Nantucket Holiday Cranberry Pie Recipe

Introduction

Nantucket Holiday Cranberry Pie is a delightful dessert that combines tart cranberries with a rich, buttery topping. Perfect for festive occasions, this pie offers a lovely balance of sweet and tangy flavors that will impress your guests.

Ingredients

• 2 1/2 cups fresh or frozen cranberries
• 1/2 cup chopped pecans or sliced almonds
• 1/2 cup granulated sugar (for filling)
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar (for topping)
• 1 teaspoon almond extract or vanilla extract
• 1 cup all-purpose flour
• 1/8 teaspoon salt
• 2 eggs

Instructions

1. Step 1: Preheat the oven to 350°F (176°C). Butter a 9-inch pie plate.
2. Step 2: Place the cranberries in the prepared pie plate. Sprinkle the chopped pecans or sliced almonds evenly over the cranberries, then sprinkle 1/2 cup of granulated sugar on top.
3. Step 3: In a medium bowl, beat the softened butter and 1 cup of sugar on medium speed until smooth and creamy.
4. Step 4: Continue beating while adding the almond or vanilla extract, then add eggs one at a time, beating until the mixture is light and fluffy.
5. Step 5: Reduce the mixer speed to low and gradually beat in the flour and salt until just combined. The batter will be sticky.
6. Step 6: Using a spatula, spread the batter evenly over the cranberry mixture in the pie plate.
7. Step 7: Bake in the preheated oven until the topping is golden and set, about 45-50 minutes. Allow to cool before serving.

Tips & Variations

• For extra crunch, sprinkle additional chopped nuts on top before baking.
• Swap almond extract for vanilla extract if preferred for a milder flavor.
• Use frozen cranberries without thawing to keep the filling slightly tart and fresh.
• Add a pinch of cinnamon or nutmeg to the batter for a warm spice note.

Storage

Store any leftover pie covered loosely with foil or plastic wrap in the refrigerator for up to 3 days. Reheat individual slices in the microwave for about 15-20 seconds to restore warmth and softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, you can prepare the pie up to the baking step, cover it, and refrigerate overnight. Bake just before serving to ensure the topping is fresh and crumbly.

What can I use instead of pecans or almonds?

Walnuts, hazelnuts, or even pumpkin seeds make great alternatives if you want to change up the nutty flavor or cater to nut allergies by omitting nuts entirely.

Nantucket Holiday Cranberry Pie Recipe

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4.9 from 52 reviews

This Nantucket Holiday Cranberry Pie features a tart and vibrant cranberry filling topped with a rich, buttery almond-flavored batter. Perfect for festive occasions, this pie combines fresh or frozen cranberries with crunchy pecans or almonds beneath a sweet, tender topping for a delightful holiday treat.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling Ingredients:

• 2 1/2 cups fresh or frozen cranberries
• 1/2 cup chopped pecans or sliced almonds
• 1/2 cup granulated sugar

Topping Ingredients:

• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 teaspoon almond extract or vanilla extract
• 1 cup all-purpose flour
• 1/8 teaspoon salt
• 2 eggs

Instructions

1. Prepare the Oven and Pie Plate: Preheat your oven to 350°F (176°C). Butter a 9-inch pie plate thoroughly to prevent sticking.
2. Assemble the Filling: Place the cranberries in the prepared pie plate, then evenly sprinkle the chopped pecans or sliced almonds over the berries. Sprinkle 1/2 cup of granulated sugar on top of this mixture to balance the tartness.
3. Make the Topping Batter: In a medium bowl, beat the softened unsalted butter and 1 cup of granulated sugar on medium speed until the mixture becomes smooth and creamy.
4. Add Flavor and Eggs: Continue beating the batter while gradually adding the almond extract or vanilla extract followed by the eggs, one at a time. Beat until the mixture is light and fluffy, ensuring proper incorporation.
5. Combine Dry Ingredients: Reduce the mixer speed to low and slowly add the all-purpose flour and salt, mixing just until combined. The resulting batter will have a slightly sticky texture.
6. Assemble and Spread Topping: Using a spatula, carefully spoon the batter over the cranberry and nut filling in the pie plate. Spread it evenly to cover the filling completely.
7. Bake the Pie: Place the pie in the preheated oven and bake for approximately 45 to 50 minutes, or until the topping is golden brown and set.
8. Cool and Serve: Remove the pie from the oven and allow it to cool fully on a wire rack before slicing. This helps the filling to set properly for clean slices.

Notes

• Fresh or frozen cranberries can be used interchangeably; if using frozen, do not thaw before assembling.
• For a nuttier flavor, toasted pecans or almonds can be used instead of raw.
• Almond extract provides a distinctive flavor, but vanilla extract makes a great alternative for a milder taste.
• Allowing the pie to cool completely ensures the filling firms up well for serving.
• Store any leftovers covered in the refrigerator and consume within 3 days for best freshness.

Keywords: cranberry pie, holiday pie, Nantucket pie, cranberry dessert, almond extract pie, nut topping pie