Nantucketcranberrypie 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 CRANBERRY PIE

Steps:

• Preheat oven to 350 degrees F. Prepare the baking pan (pie pan or round cake pan) by generously greasing the bottom & sides with butter. Now is not the time to be stingy with the butter.
• Add cranberries, then chopped pecans to the prepared pan, and top with 1/2 cup of sugar.
• Combine flour, 3/4 cup sugar, melted butter, eggs, vanilla, almond extract and salt in a medium-size mixing bowl. Stir until just combined. The batter will be thick.
• Pour the batter over the cranberry mixture, completely covering the cranberries. If you need to spread the batter for better coverage - be gentle so you don't pull the cranberries above the batter.
• Bake for 40-45 minutes, until toothpick comes out clean. If using optional turbinado sugar, remove from oven 5 minutes before done, sprinkle with sugar and return to oven to finish baking.
• Allow to cool slightly before cutting. May be served warm or at room temperature. Top with whipped cream or ice cream if desired.

NANTUCKET CRANBERRY PIE

Steps:

• Combine cranberries, walnuts and 1/2 c sugar. Spread evenly into a 10" pie plate or springform pan.
• Combine remaining sugar with remaining ingredients; beat until smooth. Pour over cranberries and walnuts in pie plate.
• Bake in preheated 350F oven for 40 minutes.

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.