Description

If you’re looking for a simple yet stunning dessert this holiday season, Nantucket Cranberry Pie is the perfect choice. With its bright, tart cranberries and buttery cake topping, it’s as easy to make as it is delicious.

Ingredients

2 heaping cups of fresh or frozen (thawed and drained) cranberries
3/4 cup chopped pecans or walnuts
1 & 1/2 cups granulated sugar, divided
1/2 cup unsalted butter, melted and cooled
2 large eggs
1 tsp almond extract (see notes for substitutions*)
1 cup all-purpose flour
1/4 tsp salt

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Instructions

Preheat oven to 350F and butter a 9″ pie plate.
Add the cranberries to the bottom of the pie plate. Sprinkle the chopped nuts and 1/2 cup sugar on top. Set aside.
In a large mixing bowl, whisk together the 1 cup sugar, melted butter, eggs, and almond extract.
Sift in the flour and salt. Use a rubber spatula and stir until just combined. Spoon the batter over top of the cranberries and gently spread it out evenly.
Bake at 350F for about 45 minutes or until golden on top and a toothpick into the center of the cake topping comes out clean.

Notes

Leftovers can be tightly covered and stored at room temperature for up to 2 days or 5 days in the fridge.

*If almond extract is not your preference, you can use the same amount of vanilla extract or orange zest instead.

Nutrition

Serving Size:
Calories: 324
Sugar: 31.2 g
Sodium: 74.6 mg
Fat: 16.2 g
Carbohydrates: 43.2 g
Protein: 3.5 g
Cholesterol: 61.6 mg