Description
This easy and irresistibly delicious Nantucket Holiday Cranberry Pie is made with tart cranberries, a buttery cake-like topping, and a hint of almond. A festive, crowd-pleasing dessert that comes together in minutes and tastes amazing warm with a scoop of vanilla ice cream.
Ingredients
FILLING
-
2 1/2 cups fresh or frozen cranberries
-
1/2 cup chopped pecans or sliced almonds
-
1/2 cup granulated sugar
TOPPING
-
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
-
Preheat your oven to 350°F (176°C). Butter a 9-inch pie plate.
-
Spread the cranberries evenly in the pie plate. Sprinkle with pecans or almonds and 1/2 cup sugar.
-
In a medium bowl, beat the softened butter and 1 cup sugar until smooth and creamy.
-
Add almond extract or vanilla, then beat in the eggs one at a time until fluffy.
-
Reduce mixer speed to low and slowly add the flour and salt until fully combined.
-
The batter will be thick and sticky. Spread it gently over the cranberry mixture.
-
Bake for 45–50 minutes or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
-
Cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream.
Notes
-
Frozen cranberries may be used straight from the freezer—no thawing needed.
-
Almond extract adds a stronger bakery-style flavor, but vanilla works well too.
-
This pie reheats beautifully; warm individual slices in the microwave for 15–20 seconds.
-
Let the pie rest for 10 minutes before slicing so the juices settle.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 395 kcal
- Sugar: 35 g
- Sodium: 95 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 90 mg