Easy Nantucket Cranberry Pie
More like a cake than a pie this easy and absolutely yummy Nantucket Cranberry Pie is bursting with perfectly balanced sweet-tart flavors! The best part, it's crazy easy to make, and no need to make a crust! Serve it warm with a dollop of ice cream on top for a heavenly dessert. You can also use both fresh or frozen cranberries. Perfect last-minute holiday dessert for Thanksgiving, Christmas or to welcome the New Year!
Ingredients
- 2 1/2 cups cranberries, fresh or frozen, coarsely chopped
- 1/2 cup pecans or walnuts, chopped
- 1/2 cup white sugar (for the filling)
- 2 large eggs, lightly beaten
- 3/4 cup (12 tablespoons) unsalted butter, melted
- 1 cup white sugar, (this is for the cake topping)
- 1 cup all-purpose flour
- 1/2 teaspoon salt, (use about half if using salted butter)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Preheat the oven to 350F. Lightly butter a 10" pie plate. Set aside.
- Combine the chopped cranberries, nuts, and 1/2 cup sugar in a bowl.
- Spread the mixture all over the bottom of the prepared pan.
- In a mixing bowl, beat together the eggs, melted butter, 1 cup of sugar, flour, and salt, plus the vanilla and almond extracts.
- The batter would be thick.
- Spread the thick batter all over the cranberry mixture. For convenience, use an ice cream scooper to place the batter all over the filling.
- Use a flat spatula to spread the batter all over, as near to the edge of the pan as possible.
- Bake the pie for 40-50 minutes, until a tester inserted into the center comes out clean and the topping is done. Remove the pie from the oven. The pie's flavor develops and gets better as it sits so this is perfect to make a day ahead. If pressed for time, it's great to eat on the same day, too.
- Serve warm, or at room temperature on its own but I highly recommend it with whipped cream or ice cream on top!
Notes
TIPS & TRICKS
Most recipes I found online list only 2 cups of cranberries for this pie. Since I love a good contrast of sweet-tangy flavors, I opt for an extra 1/2 cup of cranberries (even tried an entire pack of cranberries!) so the pie is not overly sweet. If you prefer it sweeter with just a hint of tartness then use only about 2 cups of cranberries. Either way, you'd enjoy this amazing pie that's really more of a cake!
It doesn't matter as it's absolutely scrumptious!!!
Most recipes I found online list only 2 cups of cranberries for this pie. Since I love a good contrast of sweet-tangy flavors, I opt for an extra 1/2 cup of cranberries (even tried an entire pack of cranberries!) so the pie is not overly sweet. If you prefer it sweeter with just a hint of tartness then use only about 2 cups of cranberries. Either way, you'd enjoy this amazing pie that's really more of a cake!
It doesn't matter as it's absolutely scrumptious!!!
Nutrition
Calories: 421kcalCarbohydrates: 50gProtein: 3gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 94mgSodium: 2004mgPotassium: 78mgFiber: 2gSugar: 2gVitamin A: 619IUVitamin C: 4mgCalcium: 20mgIron: 1mg
Tried this recipe?Let us know how it was!