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Nantucket Holiday Cranberry Pie

A delightful dessert that combines the tartness of cranberries with the nuttiness of pecans, all enveloped in a buttery, sweet filling.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 1/2 cups fresh or frozen cranberries Rinse and drain if frozen.
  • 1/2 cup chopped pecans or sliced almonds Nuts are optional.
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar Divided into two portions.
  • 1 teaspoon almond extract or vanilla extract Use your preferred flavoring.
  • 1 cup all-purpose flour
  • 1/8 teaspoon salt
  • 2 large eggs

Method
 

Preparation
  1. Preheat your oven to 350°F (176°C).
  2. Butter a 9-inch pie plate.
  3. Pour the cranberries into the pie plate and sprinkle with chopped pecans and 1/2 cup of sugar.
Batter Mixing
  1. In a medium mixing bowl, beat together the softened butter and the remaining 1 cup of sugar until smooth and creamy.
  2. Add the almond or vanilla extract, then crack in the eggs one at a time, beating until fluffy.
  3. Gradually reduce the speed to low and fold in the flour and salt until combined.
Baking
  1. Spread the batter evenly over the cranberries in the pie plate.
  2. Bake for 45-50 minutes, until the top is golden brown and a toothpick comes out with a few moist crumbs.
Serving
  1. Serve warm with a scoop of ice cream or a dollop of whipped cream.

Notes

Cover at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze for up to 3 months for longer storage. Optional: add cinnamon or nutmeg for extra spice.