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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.

Ingredients

Scale

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

Find it online: https://bakedbylisa.com/nantucket-holiday-cranberry-pie-recipe/