Nantucket Christmas Cranberry Pie Recipe

Introduction

The Nantucket Christmas Cranberry Pie is a festive and comforting dessert perfect for holiday gatherings. It features a tart cranberry filling topped with a rich, almond-scented batter, creating a delightful balance of flavors and textures.

Ingredients

• 2 cups fresh or frozen cranberries
• ½ cup sugar (for filling)
• ½ cup chopped pecans
• ¾ cup butter, softened
• 1 cup sugar (for batter)
• 2 eggs
• 1 teaspoon almond extract
• 1 cup all-purpose flour*
• ⅔ cup brown rice flour
• ⅓ cup tapioca starch

Instructions

1. Step 1: Preheat your oven to 350°F. In a bowl, combine the cranberries, ½ cup sugar, and chopped pecans. Stir well to mix the filling ingredients together, then pour this mixture into a generously buttered 10-inch pie plate.
2. Step 2: In a separate mixing bowl, beat the softened butter and 1 cup sugar until smooth and creamy. Add the eggs and almond extract, then continue beating until the mixture is light and fluffy.
3. Step 3: Gradually add the all-purpose flour, brown rice flour, and tapioca starch to the batter. Beat just once to incorporate the flours fully.
4. Step 4: Dollop the thick batter evenly over the cranberry filling using a spoon or a small cookie scoop. It doesn’t need to be perfectly smooth—rustic dollops create a charming look.
5. Step 5: Bake the pie for 40 to 50 minutes. Check doneness by inserting a toothpick into the topping; it should come out clean. Serve the pie warm, ideally with whipped cream or vanilla ice cream. Enjoy your holiday treat!

Tips & Variations

• For a gluten-free version, ensure your all-purpose flour is a gluten-free blend or omit it and increase the brown rice flour slightly.
• Add a pinch of cinnamon or nutmeg to the batter for a warm spice note that complements the cranberries.
• Toast the pecans lightly before mixing to enhance their flavor and crunch.
• Use almond extract sparingly—too much can overpower the delicate cranberry filling.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. Reheat slices gently in a microwave or warm oven to restore warmth and soften the topping before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this pie?

Yes, frozen cranberries work well. There’s no need to thaw them before mixing with sugar and pecans; just stir them in frozen.

What can I substitute for tapioca starch?

If you don’t have tapioca starch, you can use cornstarch as a substitute. Use the same amount to help thicken the filling and improve the texture.

Nantucket Christmas Cranberry Pie Recipe

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4.6 from 105 reviews

Nantucket Christmas Cranberry Pie is a festive, tender dessert featuring a vibrant cranberry and pecan filling topped with a soft, almond-flavored cake-like batter. Perfectly combining tart and sweet flavors, this pie is baked to golden perfection and best served warm with a dollop of whipped cream or vanilla ice cream for a cozy holiday treat.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Filling

• 2 cups fresh or frozen cranberries
• ½ cup sugar
• ½ cup chopped pecans

Topping

• ¾ cup butter (softened)
• 1 cup sugar
• 2 eggs
• 1 teaspoon almond extract
• 1 cup all-purpose flour
• ⅔ cup brown rice flour
• ⅓ cup tapioca starch

Instructions

1. Prepare the Oven and Filling: Preheat your oven to 350°F (175°C). In a bowl, combine the cranberries, ½ cup sugar, and chopped pecans. Stir the mixture well until evenly combined. Pour this filling mixture into a generously buttered 10-inch pie plate, spreading it out evenly.
2. Make the Batter: In a separate mixing bowl, cream together the softened butter and 1 cup sugar until the mixture is smooth and creamy. Add the eggs and almond extract, beating again until the batter becomes light and fluffy. Incorporate the all-purpose flour, brown rice flour, and tapioca starch into the batter with a gentle beat just until combined.
3. Assemble the Pie: Dollop the thick batter evenly over the cranberry filling using a small cookie scoop or spoon. The topping doesn’t need to be perfectly smooth; rustic dollops will bake nicely and create a charming look.
4. Bake the Pie: Place the pie in the preheated oven and bake for 40 to 50 minutes. Check doneness by inserting a toothpick into the topping—it should come out clean, indicating the batter is fully cooked. The topping will be golden and firm to the touch.
5. Serve and Enjoy: Allow the pie to cool slightly before serving. This pie is fantastic served warm, topped with whipped cream or a scoop of vanilla ice cream for a delightful holiday dessert experience.

Notes

• You can use fresh or frozen cranberries depending on availability; no need to thaw frozen cranberries before use.
• For a nut-free version, omit the pecans or substitute with seeds like sunflower or pumpkin seeds.
• The combination of all-purpose flour, brown rice flour, and tapioca starch creates a tender topping with a slight crispness; do not substitute with all all-purpose flour alone.
• Almond extract enhances the flavor, but vanilla extract can be used as a substitute if preferred.
• Store any leftover pie covered in the refrigerator and consume within 3 days.

Keywords: cranberry pie, holiday dessert, Christmas pie, gluten free pie, almond extract pie, pecan cranberry pie, baked cranberry dessert