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 ½ cup fresh or frozen cranberries
- ½ cup chopped pecans or sliced almonds
- ½ cup granulated sugar
- TOPPING INGREDIENTS:
- ¾ cup unsalted butter softened
- 1 cup granulated sugar
- 1 teaspoon almond extract or vanilla extract
- 1 cup all purpose flour
- ⅛ 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 ½ 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 ½ 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
Serving: 1gCalories: 477kcalCarbohydrates: 55gProtein: 5gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 15gCholesterol: 46mgSodium: 35mgFiber: 3gSugar: 39g
Tried this recipe?Please consider Leaving a Review!
