Nantucket Cranberry Pie
User Reviews
5
Nantucket Cranberry Pie
Description
This pie begins by tossing fresh cranberries with sugar and toasted pecans, providing tartness and crunch in the base layer. The topping is a batter made from creamed salted butter and sugar beaten until fluffy, then combined with eggs, almond extract for a subtle nutty fragrance, and folded with all-purpose flour. The batter is gently spread over the cranberry layer allowing some berries to peek through.
Baked at 350°F, the pie cooks until the batter sets with a moist, cake-like texture while the cranberries underneath soften and release juices. The sugar sprinkled on top adds a slight crunch to the golden surface. Once cooled, the pie slices neatly.
Toasting the pecans beforehand enhances their flavor and crispness. Serving the pie with whipped cream adds smoothness to the tart and nutty profile, making it a fitting dessert especially during cranberry season or holidays.
Ingredients
cranberry layer
- 2 cups cranberries fresh; can use frozen but do not thaw
- 1/2 cup sugar
- 1/2 cup pecans chopped, toasted
batter
- 3/4 cup butter salted, room temperature
- 1 cup sugar
- 2 large egg
- 1 tsp almond extract
- 1 cup all-purpose flour
optional garnish
Instructions
- Preheat oven to 350°F and butter your pie plate.
- Toss the cranberries, sugar, and pecans together and add to your pie plate.
- Cream the butter and sugar until light and fluffy. Scrape down the sides of the bowl a couple of times to ensure everything gets evenly incorporated.
- Beat in the eggs, one at a time, scraping down the bowl again. Beat in the extract.
- Fold in the flour.
- Dollop the batter over the cranberries and then take an offset spatula to gently spread it out evenly. It's ok if some cranberries poke through. Sprinkle the top with about a tablespoon of sugar.
- Bake for 40-45 minutes, until a toothpick inserted in the center comes out without wet batter. It will be moist, particularly because of the juicy cranberries at the bottom.
- Let the pie cool before slicing for neater slices. Serve with a dollop of whipped cream.
Notes
- Toast chopped pecans at 350°F for about 12 minutes until fragrant and golden before adding to the pie.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Calories | 432kcal | 22% |
| Carbohydrates | 53g | 18% |
| Protein | 4g | 8% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 156mg | 7% |
| Potassium | 88mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
| Vitamin A | 618IU | 12% |
| Vitamin C | 4mg | 4% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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