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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.

Ingredients

Scale

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

Find it online: https://nayabaker.com/nantucket-christmas-cranberry-pie-recipe/