While other people are stashing away Twinkies to enjoy years after Hostess disappears, this girl is hoarding fresh cranberries. Bags and bags of fresh cranberries. I don't know what it is, but there is something about knowing that they won't be available all year that makes me feel a need to stock up. I seem to do this every year and come April I'm having cranberry bakeoffs so I can get some room back in my freezer.
You can't blame me for overbuying cranberries when there are fabulous recipes like this one around, though. This has to be one of my favorites. It's incredibly easy and fast to put together and tastes amazing. It's more like a cake than a pie, but if it gets me out of making one more pie crust for Thanksgiving I'll happily call it a pie. It is basically fresh cranberries topped with a sweet cake mixture and baked. The cranberries get soft and juicy and the cake mixture bakes into the berries making a juicy, berry filled cake. I mean, pie. There are many variations on this recipe, some including nuts and some with orange zest, more or less cranberries, sugar, etc. This one is my favorite because it has enough cranberries to enjoy their tart flavor but plenty of sweet, almond flavored topping to balance it out. Add one to your holiday meals this year and your family will thank you. Considering how easy it is, you'll probably thank yourself, too.
Nantucket Cranberry PiePublished 11/18/2012
- 1 tablespoon melted butter
- 1 bag (12 oz, about 3 cups) fresh or frozen whole cranberries
- 1/2 cup granulated sugar
- 2 large eggs
- 12 tablespoons (3/4 cup) unsalted butter
- 1 cup granulated sugar
- 1 cup flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Raw sugar or coarse white sugar
- Preheat the oven to 350°F. Lightly grease a 9" pie plate. Melt 1 tablespoon butter, and drizzle it into the bottom of the pan.
- Spread the cranberries in the bottom of the pan. Sprinkle with the 1/2 cup sugar.
- In a mixing bowl, beat together the eggs, 3/4 cup melted butter, sugar, flour, salt, vanilla, and almond extract.
- Spread the thick batter over the cranberries in the pan, using a spatula or your wet fingers. Sprinkle raw sugar on top of the batter.
- Bake the cake for 40 to 45 minutes, until a cake tester inserted into the center comes out clean of batter or crumbs.
- Remove the cake from the oven. Serve warm or at room temperature. Top with whipped cream or ice cream if desired.
Prep Time: 15 min
Cook time: 40 min