why make this recipe
Nantucket Holiday Cranberry Pie is a delightful dessert that brings the flavors of the holiday season to your table. With its bright tart cranberries, crunchy pecans, and warm spices, this pie is both comforting and festive. It’s an excellent way to showcase fresh cranberries, adding a pop of color and taste to your holiday gatherings. Whether you are celebrating with family or bringing a dish to a potluck, this pie is sure to impress.
how to make Nantucket Holiday Cranberry Pie
Ingredients:
- 2 cups fresh cranberries
- 1 cup granulated sugar
- 1 cup chopped pecans
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 pre-made pie crust
- Vanilla ice cream or whipped topping for serving
Directions:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the cranberries with 1/2 cup of sugar and let sit for 15 minutes.
- In another bowl, whisk together the eggs, remaining sugar, flour, melted butter, vanilla extract, salt, and cinnamon until smooth.
- Fold in the chopped pecans and cranberries into the mixture.
- Pour the filling into the pre-made pie crust.
- Bake for 40-45 minutes or until the top is golden brown and a toothpick comes out clean.
- Allow the pie to cool slightly before serving it warm with a scoop of vanilla ice cream or whipped topping.
how to serve Nantucket Holiday Cranberry Pie
Serve Nantucket Holiday Cranberry Pie warm or at room temperature. For an extra special touch, add a scoop of vanilla ice cream or a dollop of whipped topping on each slice. This will balance the tartness of the cranberries and enhance the flavors of the pie.
how to store Nantucket Holiday Cranberry Pie
To store leftover pie, cover it with plastic wrap or aluminum foil and keep it in the refrigerator. It will last for about 3-4 days. You can also freeze the pie for longer storage. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can last up to 2 months in the freezer. Thaw in the refrigerator before serving.
tips to make Nantucket Holiday Cranberry Pie
- Make sure to use fresh cranberries for the best flavor. Avoid canned cranberries as they often contain added sugars and preservatives.
- If you like a sweeter pie, you can adjust the amount of sugar based on your taste preference.
- For a nut-free version, you can leave out the pecans or substitute them with another ingredient, like shredded coconut.
- Keep an eye on the pie while it’s baking. If the edges start to brown too much, you can cover them with foil.
variation
You can add other fruits like diced apples or pears to the filling for a twist on the classic recipe. This will add different textures and make the pie even more delicious.
FAQs
1. Can I use frozen cranberries for this pie?
Yes, you can use frozen cranberries. Just make sure to thaw them and drain any excess moisture before using them in the recipe.
2. Can I make this pie ahead of time?
Absolutely! You can bake the pie a day in advance. Just store it in the refrigerator and reheat it before serving.
3. What can I serve instead of ice cream?
You can serve this pie with whipped cream, yogurt, or even cream cheese frosting for a fun twist!
Nantucket Holiday Cranberry Pie
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert showcasing tart cranberries, crunchy pecans, and warm spices, perfect for holiday gatherings.
Ingredients
- 2 cups fresh cranberries
- 1 cup granulated sugar
- 1 cup chopped pecans
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 pre-made pie crust
- Vanilla ice cream or whipped topping for serving
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the cranberries with 1/2 cup of sugar and let sit for 15 minutes.
- In another bowl, whisk together the eggs, remaining sugar, flour, melted butter, vanilla extract, salt, and cinnamon until smooth.
- Fold in the chopped pecans and cranberries into the mixture.
- Pour the filling into the pre-made pie crust.
- Bake for 40-45 minutes or until the top is golden brown and a toothpick comes out clean.
- Allow the pie to cool slightly before serving it warm with a scoop of vanilla ice cream or whipped topping.
Notes
Use fresh cranberries for best flavor and adjust sugar according to your taste. For a nut-free version, substitute pecans.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: cranberry pie, holiday dessert, Thanksgiving, festive pie, dessert recipe