Would you believe it if I told you that I made this pie last year during the holidays with the full intention of sharing it with all of you before Christmas?
Well, believe it, because it’s a true story. These pictures have just been sitting on our memory card for a full year, and let me tell you…
It has been one LONG year because this pie is so good.
Or is it a cake? You decide…but I’m going with pie. Even though you bake it in a cake pan. It’s all very complicated over here.
I originally made this pie about five and a half years ago when we were having some friends over for dinner. It was fast, it was easy, and it was good.
And I didn’t have any leftovers.
Josh, the hunky guy I married, also LOVES this pie. Why? Well, let’s just say he doesn’t share my affinity for overly sweet desserts. This is not overly sweet. It’s sweet and tart, which is kind of a perfect combination when this season is overrun with sweet, sweet, and more sweet treats!
Since Thanksgiving is right around the corner, this would also make a really fun pie for the family gathering you’ll likely either be hosting or attending. It’s something different, and while I know some people are all like,”We don’t mess with traditions…” when it comes to the Thanksgiving menu, this is one pie I think naysayers will rather enjoy digging into.
Hopefully, by the end of the evening, everyone will be “giving thanks” as they sit around the table, laughing, talking, and eating good food. Like this pie!
Catz in the Kitchen
This easy, quick recipe for delicious Nantucket Cranberry Pie is a delightful alternative to traditional sweet desserts with its tart, bright flavors!
15 minPrep Time
45 minCook Time
1 hrTotal Time
- Butter, for greasing the cake pan
- 2 cups (heaping) cranberries
- 3/4 cup pecans, chopped
- 2/3 cup sugar
- 1 cup flour
- 1 cup sugar
- 1 stick (1/2 cup) unsalted butter, melted
- 2 whole eggs, lightly beaten
- 1 tsp pure almond extract
- 1/4 tsp salt
- 1 tbsp sugar, for sprinkling the top of the pie
- Pre-heat oven to 350 degrees.
- Generously butter a cake pan. Add cranberries to the bottom of the pan. Sprinkle the chopped pecans on top of the cranberries, followed by 2/3 cup sugar.
- In a mixing bowl, combine flour, 1 cup sugar, melted butter, egg, almond extract, and salt. Stir gently until just combined. Pour batter slowly over the top of the pecans in large ribbons so that you can cover the entire surface of the cake pan. Spread gently if needed.
- Bake for 45-50 minutes. 5 minutes before removing, sprinkle the top of the pie with 1 tablespoon of sugar.
- Cut into pie slices and serve with ice cream or whipped cream or both!