Nantucket Cranberry Pie
A delightful dessert that balances sweet and tart flavors, featuring fresh cranberries and crunchy pecans in a buttery, almond-infused batter.
Ingredients
Filling
- 2 cups fresh cranberries Make sure to use fresh cranberries for the best flavor.
- 1 cup granulated sugar Adjust the sugar level based on your sweetness preference.
- 1 cup chopped pecans You can substitute with walnuts or almonds for variation.
Batter
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted Ensure the butter is melted.
- 1/2 cup almond flour For added flavor.
- 1/2 teaspoon almond extract
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the cranberries, sugar, and pecans; set aside.
- In another bowl, mix the melted butter, all-purpose flour, almond flour, eggs, almond extract, vanilla extract, and salt until smooth.
Assembly
- Pour the cranberry mixture into a pie crust or greased pie pan.
- Pour the batter over the cranberry filling and spread it evenly.
Baking
- Bake for 50-60 minutes or until golden brown and set.
- Let cool slightly before serving. Enjoy warm or at room temperature!
Notes
This pie can be served with a scoop of vanilla ice cream or whipped cream on top. You can garnish it with extra pecans or a sprinkle of powdered sugar for a nice touch. To store leftover pie, cover it and refrigerate for 3-5 days, or freeze for up to 3 months.