Description
Nantucket Cranberry Pie is a delightful holiday dessert featuring a crunchy sugar crust, a juicy cranberry and pecan filling, and a flaky almond-scented cake topping. This comforting pie combines tart cranberries with a sweet, nutty layer for a perfect balance of flavors and textures, ideal for festive gatherings.
Ingredients
Filling Ingredients
- 2 cups fresh or frozen cranberries
- ½ cup sugar
- ½ cup chopped pecans
Topping Ingredients
- ¾ cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon almond extract
- 1 cup all-purpose flour (or gluten-free alternative below)
Gluten-Free Alternative
- ⅔ cup brown rice flour
- ⅓ cup tapioca starch
Instructions
- Preheat Oven and Prepare Filling: Preheat the oven to 350°F (175°C). In a bowl, combine 2 cups of fresh or frozen cranberries, ½ cup sugar, and ½ cup chopped pecans. Stir to combine the filling ingredients evenly. Butter a 10-inch pie plate generously and pour the cranberry mixture into it.
- Make Cake Topping Batter: In a separate mixing bowl, cream together ¾ cup softened butter and 1 cup sugar until smooth. Beat in 2 eggs and 1 teaspoon almond extract until the mixture is fluffy. Gradually add 1 cup all-purpose flour (or the gluten-free flour blend of ⅔ cup brown rice flour and ⅓ cup tapioca starch) and beat once more to combine evenly.
- Assemble the Pie: Using a small cookie scoop or spoon, dollop the thick batter evenly over the cranberry mixture in the pie dish. The topping doesn’t need to be perfectly smooth or even; rustic dollops create a charming look.
- Bake the Pie: Place the pie in the preheated oven and bake for 40-50 minutes. Test for doneness by inserting a toothpick into the topping; it should come out clean, indicating the cake layer is cooked through.
- Serve: Allow the pie to cool slightly, then serve warm. It pairs wonderfully with whipped cream or vanilla ice cream for an indulgent finish. Enjoy your Nantucket Cranberry Pie!
Notes
- Frozen cranberries can be used in place of fresh; no need to thaw before assembling.
- For a gluten-free version, substitute the all-purpose flour with the provided brown rice flour and tapioca starch blend.
- Almond extract adds a subtle nutty flavor that enhances the topping’s taste; do not skip.
- Test the cake topping with a toothpick to avoid undercooked batter.
- Leftovers can be refrigerated and warmed gently before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
