See All Recipes

Nantucket Cranberry Pie

This is a more common recipe than I thought – this version is adapted from Laurie Colwin's More Home Cooking.

Nantucket Cranberry Pie

Total Time:

1hrs 15mins

Prep:

30mins

Cook:

45mins

Ingredients

  • butter at room temperature (for greasing the pan)
  • 2 cup fresh or frozen cranberries
  • 1/2 cup pecans or walnuts (chopped)
  • 1 1/2 cups sugar, divided
  • 2 large eggs
  • 1/2 cup butter (melted)
  • grated zest of an orange (optional)
  • 1 tsp vanilla or almond extract
  • 1 cup all-purpose flour
  • pinch salt

How to Make It

1.

Preheat the oven to 350°F.

1.

Preheat the oven to 350°F.

2.

Butter a pie plate or cast iron skillet and spread the cranberries and nuts over the bottom. Sprinkle evenly with 1/2 cup of the sugar.

2.

Butter a pie plate or cast iron skillet and spread the cranberries and nuts over the bottom. Sprinkle evenly with 1/2 cup of the sugar.

3.

In a medium bowl, stir together the sugar, eggs, butter, orange zest (if you’re using it) and the vanilla.

3.

In a medium bowl, stir together the sugar, eggs, butter, orange zest (if you’re using it) and the vanilla.

4.

Stir in the flour and salt and spread the batter gently over the cranberries (don’t worry if you don’t make it quite to the edges).

4.

Stir in the flour and salt and spread the batter gently over the cranberries (don’t worry if you don’t make it quite to the edges).

5.

Bake for 35-40 minutes, until golden and crusty on top, and bubbly around the edges.

5.

Bake for 35-40 minutes, until golden and crusty on top, and bubbly around the edges.

6.

Serve warm, in wedges, with vanilla ice cream.

6.

Serve warm, in wedges, with vanilla ice cream.

Similar Recipes

Comments

comments powered by Disqus