Nantucket Christmas Cranberry Pie Recipes

NANTUCKET CRANBERRY PIE

Steps:

• *Adapted from a recipe by Laurie Colwin* Preheat oven to 350 degrees.
• Generously butter a cake pan or pie pan. Add cranberries to the bottom of the pan. Sprinkle on chopped pecans, then sprinkle on 2/3 cup sugar.
• In a mixing bowl, combine flour, 1 cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine.
• Pour batter slowly over the top in large "ribbons" in order to evenly cover the surface. Spread gently if necessary.
• Bake for 45 to 50 minutes. 5 minutes before removing from oven, sprinkle surface with 1 tablespoon sugar for a little extra crunch.
• Cut into wedges and serve with ice cream or freshly whipped cream.

NANTUCKET CHRISTMAS CRANBERRY PIE {TRADITIONAL AND GLUTEN FREE RECIPES}

Steps:

• Preheat the oven to 350 degrees. 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!

NANTUCKET CHRISTMAS CRANBERRY PIE

Steps:

• Preheat oven to 350F.
• In a medium bowl, add cranberries, 1/2 cup sugar, and pecans. Mix well and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, add butter and remaining 1 cup sugar. Beat until smooth. Add eggs and beat until fluffy.
• Add the brown rice flour, tapioca starch or arrowroot powder, and almond extract. Mix until well-combined. Set batter aside.
• Generously butter a 10-inch pie plate.
• Pour fresh cranberry mixture into pie plate.
• Scoop the batter over cranberry mixture.
• Bake for 35-42 minutes or until pie is golden. Use a toothpick or cake tester to make sure the top is cooked through.
• Decorate pie with sugared cranberries and garnish with fresh mint leaves.
• Serve warm with vanilla ice cream.

NANTUCKET CRANBERRY PIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray an 8-inch deep dish pie pan with cooking spray. Pour cranberries, pecans, and 1/2 cup sugar into the pie pan.
• Combine flour, remaining 3/4 cup sugar, melted butter, eggs, and almond extract in a bowl. Mix with an electric beater until creamy and white in color. Pour over cranberry mixture in the pie pan.
• Bake in the preheated oven until slightly crusty on the edges, lightly set in the middle, and light golden in color, about 35 minutes. Don't overbake; you do not want to dry it out to a cake-like consistency.

NANTUCKET CRANBERRY PIE

Steps:

• For the Filling: Preheat the oven to 350 degrees F.
• Place the cranberries in a buttered, 10-inch pie plate. Toss the sugar and walnuts over the berries.
• For the Topping: Cream the eggs and the butter with the sugar. Add the flour and almond extract to the mixture, lightly tossing with a fork.
• Pour the topping over the cranberry mixture and bake for 35 to 40 minutes. Serve warm with whipped cream.

NANTUCKET CRANBERRY TART

Steps:

• In a small bowl, combine the cranberries, 1/2 cup sugar and almonds. Transfer to a greased 11-in. fluted tart pan with a removable bottom. Place on a baking sheet., In a small bowl, beat the eggs, butter, extract and remaining sugar. Beat in flour just until moistened (batter will be thick). Spread evenly over berries. , Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Dust with confectioners' sugar. Refrigerate leftovers.