Nantucket Christmas Cranberry Pie Recipe

Introduction

This Nantucket Christmas Cranberry Pie combines tart cranberries with a rich, buttery topping for a festive and comforting dessert. Its unique blend of flours and nuts adds texture and flavor, making it perfect for holiday gatherings or anytime you crave a cozy treat.

Ingredients

• 2 cups fresh or frozen cranberries
• ½ cup sugar (for filling)
• ½ cup chopped pecans
• ¾ cup butter, softened
• 1 cup sugar (for batter)
• 2 eggs
• 1 teaspoon almond extract
• 1 cup all-purpose flour
• ⅔ cup brown rice flour
• ⅓ cup tapioca starch

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a bowl, combine the cranberries, ½ cup sugar, and chopped pecans. Stir well and pour this mixture into a generously buttered 10-inch pie plate.
2. Step 2: In a separate mixing bowl, beat together the softened butter and 1 cup sugar until smooth and creamy. Add the eggs and almond extract, then continue beating until the mixture is fluffy.
3. Step 3: Gradually add the all-purpose flour, brown rice flour, and tapioca starch to the butter mixture, mixing just until combined.
4. Step 4: Using a spoon or small cookie scoop, dollop the thick batter evenly over the cranberry filling in the pie plate. The topping doesn’t need to be perfectly smooth; rustic is fine.
5. Step 5: Bake the pie for 40 to 50 minutes, or until a toothpick inserted into the topping comes out clean. Serve warm, ideally with whipped cream or vanilla ice cream for a delightful contrast.

Tips & Variations

• For a nut-free version, omit the pecans or substitute with sunflower seeds for crunch.
• If you prefer a sweeter filling, increase the sugar in the cranberry mixture by a couple of tablespoons.
• Experiment with adding a splash of orange juice or zest to the filling for a citrus twist.
• Use all-purpose flour alone if you don’t have brown rice flour or tapioca starch on hand; it will still be delicious.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. Reheat individual servings in the microwave for 20-30 seconds for a warm treat. This pie is best enjoyed fresh but can be kept chilled if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this pie?

Yes, frozen cranberries work perfectly. There’s no need to thaw them before mixing; just add them directly to the filling ingredients.

What can I serve with this cranberry pie?

This pie pairs wonderfully with whipped cream, vanilla ice cream, or even a dollop of crème fraîche to balance the tartness of the cranberries.

Nantucket Christmas Cranberry Pie Recipe

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4.4 from 58 reviews

This Nantucket Christmas Cranberry Pie is a festive and delicious dessert featuring a tangy cranberry and pecan filling topped with a rich, buttery almond-flavored batter. Perfectly balanced between tart and sweet, this pie is ideal for holiday gatherings and pairs wonderfully with whipped cream or vanilla ice cream.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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For the Filling

• 2 cups fresh or frozen cranberries
• ½ cup sugar
• ½ cup chopped pecans

For the Topping

• ¾ cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon almond extract
• 1 cup all-purpose flour
• ⅔ cup brown rice flour
• ⅓ cup tapioca starch

Instructions

1. Prepare the filling: Preheat your oven to 350°F (175°C). In a bowl, combine the cranberries, sugar, and chopped pecans. Stir the mixture well to combine all ingredients evenly. Pour this mixture into a generously buttered 10-inch pie plate to create the pie base.
2. Make the topping batter: In a separate mixing bowl, cream together the softened butter and sugar until smooth. Beat in the eggs and almond extract until the mixture is fluffy and well combined. Gradually add the all-purpose flour, brown rice flour, and tapioca starch, beating just once to incorporate the flours evenly into the batter.
3. Assemble the pie: Using a small cookie scoop or spoon, dollop spoonfuls of the thick batter evenly over the cranberry mixture in the pie plate. The topping does not need to be perfectly smooth—small dollops will bake together to form a delightful crust.
4. Bake the pie: Place the pie in the preheated oven and bake for 40 to 50 minutes. To check if it’s done, insert a toothpick into the topping—if it comes out clean, the pie is ready. Remove from the oven and allow it to cool slightly before serving.
5. Serve: Enjoy this warm cranberry pie as is or topped with whipped cream or vanilla ice cream for an extra indulgent treat, perfect for holiday celebrations.

Notes

• You can use either fresh or frozen cranberries depending on availability.
• Chilling the batter briefly before dolloping can make it easier to handle but is not necessary.
• Almond extract adds a subtle nutty flavor that complements the pecans and cranberries—do not substitute with vanilla extract for best results.
• For a gluten-free version, ensure all-purpose flour is substituted accordingly or use the brown rice flour and tapioca starch mixture proportionally as a base.
• Serve warm with toppings like whipped cream or vanilla ice cream for a classic holiday dessert experience.

Keywords: cranberry pie, holiday dessert, Nantucket cranberry pie, pecan cranberry pie, gluten free cranberry pie, almond extract pie, festive dessert