Nantucket Holiday Cranberry Pie Recipe

Introduction

This Nantucket Holiday Cranberry Pie is a festive and flavorful dessert that combines tart cranberries with a rich, buttery topping. Perfect for holiday gatherings, it offers a delightful balance of sweet and tangy in every bite.

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 spread the cranberries evenly in it. Sprinkle the chopped pecans and 1/2 cup of sugar over the cranberries.
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, adding the almond extract or vanilla and eggs one at a time, mixing well until the batter is fluffy.
4. Step 4: Reduce the mixer speed to low and gradually add the flour and salt, mixing just until combined. The batter will be sticky.
5. Step 5: Using a spatula, spread the batter evenly over the cranberry mixture 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: Let the pie cool slightly before serving. A scoop of ice cream pairs perfectly with this warm pie.

Tips & Variations

• Use almond extract for a nutty aroma or vanilla extract for a classic flavor twist.
• Swap pecans for walnuts if preferred or omit nuts for a nut-free version.
• Try adding a teaspoon of orange zest to the filling for extra citrus brightness.

Storage

Store leftover pie covered loosely with foil or plastic wrap in the refrigerator for up to 3 days. Reheat individual slices gently in the microwave or oven to enjoy warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries?

Yes, frozen cranberries work well. There’s no need to thaw them before baking; just add them directly to the pie plate.

Is this pie gluten-free?

Not as written, since it contains all-purpose flour. To make it gluten-free, substitute the flour with a gluten-free baking blend of your choice.

Nantucket Holiday Cranberry Pie Recipe

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This Nantucket Holiday Cranberry Pie is a festive dessert perfect for holiday gatherings. It features a tart and tangy cranberry and nut filling topped with a rich, buttery almond-flavored crumb layer. The combination of fresh cranberries, chopped pecans or almonds, and a smooth, sweet topping baked to golden perfection makes it an irresistible treat best enjoyed warm with a scoop of ice cream.

• Author: Maya
• 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 the oven to 350°F (176°C). Butter a 9-inch pie plate thoroughly to prevent sticking and ensure easy removal.
2. Assemble Filling: Place the cranberries into the buttered pie plate. Evenly sprinkle the chopped pecans or sliced almonds over the cranberries, then sprinkle 1/2 cup of granulated sugar on top to sweeten the tart fruit.
3. Mix Topping Batter: In a medium mixing bowl, beat the softened unsalted butter and 1 cup sugar on medium speed until the mixture becomes smooth and creamy. Continue beating while adding the almond extract or vanilla extract and the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Add Dry Ingredients: Reduce the mixer speed to low and gradually add the all-purpose flour and salt. Beat just until all ingredients combine into a sticky batter, taking care not to overmix.
5. Top the Filling: Using a spatula, gently scoop the batter and spread it evenly over the cranberry filling in the pie plate, covering the fruit completely.
6. Bake the Pie: Place the pie in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center of the topping comes out with a few moist crumbs, indicating the topping is fully baked but still moist inside.
7. Serve: Allow the pie to cool slightly before serving. It is especially delicious when served warm with a scoop of your favorite ice cream.

Notes

• You can use fresh or frozen cranberries; if using frozen, no need to thaw before assembling.
• For nuts, choose pecans for a classic flavor or almonds for a slightly different texture and taste.
• Almond extract adds a distinctive flavor, but vanilla extract works well as a subtler alternative.
• Serve warm with vanilla ice cream or whipped cream for the best experience.
• Butter the pie plate well to prevent sticking and ensure easy serving.

Keywords: cranberry pie, holiday dessert, nut topping, almond extract, festive pie, baked cranberry pie, Nantucket pie