Cape Cod Cranberry Pie

This is the cranberry pie that doesn’t ask you to wrestle with pie dough.

Fresh cranberries and chopped nuts go straight into a greased pie plate, then a rich batter of beaten eggs, sugar, melted butter, shortening, and flour gets poured right over the top.

As it bakes, the batter sinks around the berries and forms its own golden, cake-like crust while the cranberries underneath burst and bubble into a tart, jammy layer.

It’s the kind of no-fuss Thanksgiving dessert that looks like you tried harder than you actually did. And that’s the best kind.

Pro Tips

• Use fresh cranberries for the best pop and tartness. Frozen work too, but don’t thaw them first or the bottom gets soggy.
• Grease the pie plate generously. The sugary batter sticks like crazy if you skimp.
• Let it cool before slicing. The filling firms up as it rests and the slices hold together much better at room temperature.

Variations

• Cranberry-walnut: Use walnuts for the chopped nuts and add a pinch of cinnamon to the batter.
• Cranberry-orange: Fold in a tablespoon of orange zest with the batter for a bright citrus lift.