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Nantucket Holiday Cranberry Pie

A delightful pie combining the tartness of fresh cranberries with a sweet, buttery crumble, celebrating the essence of the holiday season.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Holiday
Cuisine: American, New England
Calories: 250
Ingredients Method Notes

Ingredients
  

Cranberry Filling
  • 2 cups fresh cranberries Fresh is best, but frozen can be used without thawing.
  • 1 cup sugar Granulated sugar to balance tartness.
  • 1 tablespoon cornstarch Thickens the cranberry filling.
Crumb Topping
  • 1 cup chopped pecans Can substitute walnuts.
  • 1 cup all-purpose flour Essential for the crumb topping.
  • 1/2 cup unsalted butter Use room-temperature butter.
  • 1/2 cup powdered sugar For a sweet topping.
  • 1 large egg Provides structure to the topping.
  • 1 teaspoon vanilla extract Adds warmth and flavor.
  • 1/4 teaspoon salt Enhances flavors.
Serving Suggestions
  • to taste vanilla ice cream or whipped topping For serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix the cranberries, sugar, and cornstarch until well combined.
  3. Spread the cranberry mixture evenly in a pie dish.
  4. In another bowl, cream together the butter and powdered sugar until light and fluffy.
  5. Add the flour, pecans, egg, vanilla extract, and salt to the butter mixture and stir until combined.
  6. Pour the pecan batter over the cranberry filling, spreading it evenly.
Baking
  1. Bake in the preheated oven for about 45-50 minutes or until the top is golden brown.
  2. Serve warm with a scoop of vanilla ice cream or whipped topping.

Notes

If the top browns too quickly, tent it with foil halfway through baking. Leftovers can be stored covered in the fridge for up to 5 days.