From the crunch of the sugar crust on the bottom to the juicy cranberries to the flaky cake layer on top; Nantucket Christmas Cranberry Pie is cranberry dessert heaven.
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Dessert
Cuisine: American
Servings: 8servings
Calories: 430kcal
Ingredients
Filling Ingredients
2cupsfresh or frozen cranberries
½cupsugar
½cupchopped pecans
Topping Ingredients
¾cupbuttersoftened
1cupsugar
2eggs
1teaspoonalmond extract
1cupall-purpose flour*
*Gluten-Free Alternative
⅔cupbrown rice flour
⅓cuptapioca starch
Instructions
Preheat the oven to 350°F. Combine the filling ingredients and stir to combine. Pour into a generously buttered 10" pie plate.
Combine the butter and sugar in a mixing bowl and beat until smooth. Add the eggs and almond extract and beat again until fluffy. Add the flour and beat once more.
Spread the thick batter over the cranberry mixture in the pan. I used a small cookie scoop to quickly dollop spoonfuls across the top of the pie. It doesn't need to look perfect.
Bake for 40-50 minutes, test doneness with a toothpick, just to make sure the topping is cooked through. Serve warm with whipped cream or vanilla ice cream. Enjoy!
Notes
If you do not have a 10" pan, a 9" pan will work fine, it will simply need about 10 extra minutes of baking time.