Nantucket Holiday Cranberry Pie
An exquisite dessert that blends tart cranberries and crunchy pecans in a buttery pie crust, perfect for holiday gatherings.
Ingredients
For the Pie
- 2 cups fresh cranberries Use fresh for best flavor
- 1 cup sugar Adjust according to taste
- 1 cup chopped pecans
- 1/2 cup all-purpose flour Can substitute with gluten-free flour
- 1/2 cup butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 pre-made pie crust pie crust Use a traditional or cookie crust
- serving vanilla ice cream or whipped topping For serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the fresh cranberries with the sugar and stir to coat.
- In another bowl, mix the chopped pecans, all-purpose flour, melted butter, eggs, vanilla extract, and salt until smooth.
Assembly
- Spread the cranberry mixture evenly over the bottom of the pie crust.
- Pour the pecan mixture over the cranberries and spread it out evenly.
Baking
- Place the pie in the preheated oven and bake for 30 to 35 minutes until golden brown.
- Allow the pie to cool slightly before slicing.
Serving
- Serve warm with vanilla ice cream or whipped topping.
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Notes
Sprinkle additional chopped pecans or cranberries on top for garnish. Drizzle caramel sauce for extra flavor.