Description
This Nantucket Holiday Cranberry Pie combines tart fresh cranberries with crunchy pecans and a sweet, buttery almond-flavored topping for a festive and satisfying dessert perfect for holiday gatherings.
Ingredients
Scale
Fruit Filling
- 3 cups fresh cranberries
- 1/2 cup chopped pecans
- 1/2 cup granulated sugar
Topping Batter
- 1/2 cup softened butter
- 1 cup granulated sugar
- 1 teaspoon almond or vanilla extract
- 2 large eggs
- 1 cup all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (176°C) and butter a 9-inch pie plate to prevent sticking and ensure easy removal after baking.
- Assemble Cranberry Base: Spread the fresh cranberries evenly in the buttered pie plate. Sprinkle the chopped pecans over the cranberries, then evenly distribute ½ cup of granulated sugar on top to sweeten and balance the tartness.
- Make Batter: In a mixing bowl, beat the softened butter and 1 cup of granulated sugar together until smooth and creamy. Add almond or vanilla extract for flavor, then add the eggs one at a time, beating well after each addition until the mixture is fluffy and well combined.
- Add Dry Ingredients: Gradually incorporate the flour and salt into the butter mixture, mixing until combined into a sticky batter that will serve as a rich topping for the pie.
- Top the Pie: Spread the sticky batter evenly over the cranberry and pecan mixture using a spatula to cover the fruit layer completely.
- Bake: Place the pie in the preheated oven and bake for 45 to 50 minutes until the top is golden brown and a toothpick inserted into the batter comes out clean or with moist crumbs, indicating doneness.
Notes
- Use fresh cranberries for the best tart flavor and texture.
- Pecans can be lightly toasted beforehand to enhance their flavor.
- Almond extract gives a traditional festive flavor, but vanilla can be used for a milder taste.
- Serve warm or at room temperature with whipped cream or vanilla ice cream.
- Store leftovers covered in the refrigerator for up to 3 days.
