Nantucket Christmas Cranberry Pie Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
