Recently, as a friend and I were planning a trip to Cape Cod and nearby Nantucket Island, I searched the Internet for best places for pies and found a recipe for Nantucket Cranberry Pie. So, on arrival, I began by asking where to find this pie. Our inn keeper had never heard of a Nantucket Cranberry Pie, and she suggested going to the local grocery store; the hostess at the Nantucket Visitor’s center did not know either, and then, when I asked about a bakery on my list, she told me they were “no good;” another bakery was closed. Google suggested Stop and Shop, and we dutifully went to that grocery store near the Harbor and, to no surprise, there were no pies there either! Giving up, I decided I would need to make the Nantucket Cranberry pie myself!
People: Wampanoag Indians. In Nantucket’s early history, this indigenous tribe was living on the Island and up the Massachusetts coast. As the story goes, the Chief of the tribe greeted the pilgrims as they landed the Mayflower at Plymouth Rock in 1620 and introduced the pilgrims to the local food. When the first Thanksgiving was celebrated, cranberries were on the menu! 
Places: Cranberry Bogs on Nantucket. The same cranberry vines that the indigenous farmers tended, are now managed by the Nantucket Conservation Foundation to preserve the vines. In the 1800s, when the whaling industry was no longer profitable, harvesting cranberries provided a livelihood for many until tourism became the mainstay of the island’s economy. Today, six full-time farmers manage the cranberry crop here. 
Pies: Nantucket Cranberry Pie. This recipe (but not the pie!) is easy to find on the Internet. The one I used is from Ree Drummond’s blog. This “pie” is not really a pie as it does not have a bottom crust and tastes more like a cake or scone made in a pie pan. I recruited several pie tasters to render an opinion. Neighbor Sue told me, “The pie was attractive and appealing with its lightly sugared topping! The tart and sweet cranberries were tasty little jewels under a cake-like top crust. The nuts provided a nice crunchy contrast to the berries”. And from the friend at the picnic who inspired me to make the pie: “The flavors blended together nicely.” In any case, this pie/cake it is a delicious memory of a delightful trip to Nantucket Island.
- butter, for greasing
- 2 c. (heaping) cranberries
- ¾ c. pecans, chopped (measure, then chop)
- ⅔ c. sugar
- 1 c. flour
- 1 c. sugar
- 1 stick unsalted butter, melted
- 2 whole eggs, lightly beaten
- 1 tsp. pure almond extract
- ¼ tsp. salt
- 1 tbsp. sugar for sprinkling
- Preheat oven to 350 degrees.
- Generously butter a cake pan or pie pan. Add cranberries to the bottom of the pan. Sprinkle on chopped pecans, then sprinkle on ⅔ cup sugar.
- In a mixing bowl, combine flour, 1 cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine.
- Pour batter slowly over the top in large "ribbons" in order to evenly cover the surface. Spread gently if necessary.
- Bake for 45 to 50 minutes. 5 minutes before removing from oven, sprinkle surface with 1 tablespoon sugar for a little extra crunch.
- Cut into wedges and serve with ice cream or freshly whipped cream.
So good to know that you are traveling again! And sharing your adventures with everyone.
Denise and Tom from Alaska trip March 2020. When we were surprised to come back to the lower 48 and Covid!