Nantucket Holiday Cranberry Pie Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
