Hamdi Saidani This Pioneer Woman Nantucket Cranberry Pie is a buttery and moist recipe, which is made by pouring a simple cake-like batter over tart cranberries and crunchy pecans. It’s a classic holiday dessert, ready in about an hour.
Pioneer Woman Nantucket Cranberry Pie Ingredients
- 2 cups (heaping) cranberries, fresh or frozen
- 3/4 cup pecans, chopped
- 1 2/3 cups plus 1 tbsp. granulated sugar, divided
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted, plus more for greasing
- 2 eggs, lightly beaten
- 1 tsp. pure almond extract
- 1/4 tsp. salt
- Vanilla ice cream or whipped cream, to serve
How To Make Pioneer Woman Nantucket Cranberry Pie
- Prep Oven and Fruit Layer: Preheat the oven to 350°F. Generously butter a 9 or 10-inch cake pan or pie plate. Add the cranberries to the bottom of the pan in an even layer. Sprinkle the chopped pecans over the cranberries, then sprinkle 2/3 cup of the sugar on top.
- Make the Batter: In a medium mixing bowl, combine the flour, the remaining 1 cup of sugar, the melted butter, beaten eggs, almond extract, and salt. Stir gently with a spatula until just combined.
- Assemble and Bake: Slowly pour the batter over the cranberries and pecans in large ribbons to evenly cover the surface. Spread gently with the back of a spoon if necessary.
- Finish Baking: Bake for 45 to 50 minutes. During the last 5 minutes of baking, sprinkle the surface with the remaining 1 tablespoon of sugar to create a little extra crunch. The pie is done when it’s golden brown and a toothpick inserted into the cakey part comes out clean.
- Cool and Serve: Let the pie cool for at least 20 minutes before cutting into wedges. Serve warm with a scoop of vanilla ice cream or freshly whipped cream.
Recipe Tips
- What kind of dish is this? It’s important to know that a Nantucket “pie” is not a traditional pie with a pastry crust. It’s a simple, single-layer cake or cobbler where the fruit is on the bottom and a tender, buttery cake batter is poured over the top.
- Can I use frozen cranberries? Yes, absolutely. There is no need to thaw the cranberries first; you can use them directly from frozen. This makes it a great year-round dessert.
- How do I know when it’s done? The top should be a beautiful golden brown and the edges should be slightly pulling away from the sides of the pan. A toothpick inserted into the cake portion (avoiding the fruit) should come out with moist crumbs, not wet batter.
- Can I use a different nut? Yes. If you don’t have pecans, this dessert is equally delicious made with an equal amount of chopped walnuts.
What To Serve With Nantucket Cranberry Pie
This sweet and tart dessert is at its absolute best when served warm. It is the perfect vehicle for something cold and creamy melting on top. Serve it with:
- A big scoop of vanilla bean ice cream
- A generous dollop of freshly sweetened whipped cream
- A pouring of thick, hot custard
How To Store Nantucket Cranberry Pie
- Room Temperature: Cover the cooled pie with foil or plastic wrap. It will keep well at room temperature for up to 3 days. The topping will soften slightly as it sits.
- Reheat: For the best results, reheat individual slices in the microwave until warm.
Nantucket Cranberry Pie Nutrition Facts
- Serving: 1/8th of pie
- Calories: 450 kcal
- Carbohydrates: 65g
- Protein: 5g
- Fat: 22g
- Saturated Fat: 11g
- Sugar: 48g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is this pie very tart?
Yes, it has a wonderful balance of sweet and tart. The fresh cranberries provide a significant zesty punch that is perfectly balanced by the sweet, buttery cake topping.
Why doesn’t this pie have a bottom crust?
A traditional Nantucket Cranberry Pie is a very old, simple New England recipe that is essentially a type of cobbler or upside-down cake, not a pastry pie. The batter is poured directly over the fruit in the pan.
Can I add other spices?
Yes. For a warmer flavor, you could add 1/4 teaspoon of ground cinnamon or nutmeg to the flour mixture for the cake batter. A little bit of orange zest would also be a beautiful addition.
Try More Pioneer Woman Recipes:
- Pioneer Woman Mississippi Mud Pie Recipe
- Pioneer Woman German Chocolate Pie Recipe
- Pioneer Woman Frozen Lemonade Pie Recipe
Pioneer Woman Nantucket Cranberry Pie Recipe
Description
A classic, easy New England dessert featuring a layer of tart cranberries and pecans baked under a sweet, tender, and buttery almond-scented cake topping.
Ingredients
Instructions
- Preheat the oven to 350°F. Butter a 9 or 10-inch pie pan.
- Spread the cranberries and chopped pecans in the bottom of the pan. Sprinkle with 2/3 cup of the sugar.
- In a separate bowl, gently mix the flour, the remaining 1 cup of sugar, the melted butter, eggs, almond extract, and salt until just combined.
- Pour the batter evenly over the cranberries and pecans.
- Bake for 45 to 50 minutes. Sprinkle with the final 1 tbsp of sugar during the last 5 minutes of baking.
- The pie is done when the top is golden brown and a toothpick comes out clean. Let it cool for at least 20 minutes before serving.
Notes
- u003cliu003eThe most important tip for this recipe is to not overmix the batter; stir just until the ingredients are combined for the most tender cake.u003c/liu003eu003cliu003eThis is a u0022batter-downu0022 style cake, meaning the batter is poured directly over the fruit, creating a unique texture that is part-cake, part-cobbler.u003c/liu003eu003cliu003eFor the best results, use fresh or frozen cranberries; do not use dried cranberries (craisins).u003c/liu003eu003cliu003eThe final sprinkle of sugar over the top during the last few minutes of baking is the secret to a lovely, slightly crunchy top crust.u003c/liu003e
