Nantucket Christmas Cranberry Pie (Printable Version)
A festive dessert featuring tart cranberries and crunchy pecans wrapped in a cake-like topping — perfect for holiday celebrations.
# Ingredients:
→ Cranberry Filling
01 -
2 cups fresh or frozen cranberries
02 -
1/2 cup sugar
03 -
1/2 cup chopped pecans
→ Topping
04 -
3/4 cup butter, softened
05 -
1 cup sugar
06 -
2 eggs
07 -
1 teaspoon almond extract
08 -
1 cup all-purpose flour
# Steps:
01 -
Preheat oven to 350°F (175°C). Grease a 10-inch pie plate with butter.
02 -
In a mixing bowl, combine cranberries, sugar, and chopped pecans until the sugar coats the cranberries. Spread this mixture evenly in the prepared pie plate.
03 -
In a separate bowl, beat together softened butter and sugar using a hand mixer for 2-3 minutes until creamy. Add eggs and almond extract, mixing until well incorporated and fluffy.
04 -
Gradually add flour to the wet mixture, stirring until just combined. The consistency should be thick yet pourable.
05 -
Drop dollops of batter over the cranberry mixture using a small cookie scoop. Don't worry about making it perfectly smooth—some cranberry filling peeking through creates a rustic appearance.
06 -
Bake in the preheated oven for 40-50 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
07 -
Remove from oven and let cool for 10-15 minutes to allow the filling to set. Serve warm with vanilla ice cream or whipped cream if desired.
# Notes:
01 -
For gluten-free version, substitute all-purpose flour with a mix of 2/3 cup brown rice flour and 1/3 cup tapioca starch.
02 -
Using a 9-inch pan instead of 10-inch may require additional 10 minutes of baking time.
03 -
The pie can be made ahead by preparing the filling up to 3 days in advance and refrigerating until ready to bake.
04 -
Walnuts or slivered almonds can be substituted for pecans.
05 -
Adding a tablespoon of orange zest to the cranberry filling creates a refreshing citrus note.