Nantucket Cranberry Blueberry Pie (FODMAP friendly)

I received a short and sweet email from my father-in-law, Tony with a recipe attached for “Crustless Cranberry Pie”.  The email stated, “Mickie thought you might like the recipe,” from your favorite PAPA in law. 🙂

Mickie is my Mother-in-law....a great one at that! And she was right, I DID love the recipe!  And so did her son….we ate the whole pie in 2 days….Oops!cranberry pie delicious!

I decided to play with the original recipe though because….that is what I do. 🙂 The original recipe called for 1 1/2 cups of sugar….and I was able to reduce the sugar to just 4 tablespoons! I pulled the wheat flour out and made it gluten free–added some orange zest and vanilla to the topping….and finally used a mixture of frozen whole cranberries and blueberries.

I do love adding orange or lemon zest to my recipes.  Are you a zester?orange zest

I love nuts too…and this recipe calls for walnuts, a source of heart healthy omega 3s. Here is a great post in the NY times blog on the health benefits of nuts!Add the walnuts

The topping is a bit thick and gooey but spreads easily on top of the fruit.ready for the oven

Russ and I ate 2 helpings each.  But one slice is probably a better idea.  I mean, moderation in everything, right!?

Now you see it….cranberry pie

Now you don’t.all done!

Nantucket Cranberry Blueberry Pie (FODMAP friendly)


  • 2 cups frozen blueberry and cranberry mix (or can just use cranberries)
  • 4 tablespoons sugar
  • 1/2 cup chopped walnuts
  • 2 eggs
  • 1 cup flour (FODMAPers: I used Bisquick GF pancake mix but other FODMAP friendly flour should work well) Wheat tolerant folks could use white wheat flour.
  • 5 tablespoons butter, melted
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract


  1. Preheat oven to 325 degrees.
  2. Lightly oil pie plate.
  3. Add frozen fruit to pie plate and sprinkle evenly with 2 tablespoons of sugar.
  4. Sprinkle chopped walnuts evenly over fruit.
  5. In small bowl, beat eggs and add flour (FODMAPers use: suitable FODMAP blend such as King Arthur GF blend or Bisquick GF pancake mix), butter, orange zest and vanilla.
  6. Gently spread this thick mixture over the top of fruit.
  7. Bake for 35 minutes (fruit should be bubbling and topping firm and cooked through.