Nantucket Cranberry Pie

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.

Course Dessert

Cuisine American

Method Bake

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 314

Author Lily Ernst

Ingredients

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

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.
2 heaping cups of fresh or frozen, 3/4 cup chopped pecans or walnuts, 1/2 cup granulated sugar
In a large mixing bowl, whisk together the melted butter, 1 cup sugar, eggs, and almond extract.
1/2 cup unsalted butter, 1 cup granulated sugar, 2 large eggs, 1 tsp 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.
1 cup all-purpose flour, 1/4 tsp salt
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