Nantucket Holiday Cranberry Pie – juicy cranberry filling with crunchy pecans and a flaky cake layer on top – in one word perfection! Serve warm with a scoop of vanilla ice cream or whipped topping and you’ll enjoy every Christmas bite of it.
Nantucket Holiday Cranberry Pie – just perfect Christmas dessert
The easiest pie with heavenly taste, a recipe you will surely keep. It has a special place in my cookbook and with a good reason. It also makes a perfect choice for Thanksgiving. Even if you don’t like cranberries, Nantucket Holiday Cranberry Pie will make you change your mind.
With only a few simple ingredients you will get a pie of an amazing taste. We are starting to countdown, there are 12 more days left ‘till Christmas. We are all preparing for this special day. I especially like making Christmas treats in my cosy home. Join me to welcome Christmas ready.
Necessary ingredients to make this perfect Nantucket Holiday Cranberry Pie
Let’s start with the necessary ingredients. Choose those of a good quality to make this perfect Nantucket Holiday Cranberry Pie..
- Fresh or frozen cranberries
- Granulated sugar
- Pecans or almonds
- Unsalted butter
- Eggs
- Almond extract or vanilla extract
- All purpose flour
- Salt
As I’ve told you – few simple ingredients. Add 10 minutes for preparation, which is very easy and 45 minutes for baking. Don’t forget a scoop of ice cream, it’s perfect with warm pie.
This is not a classic pie with a crust, maybe it will remind you more of a cake or a cobbler, but I’m sure you’ll like it.
Spread the batter over the cranberries
Tips for perfect Nantucket Holiday Cranberry Pie:
I recommend using fresh cranberries. If you decide to use frozen, it’s not necessary to thaw them, just add a few more minutes for baking. Dried cranberries won’t work for this recipe!
You can control the quantity of cranberries. The one in the recipe is perfect for me, but if you want more or prefer a more sour taste, add another 1/2 a cup, or if you want less cranberries, to taste the cake more, reduce the amount by ½ a cup.
For more intense pecan flavor and smell, toast them in the oven at 350 F 10-12 minutes or until they smell nicely and become brown. You don’t like nuts in desserts. Leave them out!
Bake and enjoy perfect taste
Don’t overbake the pie! It should be moist and ready when a toothpick inserted into the center comes out with a few moist crumbs.
How to store it? Covered at room temperature for up to 2 days and in the refrigerator for up to 5 days.
Can it be frozen? Yes, it can, for no longer than 3 months. let it thaw in the fridge overnight, then leave at room temperature before serving, or warm it up.
Juicy cranberry filling with crunchy pecans and a flaky cake layer on top – in one word perfection!
This simple dessert with an amazing taste will knock everyone who tries it off their feet. Cranberry lovers, take a look at CRANBERRY RECIPES. Christmas is knocking at the door, see more CHRISTMAS RECIPES and welcome it ready.
You can also try to make this delicious Christmas dessert from a famous blogger EASY CRANBERRY CAKE. Happy Holidays!
Serve warm with a scoop of vanilla ice cream or whipping topping
Nantucket Holiday Cranberry Pie
Yield:
8 Yield
Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Nantucket Holiday Cranberry Pie – juicy cranberry filling with crunchy pecans and a flaky cake layer on top – in one word perfection! Serve warm with a scoop of vanilla ice cream or whipped topping and you’ll enjoy every bite of it.
Ingredients
- FILLING INGREDIENTS:
- 2 1/2 cup fresh or frozen cranberries
- 1/2 cup chopped pecans or sliced almonds
- 1/2 cup granulated sugar
- TOPPING INGREDIENTS:
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon almond extract or vanilla extract
- 1 cup all purpose flour
- 1/8 teaspoon salt
- 2 eggs
Instructions
- Preheat the oven to 350 F (176 C). Butter a 9 inch pie plate and then put cranberries in it, sprinkle with chopped pecans and 1/2 a cup of sugar.
- In a medium bowl, beat the softened butter and 1 cup of sugar on medium speed until smooth.
- Continue beating, add almond extract or vanilla and eggs one at a time, beating until fluffy. Reduce the speed to low and gradually add the flour and salt and beat to combine.
- The batter will be sticky. Take it out with a spatula, place over the cranberries in the pie plate and spread evenly.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Don’t forget a scoop of ice cream, it’s perfect with warm pie.
Notes
- I recommend using fresh cranberries. If you decide to use frozen, it’s not necessary to thaw them, just add a few more minutes for baking. Dried cranberries won’t work for this recipe!
- You can control the quantity of cranberries. The one in the recipe is perfect for me, but if you want more or prefer a more sour taste, add another 1/2 a cup, or if you want less cranberries, to taste the cake more, reduce the amount by ½ a cup.
- For more intense pecan flavor and smell, toast them in the oven at 350 F 10-12 minutes or until they smell nicely and become brown. You don’t like nuts in desserts. Leave them out!
- Don’t overbake the pie! It should be moist and ready when a toothpick inserted into the center comes out with a few moist crumbs.
- How to store it? Covered at room temperature for up to 2 days and in the refrigerator for up to 5 days.
- Can it be frozen? Yes, it can, for no longer than 3 months. let it thaw in the fridge overnight, then leave at room temperature before serving, or warm it up.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 477Total Fat: 28gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 46mgSodium: 35mgCarbohydrates: 55gFiber: 3gSugar: 39gProtein: 5g
Try to make this perfect Nantucket Holiday Cranberry Pie