Nantucket Cranberry Pie
User Reviews
5
Nantucket Cranberry Pie
Description
This pie builds flavor by layering fresh cranberries combined with sugar and chopped nuts, such as walnuts or pecans, in the bottom of a greased springform pan. The cake batter is made by blending melted unsalted butter with sugar, eggs, vanilla and almond extracts, flour, and salt until smooth. Baking at 350 degrees Fahrenheit for about 30 to 38 minutes cooks the batter on top of the cranberry layer. The result is a moist cake covering the berries, which provides a contrasting texture and balance of tartness to sweetness. To serve, the pie is cooled, then carefully unmolded and inverted so the cranberries with nuts become the top layer, creating a visually striking presentation. Whipped cream or vanilla ice cream is often added to complement the tartness and richness.
The recipe suggests adjusting almond extract to preference since it pairs well with cranberries. Sparkling sugar may be used atop the cake for added sweetness and texture, though it is optional.
Ingredients
- 2 Tablespoons butter
- 12 ounces cranberries fresh
- 1/3 cup walnuts chopped, or pecans
- 1/2 cup sugar
Cake Batter:
- 3/4 cup butter melted and slightly cooled, unsalted
- 3/4 cup sugar
- 2 large egg
- 1 teaspoon vanilla extract
- 1/4 to 1/2 teaspoon almond extract
- 1 cup flour
- 1/2 teaspoon salt
- 1 Tablespoon Sparkling Sugar optional, or sanding sugar
- Whipped Cream fresh or vanilla ice cream
Instructions
- Preheat oven to 350 degrees. Generously grease a 9-inch springform pan with butter on the bottom and along the sides. You may also spray with a non-stick cooking spray after coating with butter to ensure the dessert comes out well.
- In a medium bowl, combine fresh cranberries, sugar, and nuts and stir together. Pour the mixture into the pan.
- Make the batter. In a bowl, stir together the slightly cooled melted butter and sugar until smooth. Add in eggs, vanilla extract, almond extract, flour, and salt. Mix until smooth. Don't overmix once you add the flour.
- Spread the batter over the cranberry mixture in the pan.
- Place the springform pan on a large baking sheet (in case there are drips). Bake for 30-38 minutes. This is a moist cake so don't overbake.
- Let it cool for 15 minutes before removing the springform pan. Run a knife along the sides of the pan to loosen the pie.
- Gently invert it onto a serving plate so the cranberries are on the top. Serve with fresh whipped cream or vanilla ice cream.
Notes
- Use fresh cranberries for best tart flavor and texture.
- Choose walnuts or pecans based on your nut preference and their complementary flavor with cranberries.
- Use unsalted butter to control salt levels; Kerry Gold is a recommended brand but any unsalted butter works well.
- Adjust almond extract quantity to taste as it enhances the cranberry flavor.
- Optional sparkling sugar sprinkled on top adds a sweet crunch after baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 27mg | 9% |
| Sodium | 96mg | 4% |
| Potassium | 113mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 91IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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