you use an 8-inch pan, the pie will be thicker and require 5–10 minutes more baking time. If you use a 10-inch pan, the pie will be thinner and require 5–10 minutes less baking time. Always check the center for firmness.
This Crustless Cranberry Pie is proof that the simplest recipes are often the most satisfying. Enjoy this easy holiday classic!
Don’t forget to Pin this recipe for later and share your favorite holiday fruit dessert in the comments below!
Crustless Cranberry Pie
This crustless cranberry pie is a simple, festive dessert with a soft, cake-like texture filled with tart cranberries. It’s easy to make, requires no crust, and is perfect for holiday gatherings.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9-inch pie pan.
- Spread cranberries evenly over the bottom of the pie pan.
- In a bowl, whisk together sugar, flour, melted butter, eggs, vanilla, and salt until smooth.
- Pour batter evenly over the cranberries.
- Bake for 40–45 minutes, until golden brown and set in the center.
- Cool slightly before slicing. Serve warm with whipped cream or ice cream if desired.
Notes
Serve warm with whipped cream or vanilla ice cream for extra indulgence. Fresh or frozen cranberries both work — no need to thaw frozen before baking.