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Easy Nantucket Cranberry Pie Recipe

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★★★★★

4.9 from 554 reviews

This Easy Nantucket Cranberry Pie combines tart cranberries, crunchy nuts, and a buttery sugar-topped cake layer for a delightful dessert perfect for any season. The pie features a tart cranberry and nut base topped with a thick, cake-like batter that bakes to a golden finish. Simple to prepare and delicious served warm or at room temperature with whipped cream or ice cream, this classic treat is ideal for holiday gatherings or cozy nights.

Ingredients

Scale

Filling Ingredients

  • 2 1/2 cups cranberries (fresh or frozen, coarsely chopped)
  • 1/2 cup pecans or walnuts (chopped)
  • 1/2 cup white sugar

Cake Topping Ingredients

  • 2 large eggs (lightly beaten)
  • 3/4 cup (12 tablespoons) unsalted butter (softened)
  • 1 cup white sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt (adjust if using salted butter; about half)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly butter a 10-inch pie plate and set it aside to ensure the pie doesn’t stick during baking.
  2. Mix Filling: In a bowl, combine the coarsely chopped cranberries, chopped nuts (pecans or walnuts), and 1/2 cup of white sugar. Toss together until evenly mixed to create the tart filling layer.
  3. Assemble Filling: Spread the cranberry and nut mixture evenly across the bottom of the prepared buttered pie plate, creating a consistent base layer.
  4. Prepare Cake Batter: In a separate mixing bowl, beat together the two lightly beaten eggs, softened unsalted butter, 1 cup of white sugar, all-purpose flour, salt, vanilla extract, and almond extract until fully combined. The batter should be thick in consistency.
  5. Top Filling with Batter: Using an ice cream scooper, dollop the thick batter evenly over the cranberry filling. Then, with a flat spatula, gently spread the batter as close to the edges of the pan as possible to cover the filling completely.
  6. Bake the Pie: Place the pie in the preheated oven and bake for 40 to 45 minutes, or until a toothpick or tester inserted into the center of the cake topping comes out clean and the topping is golden and set.
  7. Cool and Serve: Remove the pie from the oven and let it cool. The pie’s flavors deepen if allowed to sit and develop for several hours or overnight, but it can also be enjoyed warm or at room temperature on the same day.
  8. Serving Suggestion: Serve the pie on its own or enhance it with a dollop of whipped cream or a scoop of vanilla ice cream for a richer dessert experience.

Notes

  • For best texture and flavor, chill cranberries before chopping if they are fresh.
  • If using salted butter, reduce added salt to about 1/4 teaspoon to avoid over-salting.
  • The pie can be made a day ahead; flavor improves after resting.
  • Use an ice cream scooper to evenly distribute thick batter for easier spreading.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • Make sure to bake until a tester comes out clean to ensure the cake topping is fully cooked.

Keywords: cranberry pie, Nantucket pie, fall dessert, holiday pie, cranberry dessert, nutty pie, easy pie recipe, cake topping pie

Find it online: https://cookcrisis.com/easy-nantucket-cranberry-pie-recipe/