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Nantucket Holiday Cranberry Pie

Nantucket Holiday Cranberry Pie a festive Nantucket-style cranberry pie with tart cranberries, crunchy nuts, and a buttery almond-infused topping, perfect for holiday gatherings.
Calories:
Author: Sandra Myers

Ingredients

For the Filling

  • 2 ½ cups fresh or frozen cranberries
  • ½ cup chopped pecans or sliced almonds
  • ½ cup granulated sugar

For the Topping

  • ¾ cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 teaspoon almond extract or vanilla extract
  • 1 cup all-purpose flour
  • 1/8 teaspoon salt
  • 2 eggs

Instructions

  • Preheat oven to 350°F (176°C). Butter a 9-inch pie plate, add cranberries, sprinkle with chopped pecans and ½ cup sugar.
  • Beat softened butter and 1 cup sugar until smooth and creamy.
  • Add eggs one at a time and almond or vanilla extract, beating until light and fluffy.
  • Gradually mix in flour and salt on low speed until fully combined.
  • Spread batter evenly over the cranberry mixture in the pie plate.
  • Bake 45–50 minutes until a toothpick comes out with a few moist crumbs and top is lightly golden.
  • Cool slightly before serving; pair with vanilla ice cream if desired.