Nantucket Cranberry Pie
This Nantucket Cranberry Pie is made with a fresh, tart and sweet cranberry pecan filling then topped with a sweet buttery, almond flavored crunchy crust. It’s a classic New England pie recipe that’s great for Thanksgiving and Christmas!
Servings: 8 servings
Ingredients
Topping
- 1 cup Butter softened
- 1 1/4 cup Sugar
- 2 Eggs
- 1 1/2 tsp Almond Extract
- 1 1/4 cup Flour
Filling
- 2 cup Cranberries fresh or frozen
- ½ cup Sugar
- ½ cup chopped Pecans
Instructions
- Preheat the oven to 350.
- Generously butter a 9-10" pie pan. Set aside.
- In a large mixing bowl, cream together the butter and 1 1/4 cups of sugar until blended.
- Add in the eggs and almond extract and beat until fluffy.
- Scrape down the sides and add the flour and beat until incorporated. Set aside.
- Rinse cranberries. Pat them mostly dry and place in medium bowl.
- Add pecans and 1/2 cup sugar to bowl. Stir until combined.
- Pour cranberry mixture into prepared pie pan.
- Use a scoop or large spoon to put dollops of batter over cranberry mixture in the pan.
- Use a spatula to even out the batter.
- Place pie pan on cookie sheet to catch any spillage.
- Bake for 40-50 minutes until a toothpick inserted in the center comes out clean and batter is fully cooked. If edges start to get too brown, use a pie ring or cover edges with aluminum foil.
Notes
- You can make this pie ahead of time, 1 day ahead is best.
- Use a 9 or 10 inch buttered pie plate or springform pan.
- If you would like a sweeter crust, go ahead and sprinkle a bit of sugar or sanding sugar on top of your pie before baking.
- Use a pie ring or foil to protect the crust if it becomes too brown.
- Place the pie pan on a cookie sheet to protect your oven just incase your pie were to spill over. Plus, it makes it easer to transport and remove from the oven.
- Do not over bake. If you do, the batter will be very dense. Watch for a clean toothpick when it’s inserted into the middle of the pie.
- Serve with a scoop of ice cream or whipped cream to make it even better.
Nutrition
Calories: 519kcal | Carbohydrates: 63g | Protein: 4g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 199mg | Potassium: 93mg | Fiber: 2g | Sugar: 45g | Vitamin A: 787IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg