Nantucket Christmas Cranberry Pie (Print Version)
# Ingredients:
→ Filling Ingredients
01 -
2 cups fresh or frozen cranberries
02 -
1/2 cup sugar
03 -
1/2 cup chopped pecans
→ Topping Ingredients
04 -
3/4 cup butter, softened
05 -
1 cup sugar
06 -
2 eggs
07 -
1 teaspoon almond extract
08 -
1 cup all-purpose flour
09 -
2/3 cup brown rice flour (gluten-free alternative)
10 -
1/3 cup tapioca starch (gluten-free alternative)
# Instructions:
01 -
Preheat the oven to 350°F. Combine the cranberries, sugar, and pecans in a bowl. Stir to combine, then pour into a generously buttered 10-inch pie plate.
02 -
In a mixing bowl, beat the butter and sugar until smooth. Add the eggs and almond extract, then continue beating until fluffy. Add the flour and beat until a thick batter forms.
03 -
Dollop spoonfuls of the batter across the top of the cranberry mixture using a small cookie scoop, spreading evenly. Perfection is not required.
04 -
Bake in the preheated oven for 40-50 minutes. Check doneness by inserting a toothpick into the topping; it should come out clean. Serve warm with whipped cream or vanilla ice cream.
# Notes:
01 -
A 9-inch pan can be used as a substitute for a 10-inch pan; increase the baking time by approximately 10 minutes.