Nantucket Christmas Cranberry Pie Recipe

Introduction

Nantucket Christmas Cranberry Pie is a festive and comforting dessert that combines tart cranberries with a rich, buttery topping. This pie is perfect for holiday gatherings or any time you want to enjoy a nostalgic treat with a modern twist.

Ingredients

• 2 cups fresh or frozen cranberries
• ½ cup sugar
• ½ cup chopped pecans
• ¾ cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon almond extract
• 1 cup all-purpose flour
• For a gluten-free alternative: ⅔ cup brown rice flour and ⅓ cup tapioca starch

Instructions

1. Step 1: Preheat the oven to 350°F. Combine the cranberries, ½ cup sugar, and chopped pecans in a bowl and stir to mix well. Pour this filling into a generously buttered 10-inch pie plate.
2. Step 2: In a mixing bowl, beat together the softened butter and 1 cup sugar until smooth. Add the eggs and almond extract, beating until the mixture is fluffy. Stir in the flour (or gluten-free flour blend) and beat just once to combine.
3. Step 3: Spread or dollop the thick batter evenly over the cranberry mixture in the pie plate. Using a small spoon or cookie scoop helps to drop spoonfuls across the filling. The topping doesn’t need to be perfect.
4. Step 4: Bake for 40 to 50 minutes. Check with a toothpick to ensure the topping is cooked through. The pie is ready when the toothpick comes out clean and the topping is golden.
5. Step 5: Serve warm, topped with whipped cream or vanilla ice cream for extra indulgence. Enjoy your Nantucket Christmas Cranberry Pie!

Tips & Variations

• If you only have a 9-inch pie plate, it will work fine but expect to add about 10 extra minutes to the baking time.
• For added texture, sprinkle some extra chopped pecans on top before baking.
• Try substituting almond extract with vanilla extract if preferred for a different flavor.
• Frozen cranberries work well; just thaw slightly before mixing to reduce excess moisture.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. Reheat individual slices gently in the microwave or oven until warm, or enjoy cold. This pie is best eaten within a few days for optimal flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, you can prepare the filling and topping separately and assemble the pie shortly before baking. Alternatively, bake it in advance and reheat before serving.

Can I use fresh nuts instead of pecans?

Absolutely. Walnuts or almonds can be used as a substitute if you prefer or have them on hand.

Nantucket Christmas Cranberry Pie Recipe

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Nantucket Christmas Cranberry Pie is a festive and delicious dessert combining tart cranberries with a rich almond-flavored buttery topping. This pie features fresh or frozen cranberries mixed with sugar and pecans as the filling, topped with a smooth, cakey batter spread over the fruit before baking to golden perfection. Perfect for holiday celebrations, it pairs wonderfully with whipped cream or vanilla ice cream.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Filling Ingredients

• 2 cups fresh or frozen cranberries
• ½ cup sugar
• ½ cup chopped pecans

Topping Ingredients

• ¾ cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon almond extract
• 1 cup all-purpose flour

Gluten-Free Alternative

• ⅔ cup brown rice flour
• ⅓ cup tapioca starch

Instructions

1. Preheat Oven: Preheat your oven to 350°F to prepare for baking the pie.
2. Prepare Filling: In a mixing bowl, combine 2 cups of fresh or frozen cranberries, ½ cup sugar, and ½ cup chopped pecans. Stir well to mix the ingredients evenly.
3. Assemble Filling in Pan: Generously butter a 10-inch pie plate and pour the cranberry filling mixture evenly into the plate.
4. Make Topping Batter: In a separate mixing bowl, beat ¾ cup softened butter and 1 cup sugar together until smooth and creamy. Add 2 eggs and 1 teaspoon almond extract, then beat again until the mixture is fluffy. Stir in 1 cup all-purpose flour (or the gluten-free flour blend) and beat once more until combined.
5. Top the Filling: Using a small cookie scoop or spoon, dollop the thick batter evenly over the cranberry filling. It does not need to be perfectly smooth or uniform.
6. Bake: Place the pie in the preheated oven and bake for 40 to 50 minutes. Check doneness by inserting a toothpick into the topping; it should come out clean, indicating the topping is fully cooked.
7. Serve: Remove from the oven and let cool slightly. Serve warm with whipped cream or vanilla ice cream for a delightful holiday treat. Enjoy!

Notes

• If you do not have a 10-inch pie plate, a 9-inch pie plate will work fine; just increase the baking time by about 10 minutes to ensure it cooks through.
• The topping batter can be dolloped roughly over the filling—no need for perfect spreading.
• Serving the pie warm enhances the flavor, especially alongside whipped cream or ice cream.

Keywords: cranberry pie, Christmas pie, holiday dessert, cranberry dessert, Nantucket pie, cranberry pecan pie, almond extract dessert, seasonal pie