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Nantucket Cranberry Pie

January 5, 2011

Back around Thanksgiving, I couldn’t help myself and bought quite a few bags of fresh cranberries. Call it a tribute to growing up in New England. Of course I didn’t manage to use them all up (mostly because I wasn’t the host of Thanksgiving dinner this year), so I froze a number of the bags. Then I stumbled on a recipe for “Nantucket Cranberry Pie” by Pioneer Woman. Cranberries? In a pie that’s really not very much like a pie? That’s from Nantucket???! How could I not try it?  Behold my slightly adapted variation!

You will need:

  • Margarine, softened for greasing
  • 2 c cranberries, heaping
  • 3/4 c walnuts, chopped (or pecans)
  • 1 2/3 c sugar, divided (well, cranberries are tart!)
  • 1 c flour
  • 1 stick margarine, melted
  • 2 eggs, lightly beaten
  • 1/2 t almond extract
  • 1/2 t vanilla extract
  • 1/4 t salt
  • T sugar for sprinkling

Then you…

  1. Preheat the oven to 350. Generously grease a pie plate (or cake pan) with softened margarine.
  2. Dump the cranberries in the pan and try to even them out.
  3. Sprinkle them with the chopped nuts and then 2/3 c of the sugar.
  4. In a medium mixing bowl, combine the flour, 1 c sugar, melted butter, eggs, almond extract, vanilla extract and salt. Stir gently to combine.
  5. Pour batter over the top. Use large “ribbons” of batter to evenly cover the surface. Spread gently, if needed.
  6. Bake 45-50 minutes.  5 minutes before removing from the oven, sprinkle the surface of the pie with the last tablespoon of sugar. Enjoy!

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One comment

  1. Red yumminess! Everything New England is great!



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