Nantucket Christmas Cranberry Pie Recipe

Introduction

The Nantucket Christmas Cranberry Pie is a festive and comforting dessert perfect for holiday gatherings. With tart cranberries, nutty pecans, and a soft almond-flavored topping, this pie offers a delightful balance of flavors and textures that will wow your guests.

Ingredients

• 2 cups fresh or frozen cranberries
• ½ cup sugar
• ½ cup chopped pecans
• ¾ cup butter (softened)
• 1 cup sugar
• 2 eggs
• 1 teaspoon almond extract
• 1 cup all-purpose flour
• ⅔ cup brown rice flour
• ⅓ cup tapioca starch

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a bowl, combine the cranberries, ½ cup sugar, and chopped pecans. Stir to mix well, then pour the mixture into a generously buttered 10-inch pie plate.
2. Step 2: In a mixing bowl, beat the softened butter and 1 cup sugar together until smooth and creamy. Add the eggs and almond extract, then beat again until the mixture is fluffy.
3. Step 3: Add the all-purpose flour, brown rice flour, and tapioca starch to the butter mixture. Beat once more until all ingredients are fully incorporated and the batter is thick.
4. Step 4: Using a small cookie scoop or spoon, dollop the batter over the cranberry filling in the pie plate. It doesn’t need to be perfectly even, just cover the top as best you can.
5. Step 5: Bake the pie for 40 to 50 minutes. Check doneness by inserting a toothpick into the topping—it should come out clean when the pie is ready.
6. Step 6: Let the pie cool slightly before serving. It’s delicious served warm with whipped cream or vanilla ice cream. Enjoy your festive Nantucket Christmas Cranberry Pie!

Tips & Variations

• For extra flavor, toast the pecans lightly before adding them to the cranberry mixture.
• Substitute almond extract with vanilla extract if preferred.
• Use fresh cranberries for a brighter tartness, or frozen cranberries for convenience.
• Tapioca starch helps bind the filling; you can substitute with cornstarch if needed.
• To make the pie gluten-free, ensure all-purpose flour is replaced with a gluten-free blend.

Storage

Store any leftover pie covered in the refrigerator for up to 3 days. Reheat individual slices gently in the microwave or oven to regain warmth. This pie is best enjoyed fresh but can also be frozen for up to one month; thaw completely before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, you can prepare the pie and bake it a few hours before serving. Just keep it covered at room temperature and rewarm slightly if desired.

What can I use instead of pecans?

If you’re not a fan of pecans, walnuts or almonds make excellent substitutes and provide a similar crunchy texture.

Nantucket Christmas Cranberry Pie Recipe

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4.9 from 73 reviews

This Nantucket Christmas Cranberry Pie features a vibrant cranberry filling topped with a rich, buttery almond-flavored batter. The combination of fresh cranberries, pecans, and a unique blend of flours creates a delightful holiday dessert perfect for your festive table. Serve warm with whipped cream or vanilla ice cream for a comforting treat.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 2 cups fresh or frozen cranberries
• ½ cup sugar
• ½ cup chopped pecans
• ¾ cup butter (softened)

Topping

• 1 cup sugar
• 2 eggs
• 1 teaspoon almond extract
• 1 cup all-purpose flour
• ⅔ cup brown rice flour
• ⅓ cup tapioca starch

Instructions

1. Prepare and preheat: Preheat your oven to 350°F (175°C). Generously butter a 10-inch pie plate to prevent sticking. This sets the stage for assembling the pie.
2. Mix the cranberry filling: In a bowl, combine the cranberries, ½ cup sugar, chopped pecans, and softened butter. Stir well to evenly distribute the ingredients. Pour this mixture into the prepared pie plate, creating the base layer of the pie.
3. Prepare the batter topping: In a separate mixing bowl, beat together 1 cup sugar and softened butter until smooth and creamy. Add the eggs and almond extract, beating again until the mixture is fluffy and light. Incorporate the all-purpose flour, brown rice flour, and tapioca starch, mixing just until combined to form a thick batter.
4. Assemble the pie: Using a small cookie scoop or spoon, dollop spoonfuls of the batter evenly over the cranberry mixture in the pie plate. The distribution doesn’t have to be perfect as it will bake into a rustic topping.
5. Bake and test doneness: Place the pie in the preheated oven and bake for 40-50 minutes. Check for doneness by inserting a toothpick into the topping; it should come out clean when the topping is fully cooked.
6. Serve and enjoy: Remove the pie from the oven and let it cool slightly. Serve warm with whipped cream or vanilla ice cream for a delicious festive dessert.

Notes

• All-purpose flour in this recipe can be substituted with gluten-free flour blends if needed, making it adaptable for gluten-free diets.
• Using frozen cranberries is fine but thaw and drain any excess liquid before mixing to avoid a soggy pie.
• The combination of brown rice flour and tapioca starch adds a nice texture to the topping, giving it a slight crispness and chewiness.
• This pie can be stored in the refrigerator for up to 3 days and reheated gently before serving.
• For enhanced almond flavor, consider adding a few drops of almond extract to the cranberry filling as well.

Keywords: cranberry pie, holiday dessert, Christmas pie, pecan cranberry pie, almond extract dessert