Nantucket Cranberry Pie
Nantucket cranberry pie is a vintage inspired dessert with tart juicy cranberries baked beneath a sweet almond cake layer.
Servings: 8
Equipment
- 9 or 10 inch pie plate
Ingredients
cranberry layer
- 2 cups fresh cranberries, you can also use frozen, but do not thaw.
- 1/2 cup sugar
- 1/2 cup chopped pecans, toasted*
batter
- 3/4 cup salted butter, room temperature
- 1 cup sugar
- 2 large eggs
- 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 in a 350F oven for about 12 minutes until fragrant and golden.
Recipe from Barefeet in the Kitchen
Nutrition
Calories: 432 kcal · Carbohydrates: 53 g · Protein: 4 g · Fat: 24 g · Saturated Fat: 12 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 8 g · Trans Fat: 1 g · Cholesterol: 92 mg · Sodium: 156 mg · Potassium: 88 mg · Fiber: 2 g · Sugar: 39 g · Vitamin A: 618 IU · Vitamin C: 4 mg · Calcium: 22 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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