Nantucket Holiday Cranberry Pie (Recipe for Printing)
Celebrate the holiday season with this Nantucket-inspired cranberry dessert, featuring a tender crumb, tart cranberries, and crunchy pecans. Deliciously easy to bake. Save & click.
# What You Need:
→ Filling
01 -
2 cups fresh cranberries
02 -
1/2 cup pecans, chopped
03 -
1/2 cup granulated sugar
→ Batter
04 -
1/2 cup unsalted butter, softened
05 -
1 cup granulated sugar
06 -
2 large eggs
07 -
1 teaspoon pure vanilla extract or almond extract
08 -
1 cup all-purpose flour
09 -
1/4 teaspoon kosher salt
→ For the pan
10 -
Butter for greasing the pie dish
# How to Make It:
01 -
Preheat the oven to 350°F (176°C). Butter a 9-inch pie dish thoroughly.
02 -
Distribute cranberries evenly in the prepared pie dish. Top with chopped pecans and sprinkle with 1/2 cup of sugar.
03 -
In a medium bowl, beat softened butter and 1 cup sugar together on medium speed until smooth and creamy. Add vanilla or almond extract and eggs, one at a time, beating until the mixture is light and fluffy.
04 -
Reduce mixer speed to low, then gradually add flour and salt, beating until just combined. The batter will be sticky.
05 -
Transfer the batter over the cranberry-pecan layer using a spatula. Spread evenly to cover the fruit and nuts completely.
06 -
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted in the center emerges with a few moist crumbs.
07 -
Allow to cool slightly before serving. Enjoy with a scoop of vanilla ice cream if desired.
# Extra Tips:
01 -
For an extra festive touch, use a combination of almond and vanilla extracts. Ensure the butter is softened for a smooth batter.