Nantucket Holiday Cranberry Pie Recipe

Introduction

This Nantucket Holiday Cranberry Pie is a festive treat that perfectly balances tart cranberries with a rich, buttery topping. It’s easy to make and sure to impress at any holiday gathering.

Ingredients

• 2 1/2 cups fresh or frozen cranberries
• 1/2 cup chopped pecans or sliced almonds
• 1/2 cup granulated sugar (for filling)
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar (for topping)
• 1 teaspoon almond extract or vanilla extract
• 1 cup all purpose flour
• 1/8 teaspoon salt
• 2 eggs

Instructions

1. Step 1: Preheat the oven to 350°F (176°C). Butter a 9-inch pie plate, then spread the cranberries evenly in the plate. Sprinkle chopped pecans and 1/2 cup sugar over the cranberries.
2. Step 2: In a medium bowl, beat the softened butter and 1 cup of sugar on medium speed until smooth.
3. Step 3: Continue beating and add the almond or vanilla extract, then add the eggs one at a time, beating until the mixture is fluffy.
4. Step 4: Reduce the mixer speed to low, gradually add the flour and salt, and beat just until combined. The batter will be sticky.
5. Step 5: Using a spatula, spread the batter evenly over the cranberries in the pie plate.
6. Step 6: Bake for 45–50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
7. Step 7: Let the pie cool slightly before serving. A scoop of ice cream is perfect alongside this warm pie.

Tips & Variations

• Use pecans for a richer, buttery crunch or almonds for a lighter, nuttier flavor.
• For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
• If you prefer a more pronounced almond flavor, increase almond extract to 1 1/2 teaspoons.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. Reheat individual slices briefly in the microwave for a warm, delicious treat. This pie is best enjoyed within a couple of days for maximum freshness.

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 pie a day in advance and store it in the refrigerator. Rewarm before serving for the best taste and texture.

Can I use frozen cranberries instead of fresh?

Absolutely. Frozen cranberries work well in this recipe—just thaw them slightly and drain any excess liquid before assembling the pie.

Nantucket Holiday Cranberry Pie Recipe

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This Nantucket Holiday Cranberry Pie is a delightful festive dessert featuring a tart cranberry and nut filling topped with a rich, buttery almond-flavored crust. It combines fresh or frozen cranberries with crunchy pecans or almonds, enveloped in a soft, sweet topping that bakes to golden perfection. Perfect for holiday celebrations and served best warm with a scoop of ice cream.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Filling Ingredients:

• 2 1/2 cups fresh or frozen cranberries
• 1/2 cup chopped pecans or sliced almonds
• 1/2 cup granulated sugar

Topping Ingredients:

• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 teaspoon almond extract or vanilla extract
• 1 cup all-purpose flour
• 1/8 teaspoon salt
• 2 eggs

Instructions

1. Prepare the oven and pie plate: Preheat your oven to 350°F (176°C). Butter a 9-inch pie plate thoroughly to prevent sticking and ensure easy serving later.
2. Assemble the filling: Place the fresh or frozen cranberries into the buttered pie plate. Sprinkle the chopped pecans or sliced almonds evenly over the cranberries, then sprinkle 1/2 cup of granulated sugar on top to sweeten and balance the tartness.
3. Make the topping batter: In a medium bowl, beat the softened unsalted butter and 1 cup of granulated sugar on medium speed until the mixture becomes smooth and creamy.
4. Add flavor and eggs: Continue beating the mixture, adding the almond or vanilla extract and eggs one at a time. Beat each egg until the mixture becomes light and fluffy to create a rich texture.
5. Incorporate dry ingredients: Reduce the mixer speed to low. Gradually add the all-purpose flour and salt to the wet mixture and beat until just combined. The batter will be sticky and thick.
6. Assemble the pie: Using a spatula, scoop the sticky batter over the cranberry filling in the pie plate. Spread the topping evenly to cover the fruit layer completely for an even bake.
7. Bake the pie: Place the pie in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center of the topping comes out with a few moist crumbs, indicating it is perfectly baked.
8. Serve: Allow the pie to cool slightly before serving. For a classic holiday touch, serve warm with a scoop of vanilla ice cream to complement the sweet and tart flavors.

Notes

• You can substitute pecans with almonds according to your preference or availability.
• Make sure the butter is softened but not melted to achieve the right batter consistency.
• Using fresh cranberries gives a more vibrant tart flavor, but frozen cranberries work well too—no need to thaw before using.
• Almond extract adds a traditional holiday flavor, but vanilla extract can be used as a gentle alternative.
• Serving the pie warm with ice cream enhances the overall taste and texture.

Keywords: cranberry pie, holiday pie, Nantucket cranberry pie, festive dessert, cranberry almond pie, baked cranberry dessert