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I found this recipe in a November 1993 Gourmet magazine 4 months after I was married, it is credited to the wonderful food writer Laurie Colwin. I made it for my first Thanksgiving as a married lady and have made it every year since. It is simple and delicious Nantucket Pie is a vintage New England recipe which isn’t even a pie. It’s a simple sponge cake loaded with fresh cranberries and walnuts made like an upside-down cake. It’s so simple to make and it highlights fresh cranberries. Honestly, everyone I know that has tried this “pie” wants the recipe. It’s just one of those things. The taste is unique and it’s just such a perfect recipe for fall, Thanksgiving and Christmas. This dessert is incredibly easy to make, turns out perfect again and again and again and it’s just SO pretty and festive! . . Topping: 2 cups of halved fresh cranberries 1/2 cup chopped walnut 1/2 cup sugar Cake: 3/4 cup melted butter 3/4 cup sugar 2 large eggs 1/4 tsp vanilla Zest of one orange 1 cup flour 1/4 tsp salt Preheat oven to 350F. Grease a 9” springform pan 
In a bowl combine cranberries, walnuts and sugar. Toss well and pour into your pan.
Spread evenly and pat down a bit.
 In a medium bowl, combine butter sugar and mix well. Add eggs one at a time and then vanilla and zest. Add the flour and salt. Mix until smooth.
Batter is very thick, so carefully spread batter gently over the cranberry/walnut mixture until all areas are covered. I used an offset spatula and I find it easier when I dip it in hot water… it makes it glide easier. Place springform pan on a parchment paper lined baking sheet and bake for 30-35 minutes.
Let it sit for 15 minutes. Being very gentle, go around the perimeter of the pan with a butter knife, gently breaking the seal of the pie and the pan. Slowly, release the side of the pan and remove the ring.
Let the pie sit for another minute. Then gently invert onto a plate. As you slowly begin to remove the bottom of the pan from the top of the pie use a butter knife to guide the topping away from the pan, if necessary. . . . . #cranberrydessert #thanksgivingdesserts #thanksgivingfood | Diane Morrisey Cooking

I found this recipe in a November 1993 Gourmet magazine 4 months after I was married, it is credited to the wonderful food writer Laurie Colwin. I made it for my first Thanksgiving as a married lady and have made it every year since. It is simple and delicious Nantucket Pie is a vintage New England recipe which isn’t even a pie. It’s a simple sponge cake loaded with fresh cranberries and walnuts made like an upside-down cake. It’s so simple to make and it highlights fresh cranberries. Honestly, everyone I know that has tried this “pie” wants the recipe. It’s just one of those things. The taste is unique and it’s just such a perfect recipe for fall, Thanksgiving and Christmas. This dessert is incredibly easy to make, turns out perfect again and again and again and it’s just SO pretty and festive! . . Topping: 2 cups of halved fresh cranberries 1/2 cup chopped walnut 1/2 cup sugar Cake: 3/4 cup melted butter 3/4 cup sugar 2 large eggs 1/4 tsp vanilla Zest of one orange 1 cup flour 1/4 tsp salt Preheat oven to 350F. Grease a 9” springform pan 
In a bowl combine cranberries, walnuts and sugar. Toss well and pour into your pan.
Spread evenly and pat down a bit.
 In a medium bowl, combine butter sugar and mix well. Add eggs one at a time and then vanilla and zest. Add the flour and salt. Mix until smooth.
Batter is very thick, so carefully spread batter gently over the cranberry/walnut mixture until all areas are covered. I used an offset spatula and I find it easier when I dip it in hot water… it makes it glide easier. Place springform pan on a parchment paper lined baking sheet and bake for 30-35 minutes.
Let it sit for 15 minutes. Being very gentle, go around the perimeter of the pan with a butter knife, gently breaking the seal of the pie and the pan. Slowly, release the side of the pan and remove the ring.
Let the pie sit for another minute. Then gently invert onto a plate. As you slowly begin to remove the bottom of the pan from the top of the pie use a butter knife to guide the topping away from the pan, if necessary. . . . . #cranberrydessert #thanksgivingdesserts #thanksgivingfood | Diane Morrisey Cooking

I found this recipe in a November 1993 Gourmet magazine 4 months after I was married, it is credited to the wonderful food writer Laurie Colwin. I made...