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Nantucket Holiday Cranberry Pie Recipe

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4.1 from 13 reviews

Nantucket Holiday Cranberry Pie is a festive and delightful dessert featuring a tangy cranberry and nut filling topped with a rich almond-flavored buttery batter. This easy-to-make pie bakes to a moist, flavorful treat perfect for holiday gatherings, especially when served warm with a scoop of ice cream.

Ingredients

Filling Ingredients

  • 2 ½ cups fresh or frozen cranberries
  • ½ cup chopped pecans or sliced almonds
  • ½ cup granulated sugar

Topping Ingredients

  • ¾ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 teaspoon almond extract or vanilla extract
  • 1 cup all purpose flour
  • ⅛ teaspoon salt
  • 2 eggs

Instructions

  1. Preheat and prepare pie plate: Preheat your oven to 350°F (176°C). Butter a 9-inch pie plate thoroughly to prevent sticking and place the cranberries evenly in the pie plate. Sprinkle the chopped pecans and ½ cup of granulated sugar over the cranberries to create the pie filling base.
  2. Make the topping batter: In a medium bowl, beat the softened butter and 1 cup sugar on medium speed until the mixture is smooth and creamy. This helps to incorporate air, making the topping fluffy.
  3. Add flavorings and eggs: Continue beating while adding the almond or vanilla extract. Then add the eggs one at a time, beating well after each addition until the mixture becomes light and fluffy, which gives the pie a tender crumb.
  4. Combine dry ingredients: Reduce the mixer speed to low and gradually add the all-purpose flour and salt to the wet mixture. Beat just until combined to maintain a sticky batter consistency.
  5. Assemble the pie: Using a spatula, remove the batter from the bowl and gently spread it evenly over the cranberries and nuts in the pie plate. The batter will be sticky, so spreading carefully ensures even coverage.
  6. Bake the pie: Place the pie in the preheated oven and bake for 45 to 50 minutes. Check doneness by inserting a toothpick into the center; the pie is done when the toothpick comes out with a few moist crumbs attached, ensuring a moist interior.
  7. Serve: Allow the pie to cool slightly before serving. It’s especially delicious warm, topped with a scoop of ice cream for a perfect holiday dessert experience.

Notes

  • Use fresh cranberries for the best texture and flavor. Frozen cranberries can be used without thawing but may require a few extra minutes of baking.
  • Dried cranberries are not suitable for this recipe as they lack the moisture needed for proper filling consistency.
  • Adjust cranberry quantity according to taste if you prefer a more tart or milder pie; adding or reducing by ½ cup works well.
  • For a more pronounced nutty flavor, toast pecans in the oven at 350°F for 10-12 minutes until fragrant and lightly browned before adding to the filling.
  • If you dislike nuts, they can be omitted without impacting the overall structure of the pie.
  • Do not overbake to keep the pie moist. Check doneness early and keep a close eye towards the end of baking time.
  • Store covered at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
  • The pie can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving. Warm slightly at room temperature or in the oven before enjoying.

Find it online: https://flavorspath.com/nantucket-holiday-cranberry-pie-recipe/