Nantucket Christmas Cranberry Pie Recipe
This Nantucket Christmas Cranberry Pie is a festive dessert featuring a tart cranberry and pecan filling topped with a buttery, fluffy almond-flavored batter. Its unique two-layer composition combines the bright, tangy cranberry and nutty pecan base with a soft, cake-like topping, making it perfect for holiday celebrations. Serve warm with whipped cream or vanilla ice cream for a delightful 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 Ingredients
- 2 cups fresh or frozen cranberries
- ½ cup sugar
- ½ cup chopped pecans
Topping Ingredients
- 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
- Preheat Oven and Prepare Filling: Preheat your oven to 350°F (175°C). In a bowl, combine the cranberries, ½ cup sugar, and chopped pecans. Stir well to mix the filling ingredients evenly. Butter a 10-inch pie plate generously, then pour the cranberry mixture into the prepared pie plate, spreading it out evenly.
- Make the Topping Batter: In a separate mixing bowl, cream together the softened butter and 1 cup sugar until smooth. Add the eggs and almond extract to the mixture and beat until fluffy and well combined. Gradually add the all-purpose flour, brown rice flour, and tapioca starch, beating just enough to incorporate the flours into the batter.
- Assemble the Pie: Using a small cookie scoop or spoon, dollop the thick batter evenly across the top of the cranberry filling. The topping does not need to be perfectly smooth or even; rustic dollops are perfectly fine and add to the pie’s charm.
- Bake the Pie: Place the pie in the preheated oven and bake for 40 to 50 minutes. Check doneness by inserting a toothpick into the topping; it should come out clean indicating the batter is cooked through. The topping should be golden and firm to the touch.
- Serve: Allow the pie to cool slightly before serving. For an extra special touch, serve warm with whipped cream or vanilla ice cream. Enjoy this festive and flavorful dessert!
Notes
- You can use fresh or frozen cranberries; no need to thaw frozen cranberries before mixing.
- Brown rice flour and tapioca starch substitute for gluten-free flours for a light topping texture.
- The almond extract adds a lovely nutty aroma but can be substituted with vanilla extract if preferred.
- Pie tastes best served warm and pairs beautifully with vanilla ice cream or whipped cream.
- Use a small cookie scoop or spoon to create rustic topping dollops easily.
- Check the pie early at 40 minutes to prevent overbaking, as ovens vary.
Keywords: cranberry pie, Christmas dessert, holiday pie, pecan cranberry pie, festive desserts, almond extract pie, gluten-free topping
