Delight your taste buds with this easy Nantucket Cranberry Pie, a unique dessert that combines the tartness of cranberries with the richness of a buttery cake topping. This pie is perfect for holiday gatherings or any time you want to impress your guests with a delicious and beautiful dessert.
This Nantucket Cranberry Pie has quickly become a favorite in our household. The first time I made it, my husband and kids couldn’t get enough of the tart cranberries paired with the sweet, buttery topping. It’s now a staple at our family celebrations, and I love making it because it’s so simple yet so rewarding. The pie’s flavor improves as it sits, making it an excellent make-ahead dessert.
Why This Nantucket Cranberry Pie
What Makes This Recipe Special
- Easy Preparation: Simple steps and basic ingredients make this pie a breeze to prepare.
- Flavorful Combination: Tart cranberries, crunchy nuts, and a sweet, buttery cake topping create a delightful mix of textures and flavors.
- Perfect for Holidays: Its festive look and taste make it ideal for holiday celebrations.
- Versatile Serving: Enjoy it warm or at room temperature, with a dollop of whipped cream or a scoop of ice cream.
Ingredients
- 250 grams (2 1/2 cups) fresh or frozen cranberries, coarsely chopped
- 60 grams (1/2 cup) pecans or walnuts, chopped
- 100 grams (1/2 cup) white sugar (for the filling)
- 2 large eggs, lightly beaten
- 170 grams (3/4 cup or 12 tablespoons) unsalted butter, melted
- 200 grams (1 cup) white sugar (for the cake topping)
- 120 grams (1 cup) all-purpose flour
- 1/2 teaspoon salt (use about half if using salted butter)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly butter a 10-inch pie plate and set aside.
- Prepare Cranberry Mixture: In a bowl, combine the chopped cranberries, chopped nuts, and 1/2 cup of sugar. Spread this mixture evenly over the bottom of the prepared pie plate.
- Make the Batter: In a mixing bowl, beat together the lightly beaten eggs, melted butter, 1 cup of sugar, flour, salt, vanilla extract, and almond extract. The batter will be thick.
- Spread the Batter: Using an ice cream scooper, place dollops of the thick batter over the cranberry mixture. Use a flat spatula to spread the batter evenly, as close to the edge of the pan as possible.
- Bake the Pie: Bake the pie for 40-50 minutes, or until a tester inserted into the center comes out clean and the topping is golden brown.
- Cool and Serve: Remove the pie from the oven and let it cool. The flavor of the pie develops further as it sits, making it perfect to prepare a day ahead. Serve warm or at room temperature, ideally with whipped cream or ice cream on top.
Notes
- Nut Substitutions: If you’re not a fan of pecans or walnuts, feel free to use almonds or leave the nuts out entirely.
- Make Ahead: This pie’s flavor improves with time, making it perfect for preparing a day in advance. Store it covered at room temperature.
- Serving Suggestions: This pie is delicious on its own but reaches new heights with a scoop of vanilla ice cream or a dollop of freshly whipped cream.
- Storage: Leftovers can be stored in an airtight container at room temperature for up to 3 days.
