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Cranberry Pie with Nuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 134 reviews
  • Author: Lauren
  • Prep Time: 20 minutes
  • Cook Time: 32 minutes
  • Total Time: 52 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Nantucket Cranberry Pie is a delightful holiday dessert featuring a moist almond cake base topped with fresh, tart cranberries and crunchy nuts. This unique pie combines a rich, buttery batter with the perfect balance of sweet and tart flavors, finished with an optional sprinkle of sparkling sugar and served best with fresh whipped cream or vanilla ice cream.

Ingredients

Scale

For the Cranberry Layer

  • 2 Tablespoons Butter
  • 12 ounces Fresh Cranberries
  • 1/3 cup Walnuts or Pecans, chopped
  • 1/2 cup Sugar

For the Batter

  • 3/4 cup Unsalted Butter, melted and slightly cooled
  • 3/4 cup Sugar
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract
  • 1/4 to 1/2 teaspoon Almond Extract
  • 1 cup Flour
  • 1/2 teaspoon Salt

Optional Topping

  • 1 Tablespoon Sparkling or Sanding Sugar

To Serve

  • Fresh Whipped Cream or Vanilla Ice Cream

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Generously grease a 9-inch springform pan with butter on the bottom and sides. For extra non-stick assurance, spray the greased pan with a non-stick cooking spray.
  2. Combine Cranberry Mixture: In a medium bowl, mix fresh cranberries, 1/2 cup sugar, and chopped walnuts or pecans evenly. Pour this mixture into the prepared springform pan, spreading it out uniformly.
  3. Make the Batter: In another bowl, whisk together the slightly cooled melted butter and 3/4 cup sugar until smooth. Add the eggs, vanilla extract, almond extract, flour, and salt. Stir gently until just combined to avoid overmixing, which keeps the batter tender.
  4. Assemble the Pie: Spread the batter evenly over the cranberry and nut layer in the pan, ensuring full coverage.
  5. Bake the Pie: Place the springform pan on a large baking sheet to catch any drips. Bake in the preheated oven for 30 to 38 minutes. The cake should remain moist, so avoid overbaking by checking doneness around 30 minutes.
  6. Cool and Remove from Pan: Let the pie cool for about 15 minutes. Run a knife along the edges of the springform pan to loosen the pie, then carefully remove the sides of the pan.
  7. Invert and Serve: Gently invert the pie onto a serving plate so that the cranberry topping is on top. Optionally sprinkle with sparkling sugar. Serve warm or at room temperature with fresh whipped cream or vanilla ice cream.

Notes

  • This dessert is a moist almond cake paired with tart cranberries and nuts, a holiday staple that is always a crowd-pleaser.
  • The cranberry topping adds a slightly tart contrast, balancing the sweetness of the cake.
  • Serve with fresh whipped cream or vanilla bean ice cream for an extra special treat.
  • Using a springform pan and placing it on a baking sheet helps prevent spills and makes removal easier.
  • Do not overmix the batter once the flour is added to maintain a tender crumb.

Nutrition

  • Serving Size: 1 slice (1/16th of pie)
  • Calories: 209 kcal
  • Sugar: 18 g
  • Sodium: 96 mg
  • Fat: 10 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 27 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 27 mg

Find it online: https://tastyrates.com/cranberry-pie-with-nuts-recipe/