nantucket cranberry pie

Nantucket cranberry pie is really more of a cake than a pie, and it&#x27;s the easiest dessert you&#x27;ll make all holiday season!

Nantucket Cranberry Pie

cranberries (coarsely chopped)

walnuts

sugar

all-purpose flour

unsalted butter

almond extract (can substitute vanilla)

vanilla extract

salt

eggs (lightly beaten)

Preheat the oven to 325 degrees.

Spray a 9-inch springform pan with cooking spray. Pour the cranberries into the bottom of the pan. Sprinkle the chopped walnuts and 1/2 cup of the granulated sugar over the berries. Set aside.

Combine the flour, butter, almond extract, vanilla extract, salt, and eggs with the remaining 1 cup of sugar in a large bowl. Stir until well combined.

Pour the cake batter over the berries and gently smooth the top. Set on a large rimmed baking sheet to catch butter that might leak out. Bake for 40 to 55 minutes, until the edges of the cake are lightly browned and the center is set.

Cool for 2 hours on a wire rack, then serve.

The pie is best eaten the same day it’s made but you can store it for up to a day, covered, at room temperature before serving.

If you have uneaten cake, you can store it in the fridge for up to 2 days; pop slices in the microwave to soften them a bit before serving because the fridge makes the cake quite hard.

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Nantucket cranberry pie is a dessert that’s easy to make but is still special enough to serve for the holidays. No mixer required, just a few minutes of active time, and this delicious and super easy Thanksgiving dessert is ready to go!

Nantucket pie is made with fresh cranberries, pecans and a simple batter. This classic New England dessert uses only 7 ingredients!

Nantucket Pie

cranberries

pecans

(100 g) granulated sugar

(200 g) granulated sugar

(170 g) unsalted butter (melted and slightly cooled)

eggs (room temperature)

almond extract (or vanilla)

(125 g) all purpose flour

Vanilla ice cream

Preheat oven

Add berry filling to plate

Grease a 9-inch pie plate or tart pan with butter. Place fresh cranberries into the pie plate in an even layer. Sprinkle chopped pecans evenly over the top, then sprinkle &frac12; cup sugar over the berries and nuts. Toss gently until cranberries are coated and set aside.

Make batter

In a large bowl using a hand mixer, mix together the sugar and melted butter until sugar is absorbed. Add the eggs and almond extract, then mix just until combined. Scrape down the bottoms and sides of the bowl if necessary. Stir in flour and salt by hand mixing just until combined.

Pour batter over filling

Pour the batter over the filling ingredients. The batter will be a little thick, but try to spread it gently (it doesn&rsquo;t have to cover all the berries and be perfect).

Bake pie

Bake pie for 40 to 45 minutes or until a toothpick inserted in the center comes out with moist crumbs. Let the pie cool for about 10 minutes before slicing and serving warm with a scoop of vanilla ice cream.

Nantucket cranberry pie is a holiday favorite, made bright and festive with fresh cranberries. Top with whipped cream or vanilla ice cream if you&#x27;d like!

eggs

unsalted butter, melted

tsp vanilla extract

tsp almond extract

tsp salt

Preheat oven to 350F. Grease a pie pan.

Add cranberries, pecans, and 4 TBSP sugar to...

Add cranberries, pecans, and 4 TBSP sugar to the pan, tossing to coat.

In the bowl of a stand mixer fitted...

In the bowl of a stand mixer fitted with a paddle attachment (or in a mixing bowl if mixing by hand), combine 1 cup sugar, eggs, melted butter, vanilla extract, and almond extract, mixing until smooth.

Add flour and salt to the mixing bowl,...

Add flour and salt to the mixing bowl, mixing just until combined. Spoon the thick batter over the cranberry mix. Smooth out the surface with a spatula. If desired, sprinkle with 1-2 tablespoons of sugar.

Bake for 40-50 minutes. Allow to cool completely...

Bake for 40-50 minutes. Allow to cool completely before serving.

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Nantucket Cranberry Pie

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