Nantucket Holiday Cranberry Pie (Printable View)
Tart cranberries and pecans in a buttery pie, topped with a sweet almond-flavored crust.
# Ingredient List:
→ Filling
01 -
2 1/2 cups fresh or frozen cranberries
02 -
1/2 cup chopped pecans or sliced almonds
03 -
1/2 cup granulated sugar
→ Topping
04 -
3/4 cup unsalted butter, softened
05 -
1 cup granulated sugar
06 -
1 teaspoon almond extract or vanilla extract
07 -
1 cup all-purpose flour
08 -
1/8 teaspoon salt
09 -
2 large eggs
# Preparation Steps:
01 -
Preheat oven to 350°F (176°C). Generously butter a 9-inch pie plate. Evenly distribute cranberries in the prepared plate, sprinkle with chopped pecans and 1/2 cup granulated sugar.
02 -
In a medium bowl, beat the softened butter with 1 cup granulated sugar on medium speed until creamy and smooth.
03 -
Add almond or vanilla extract and then beat in the eggs one at a time, ensuring the mixture becomes fluffy.
04 -
Reduce mixer speed to low. Gradually add all-purpose flour and salt to the mixture, blending just until combined. The resulting batter will be thick and sticky.
05 -
Using a spatula, spoon dollops of the batter over the cranberry mixture in the pie plate. Gently spread into an even layer, covering the fruit. Bake in the center of the oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
# Supplementary Details:
01 -
Enjoy warm, ideally served with a scoop of vanilla ice cream for optimal flavor.