Description
Nantucket Christmas Cranberry Pie is a festive and comforting dessert that combines the tartness of fresh cranberries with a rich, buttery almond-flavored topping. This unique pie features a nutty cranberry filling topped with a soft, cake-like batter made with a blend of all-purpose and gluten-free flours, making it an ideal holiday treat for gatherings. Serve it warm with whipped cream or vanilla ice cream for a delightful seasonal indulgence.
Ingredients
Scale
Filling
- 2 cups fresh or frozen cranberries
- ½ cup sugar
- ½ cup chopped pecans
Topping
- 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 and prepare filling: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the cranberries, ½ cup sugar, and chopped pecans. Stir until well mixed, then pour this mixture into a generously buttered 10-inch pie plate, spreading it evenly across the bottom.
- Prepare topping batter: In a separate mixing bowl, beat together the softened butter and 1 cup sugar until smooth and creamy. Add the eggs one at a time along with the almond extract, beating well after each addition until the mixture becomes fluffy.
- Add the flour mixture: Gradually add the flours (all-purpose flour, brown rice flour) and tapioca starch to the wet ingredients, beating just until the batter is combined and slightly thickened. Avoid overmixing to keep the topping tender.
- Assemble the pie: Using a small cookie scoop or spoon, dollop spoonfuls of the batter evenly over the cranberry filling in the pie plate. There’s no need to smooth it out perfectly; an uneven topping is part of the rustic charm.
- Bake and test for doneness: Place the pie in the preheated oven and bake for 40 to 50 minutes. Test the topping by inserting a toothpick into the cake-like layer; it should come out clean when the pie is fully cooked.
- Serve: Remove from the oven and let the pie cool slightly. Serve warm, ideally with whipped cream or vanilla ice cream for a cozy holiday dessert experience.
Notes
- You can use fresh or frozen cranberries based on availability.
- The mixture of flours, including brown rice flour and tapioca starch, provides a gluten-free option that yields a tender topping.
- The almond extract lends a distinctive nutty flavor that complements the cranberries and pecans beautifully.
- Use a generously buttered pie plate to prevent sticking and add richness to the crust base.
- This pie is best enjoyed warm but can be reheated gently before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cranberry pie, holiday pie, Nantucket pie, gluten-free dessert, cranberry dessert, Christmas pie, almond extract pie, pecan dessert
