Tuesday, September 22, 2020

Nantucket Christmas Cranberry Pie

Nantucket Christmas Cranberry Pie

Nantucket Christmas Cranberry Pie is an easy dessert to make, but special enough to serve this holiday season. No blender required, just a few minutes of active time, and this delicious dessert is ready to go!


  • 1 cup all-purpose flour
  • 1/4 teaspoon of salt
  • 1 1/2 cups granulated sugar divided
  • 2 large eggs, lightly beaten
  • 3/4 cup unsalted butter, melted and cooled
  • 1/2 teaspoon vanilla extract
  • 2 cups coarsely chopped fresh or frozen cranberries
  • 1/2 cup chopped walnuts or pecans
  • 1 teaspoon of almond extract can replace vanilla


First, preheat the oven to 325 degrees.

Then, spray 9-inch springform pan with cooking spray. Pour the cranberries to the bottom of the pan. 
Sprinkle the chopped nuts and 1/2 cup granulated sugar over the berries. Put aside.

Combine flour, butter, almond extract, vanilla extract, salt, and eggs with the remaining cup of sugar in a large bowl. Stir until well combined.

Pour the cake batter over the berries and gently smooth the top. Bake for 40 to 55 minutes, until the edges of the cake are lightly golden and the center is set.

Let cool for 2 hours on a wire rack, then serve.
It is best to eat the pie the same day it is prepared, but you can store it for up to a day, covered, at room temperature before serving.

If you have an uneaten cake, you can store it in the refrigerator for up to 2 days; skip the slices in the microwave to soften them a bit before serving as the refrigerator makes the cake quite hard. Happy Cooking Time.