
Nantucket Holiday Cranberry Pie – just perfect Christmas dessert

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

Spread the batter over the cranberries
Tips for perfect Nantucket Holiday Cranberry Pie:

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!

Serve warm with a scoop of vanilla ice cream or whipping topping

Nantucket Holiday Cranberry Pie
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