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Nantucket Cranberry Pie

Nantucket Cranberry Pie recipe image
This classic New England dessert is less of a traditional pie and more of a moist, dense cake. The filling features tart, chopped cranberries and crunchy walnuts nestled in a buttery crust, topped with a sweet, almond-scented batter. As it bakes, the fruit sinks into the batter, creating a beautiful marbled effect. The result is a harmonious balance of sweet and tart flavors with a tender crumb. It&# 226;ÂÂs a wonderful, comforting way to end a holiday meal or a cozy weekend brunch, offering a rustic elegance that feels both homemade and sophisticated.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 280
Dietary: Vegetarian
Description
This classic New England dessert is less of a traditional pie and more of a moist, dense cake. The filling features tart, chopped cranberries and crunchy walnuts nestled in a buttery crust, topped with a sweet, almond-scented batter. As it bakes, the fruit sinks into the batter, creating a beautiful marbled effect. The result is a harmonious balance of sweet and tart flavors with a tender crumb. It&# 226;ÂÂs a wonderful, comforting way to end a holiday meal or a cozy weekend brunch, offering a rustic elegance that feels both homemade and sophisticated.
Ingredients
  • 2 cups fresh cranberries, chopped
  • 1/2 cup walnuts, chopped
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 3/4 cup unsalted butter, melted and cooled
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon almond extract
Directions
  1. 1
    Preheat oven to 350ðF (175ðC). Lightly butter a 9-inch pie plate or springform pan.
  2. 2
    In a small bowl, toss the chopped cranberries, chopped walnuts, and 1/2 cup sugar together until the fruit is evenly coated.
  3. 3
    Spread the cranberry and walnut mixture evenly into the prepared pie plate or pan.
  4. 4
    In a large mixing bowl, whisk together the eggs, melted butter, remaining 1/2 cup sugar, flour, salt, and almond extract until smooth and fully combined.
  5. 5
    Pour the batter evenly over the cranberry and walnut mixture in the pan. Do not stir.
  6. 6
    Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  7. 7
    Allow the pie to cool completely in the pan on a wire rack before slicing and serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 280kcal
% Daily Value *
Total Fat 14g22%
Saturated Fat 8g40%
Cholesterol 65mg22%
Sodium 110mg5%
Total Carbohydrate 38g13%
Dietary Fiber 2g8%
Sugars 24g
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe is technically a "pie" but has the texture of a dense fruitcake or cobbler. The cranberries will sink into the batter as it bakes, creating a marbled appearance.

For best results, use fresh cranberries. If using frozen, do not thaw; add them directly to the recipe to prevent mushiness, though the bake time may need to be extended by 5-10 minutes.

Ensure the butter is melted but cooled slightly before mixing with the eggs to prevent scrambling.

Serve at room temperature for the best texture. Leftovers can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.

Keywords: cranberry, pie, cake, walnuts, dessert, baking, christmas, thanksgiving, holiday, fruit, new england, classic, almond, butter, easy, homemade, brunch, fruitcake, nutty, tart
Read it online: https://www.chefs-mate.com/recipe/nantucket-cranberry-pie/