Nantucket Holiday Cranberry Pie Recipe
Introduction
Nantucket Holiday Cranberry Pie is a delightful blend of tart cranberries, crunchy pecans, and a rich, buttery topping. This festive dessert offers a perfect balance of flavors and textures that make it a memorable treat, especially when served warm with ice cream.
Ingredients
- 2 1/2 cups fresh or frozen cranberries
- 1/2 cup chopped pecans or sliced almonds
- 1/2 cup granulated sugar
- 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
- Step 1: Preheat the oven to 350°F (176°C). Butter a 9-inch pie plate. Place the cranberries in the pie plate, then sprinkle with chopped pecans and 1/2 cup sugar.
- Step 2: In a medium bowl, beat the softened butter and 1 cup sugar on medium speed until smooth.
- Step 3: Continue beating while adding the almond or vanilla extract and eggs one at a time, beating until the mixture is fluffy.
- Step 4: Reduce the mixer speed to low and gradually add the flour and salt, beating until combined. The batter will be sticky.
- Step 5: Using a spatula, spread the batter evenly over the cranberry and nut filling in the pie plate.
- Step 6: Bake for 45-50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Step 7: Let the pie cool slightly before serving. It is especially delicious when served warm with vanilla ice cream or whipped topping.
Tips & Variations
- For an extra nutty flavor, toast the pecans or almonds lightly before adding them to the filling.
- Substitute almond extract with vanilla extract for a milder aroma.
- If you prefer a less sweet pie, reduce the sugar in the filling to 1/3 cup.
- Use frozen cranberries without thawing to keep the filling firmer during baking.
Storage
Store leftover pie covered loosely with foil or plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat slices gently in the microwave or oven to enjoy the pie warm again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen cranberries for this pie?
Yes, frozen cranberries work great and can be used directly from the freezer without thawing to maintain the filling’s texture.
What can I serve with Nantucket Holiday Cranberry Pie?
This pie pairs wonderfully with vanilla ice cream or whipped cream, which balance the tartness of the cranberries and add a creamy contrast.
PrintNantucket Holiday Cranberry Pie Recipe
Nantucket Holiday Cranberry Pie is a delightful dessert featuring a juicy cranberry filling mixed with crunchy pecans, topped with a flaky and buttery cake layer. Baked until golden, this pie offers a perfect balance of tartness and sweetness, making it an ideal festive treat to serve warm with vanilla ice cream or whipped topping.
- 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
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
- Prepare the Oven and Pie Plate: Preheat your oven to 350°F (176°C). Butter a 9-inch pie plate to prevent sticking and add the cranberries. Sprinkle the chopped pecans and 1/2 cup of granulated sugar evenly over the cranberries.
- Make the Topping Batter: In a medium bowl, beat the softened butter and 1 cup of sugar on medium speed until smooth. Continue beating and add the almond or vanilla extract, then add the eggs one at a time, beating until the mixture is fluffy.
- Incorporate Dry Ingredients: Reduce the mixer speed to low, gradually add the all-purpose flour and salt, and mix until combined. The batter will be sticky and thick.
- Assemble the Pie: Use a spatula to scoop the batter on top of the cranberry filling in the pie plate. Spread the batter evenly to cover the filling completely.
- Bake the Pie: Bake for 45-50 minutes until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Serve: Allow the pie to cool slightly. Serve warm with a scoop of vanilla ice cream or whipped topping for the perfect holiday dessert experience.
Notes
- You can substitute sliced almonds for pecans depending on your preference.
- The pie is best enjoyed warm and pairs beautifully with vanilla ice cream or whipped cream.
- Ensure the butter is softened to room temperature for easy mixing and a smooth topping batter.
- If using frozen cranberries, do not thaw before using to retain their shape and texture during baking.
- For a gluten-free version, you can substitute the all-purpose flour with a gluten-free flour blend.
Keywords: cranberry pie, holiday pie, Nantucket pie, pecan cranberry dessert, festive pie, cranberry almond dessert
