Nantucket Christmas Cranberry Pie
A delightful cranberry pie featuring a sweet almond topping and crunchy pecans.
Equipment
- Oven Preheat to 350°F (175°C)
- Mixing bowl For combining ingredients.
- Pie Plate 10-inch, butter generously.
Ingredients
Main Ingredients
- 2 cups fresh or frozen cranberries
- 1 cup sugar
- 0.5 cup chopped pecans toasted for extra crunch if desired
- 0.75 cup butter softened
- 2 large eggs
- 1 teaspoon almond extract
- 1 cup all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix cranberries, 1/2 cup sugar, and chopped pecans. Pour this mixture into a generously buttered 10-inch pie plate.
- Cream together softened butter and 1 cup sugar in a mixing bowl until smooth.
- Add eggs and almond extract to the butter-sugar mix and beat until fluffy.
- Gradually add flour to the wet ingredients and mix until well combined.
- Spread the thick batter over the cranberry mixture in the pie plate.
- Bake the pie for 40-50 minutes until a toothpick inserted into the topping comes out clean.
- Serve the pie warm with whipped cream or vanilla ice cream.
Notes
For added crunch, consider toasting the pecans before adding them to the cranberry mixture.