Nantucket Holiday Cranberry Pie Recipe

Introduction

This Nantucket Holiday Cranberry Pie is a delightful treat that combines tart cranberries with a rich, buttery topping. Perfect for festive gatherings, it offers a wonderful balance of flavors and textures that will impress your guests.

Ingredients

• 2 1/2 cups fresh or frozen cranberries
• 1/2 cup chopped pecans or sliced almonds
• 1/2 cup granulated sugar
• 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

1. Step 1: Preheat the oven to 350°F (176°C). Butter a 9-inch pie plate, then place the cranberries in it. Sprinkle with chopped pecans and 1/2 cup of sugar.
2. Step 2: In a medium bowl, beat the softened butter and 1 cup of sugar on medium speed until smooth.
3. Step 3: Continue beating while adding the almond or vanilla extract and the eggs one at a time, beating until the mixture is fluffy.
4. Step 4: Reduce the mixer speed to low. Gradually add the flour and salt, beating just until combined. The batter will be sticky.
5. Step 5: Using a spatula, spread the batter evenly over the cranberries in the pie plate.
6. Step 6: Bake for 45-50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
7. Step 7: Serve warm, ideally with a scoop of ice cream to complement the pie’s flavors.

Tips & Variations

• For added crunch, toast the pecans or almonds before sprinkling them over the cranberries.
• Try using orange extract instead of almond or vanilla for a citrus twist.
• If you prefer a less sweet pie, reduce the sugar slightly in the filling.
• Serve the pie with whipped cream or vanilla yogurt for a lighter option.

Storage

Store leftover pie covered tightly in the refrigerator for up to 3 days. To reheat, warm individual slices in the microwave for about 20 seconds or until heated through for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this pie?

Yes, frozen cranberries work well. There’s no need to thaw them beforehand; you can use them straight from the freezer.

Is it possible to make this pie gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup for regular flour. Ensure the blend contains xanthan gum for best results.

Nantucket Holiday Cranberry Pie Recipe

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5 from 52 reviews

This Nantucket Holiday Cranberry Pie is a festive and delicious dessert featuring a tart cranberry and nut filling topped with a rich, buttery almond-flavored crumb topping. Perfect for holiday gatherings, this pie combines fresh or frozen cranberries with chopped pecans or almonds, baked under a sweet, spiced topping until golden and fluffy. Serve it warm with a scoop of ice cream for an irresistible treat.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Filling Ingredients:

• 2 1/2 cups 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

1. Preheat and Prepare Pie Plate: Preheat your oven to 350°F (176°C). Butter a 9-inch pie plate thoroughly to prevent sticking and place the cranberries inside. Sprinkle the cranberries evenly with the chopped pecans and 1/2 cup of granulated sugar to create the pie filling base.
2. Make the Topping Base: In a medium bowl, beat the softened unsalted butter and 1 cup of granulated sugar on medium speed until the mixture becomes smooth and creamy, creating the base for the topping.
3. Add Flavor and Eggs: Continue beating while adding the almond extract or vanilla extract and then add the eggs one at a time. Beat the mixture until it becomes fluffy, ensuring good incorporation of the ingredients.
4. Combine Dry Ingredients: Reduce the mixer speed to low and gradually add the all-purpose flour and salt. Beat just until combined, forming a sticky batter that will be spread over the cranberry filling.
5. Assemble the Pie: Using a spatula, scoop out the sticky batter and carefully spread it evenly over the cranberry and nut filling in the pie plate, covering the filling completely.
6. Bake the Pie: Place the pie in the preheated oven and bake for 45 to 50 minutes. The pie is done when a toothpick inserted into the center comes out with a few moist crumbs attached. Be careful not to overbake.
7. Serve: Allow the pie to cool slightly before serving. For the perfect finishing touch, serve warm with a scoop of ice cream to complement the tartness of the cranberries and richness of the topping.

Notes

• Frozen cranberries can be used if fresh are not available; no need to thaw before using.
• Chopped pecans or sliced almonds both add a lovely crunch; use according to preference.
• Almond extract adds a characteristic nuttiness, but vanilla extract is a good alternative.
• Make sure butter is softened to room temperature for easy mixing.
• Check the pie towards the end of baking time to avoid overbaking and drying out the topping.
• Allow pie to cool slightly before serving, as the filling will set more as it cools.
• This pie pairs wonderfully with vanilla ice cream or whipped cream.

Keywords: cranberry pie, holiday dessert, Nantucket pie, cranberry pecan pie, festive pie, almond extract pie, Christmas pie recipe