Nantucket Holiday Cranberry Pie
A delightful pie combining fresh cranberries with a rich pecan topping, perfect for holiday gatherings.
Ingredients
For the pie filling
- 2 cups fresh cranberries Fresh cranberries are preferred, but frozen can be used.
- 1 cup sugar Adjust sweetness as desired.
- 1 pre-made pie crust pre-made pie crust Ensure the crust is thawed if frozen.
For the pecan topping
- 1 cup chopped pecans Chop pecans into small pieces for better texture.
- 1/2 cup all-purpose flour Can substitute with a gluten-free flour blend.
- 1/2 cup butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
For serving
- to taste vanilla ice cream or whipped topping Optional, for serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the fresh cranberries and sugar. Set aside.
- In a separate bowl, combine chopped pecans, flour, melted butter, eggs, vanilla extract, and salt. Mix until smooth.
Assembly
- Spread the cranberry mixture evenly in the pre-made pie crust.
- Pour the pecan mixture over the cranberries, covering them completely.
Baking
- Bake in the preheated oven for 30 to 35 minutes, until the top is golden brown and the filling is bubbling.
- Allow the pie to cool before slicing.
Serving
- Slice the pie and serve warm with vanilla ice cream or whipped topping.
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Notes
For variations, consider using walnuts or almonds instead of pecans, and explore adding fruits or spices for extra flavor.