Nantucket Christmas Cranberry Pie
From the crunch of the sugar crust on the bottom to the juicy cranberries to the flaky cake layer on top; Nantucket Christmas Cranberry Pie is cranberry dessert heaven.
Foto: Barefeet In The Kitchen
Ingredients
- 2 cups fresh or frozen cranberries
- ½ cup sugar
- ½ cup chopped pecans
- ¾ cup butter (softened)
- 1 cup sugar
- 2 eggs
- 1 teaspoon almond extract
- 1 cup all-purpose flour*
- ⅔ cup brown rice flour
- ⅓ cup tapioca starch
Steps
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Preheat the oven to 350°F. Combine the filling ingredients and stir to combine. Pour into a generously buttered 10" pie plate.
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Combine the butter and sugar in a mixing bowl and beat until smooth. Add the eggs and almond extract and beat again until fluffy. Add the flour and beat once more.
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Spread the thick batter over the cranberry mixture in the pan. I used a small cookie scoop to quickly dollop spoonfuls across the top of the pie. It doesn't need to look perfect.
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Bake for 40-50 minutes, test doneness with a toothpick, just to make sure the topping is cooked through. Serve warm with whipped cream or vanilla ice cream. Enjoy!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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