Nantucket Christmas Cranberry Pie
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.
Servings: 8 servings
Ingredients
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
- 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.
Nutrition
Calories: 430kcal | Carbohydrates: 54g | Protein: 4g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 87mg | Sodium: 169mg | Potassium: 86mg | Fiber: 2g | Sugar: 39g | Vitamin A: 606IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg