Nantucket Holiday Cranberry Pie
A delightful cranberry pie featuring a juicy filling with crunchy pecans and a flaky cake topping, perfect served warm with vanilla ice cream or whipped cream for a festive treat.
Equipment
- 1 9 inch pie plate buttered
- 1 medium bowl
- 1 mixer for beating butter and eggs
- 1 spatula
- 1 oven preheated to 350 F (176 C)
Ingredients
- 2 1/2 cups fresh or frozen cranberries
- 1/2 cup chopped pecans or sliced almonds
- 1/2 cup granulated sugar for filling
- 3/4 cup unsalted butter softened
- 1 cup granulated sugar for topping
- 1 teaspoon almond extract or vanilla extract
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 2 eggs
Instructions
- Preheat oven to 350 F (176 C) and butter a 9 inch pie plate.
- Place cranberries in the pie plate, then sprinkle with chopped nuts and 1/2 cup granulated sugar.
- In a medium bowl, beat softened butter and 1 cup granulated sugar on medium speed until smooth.
- Add almond or vanilla extract and eggs one at a time, beating until mixture is fluffy.
- Reduce mixer speed to low, gradually add flour and salt, and beat until combined into a sticky batter.
- Spread the batter evenly over the cranberry layer in the pie plate using a spatula.
- Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow to cool slightly before serving, ideally with vanilla ice cream or whipped topping.
Notes
- Use fresh cranberries if possible; frozen can be used without thawing but add baking time.
- Dried cranberries are not suitable for this recipe.
- Adjust cranberry amount for more tartness or milder cake flavor.
- Toast pecans for enhanced flavor or omit nuts if preferred.
- Store covered at room temperature up to 2 days or refrigerated up to 5 days.
- Pie can be frozen up to 3 months; thaw overnight in fridge before serving.
- Avoid overbaking to keep pie moist and tender.