Name: Nantucket Holiday Cranberry Pie Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 2 cups fresh cranberries; 1 cup granulated sugar; 1 teaspoon ground cinnamon; 1 tablespoon all-purpose flour; 1 tablespoon lemon juice; 1 cup chopped pecans or walnuts; 3 large eggs; 1 cup sour cream; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1/2 teaspoon nutmeg; 1 pie crust (store-bought or homemade); Powdered sugar for dusting

Introduction

This Nantucket Holiday Cranberry Pie is a festive and flavorful dessert perfect for the holiday season. Combining tart cranberries with a creamy custard and crunchy nuts, it offers a delightful balance of textures and tastes. Whether for a family gathering or a special occasion, this pie is sure to impress.

A close-up image of a pie with a golden-brown crust on the edges, filled with a layer of shiny, deep red cherries spread evenly across the entire top surface. Scattered among the cherries are small pieces of toasted pecans, adding a rough, nutty texture. The pie is lightly dusted with powdered sugar, creating a soft white contrast against the dark red cherries and nuts. The pie sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups fresh cranberries

1 cup granulated sugar

1 teaspoon ground cinnamon

1 tablespoon all-purpose flour

1 tablespoon lemon juice

1 pie crust (store-bought or homemade)

1 cup chopped pecans or walnuts

3 large eggs

1 cup sour cream

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 teaspoon nutmeg

Powdered sugar for dusting (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C).

Step 2: In a medium bowl, combine the fresh cranberries, granulated sugar, ground cinnamon, and all-purpose flour. Toss to coat the cranberries evenly.

Step 3: Stir in the lemon juice, ensuring that the cranberries are well mixed with the other ingredients. Set the mixture aside.

Step 4: Roll out the pie crust and fit it into a 9-inch pie pan, pressing it into the edges and trimming any excess.

Step 5: Evenly distribute the cranberry mixture into the prepared pie crust.

Step 6: In a separate bowl, whisk together the eggs, sour cream, vanilla extract, and salt until smooth and well combined.

Step 7: Pour the egg mixture over the cranberries, making sure it seeps down to cover them evenly.

Step 8: Sprinkle the chopped pecans or walnuts evenly on top of the pie filling.

Step 9: Lightly sprinkle nutmeg over the top of the pie for additional flavor.

Step 10: Bake in the preheated oven for 45-50 minutes, or until the filling is set and the top is lightly golden.

Step 11: Remove from the oven and allow the pie to cool for at least 1 hour before slicing.

Step 12: Dust with powdered sugar before serving, if desired.

Tips & Variations

For a gluten-free option, use a gluten-free pie crust and substitute the all-purpose flour with a gluten-free flour blend.

Try mixing pecans and walnuts for a richer nutty flavor.

If you prefer a less tart pie, reduce the amount of cranberries slightly or add a bit more sugar to the filling.

Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

FAQs

Can I make this pie ahead of time?

Yes, you can prepare the pie a day in advance. Bake it as directed, then cover and refrigerate. Let it come to room temperature or warm slightly before serving.