Nantucket Cranberry Pie
This delightful dessert presents a beautiful blend of tart cranberries and crunchy pecans, topped with a sweet almond-scented batter. As it bakes, the flavors meld together to create a perfectly balanced treat that is sure to please. The finishing touch of a sprinkling of sugar adds a delightful crunch to every bite. Serve this warm with a dollop of ice cream or freshly whipped cream for a truly delightful experience.
— Constant Cookbook
Ingredients
- Butter, For Greasing
- 2 cups (heaping) Cranberries
- 3/4 cups Pecans, Chopped (measure, Then Chop)
- 2/3 cups Sugar
- 1 cup Flour
- 1 cup Sugar
- 1 stick Unsalted Butter, melted
- 2 whole Eggs, Lightly Beaten
- 1 teaspoon Pure Almond Extract
- 1/4 teaspoon Salt
- 1 Tablespoon Sugar For Sprinkling
Instructions
- *Adapted from a recipe by Laurie Colwin* Preheat oven to 350 degrees.
- Generously butter a cake pan or pie pan. Add cranberries to the bottom of the pan. Sprinkle on chopped pecans, then sprinkle on 2/3 cup sugar.
- In a mixing bowl, combine flour, 1 cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine.
- Pour batter slowly over the top in large "ribbons" in order to evenly cover the surface. Spread gently if necessary.
- Bake for 45 to 50 minutes. 5 minutes before removing from oven, sprinkle surface with 1 tablespoon sugar for a little extra crunch.
- Cut into wedges and serve with ice cream or freshly whipped cream.
Cook Time
45M
Prep Time
PT10M
Yield
10
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