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Nantucket Holiday Cranberry Pie

An easy, rustic New England dessert featuring tart fresh cranberries and walnuts topped with a sweet almond-scented cake batter.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert, Pie
Cuisine: American, New England
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

The Filling
  • 2 cups fresh cranberries washed and dried
  • 0.5 cup walnuts chopped
  • 0.5 cup granulated sugar for tossing fruit
The Batter
  • 1 large egg
  • 0.5 cup unsalted butter melted and cooled
  • 1 tsp almond extract
  • 1 cup all-purpose flour
  • 0.5 cup granulated sugar for batter
  • 1 pinch salt

Equipment

  • 9-inch pie plate
  • Mixing bowl
  • Whisk
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Generously grease a 9-inch pie plate.
  2. Place cranberries and walnuts in the bottom of the pie plate. Sprinkle with 1/2 cup sugar and toss to coat.
  3. In a mixing bowl, whisk the egg, melted butter, and almond extract.
  4. Stir in the flour, pinch of salt, and the remaining 1/2 cup sugar until a thick batter forms.
  5. Pour the batter over the cranberries, spreading it gently to cover most of the fruit.
  6. Bake for 40-45 minutes until the crust is golden brown and a tester comes out clean.
  7. Cool slightly before serving warm with vanilla ice cream.

Notes

The batter will be thick and might not cover every single berry. This is normal and creates the rustic look.