Nantucket Cranberry Pie
No rolling, no whipping, no peeling — this is our kind of pie — quick, simple and praiseworthy! While not overly sweet thanks to the tart berries, this pie is reminiscent of a French clafoutis: a dessert made with fresh fruit and covered with a thick batter.
- 2 cups fresh cranberries, chopped
- ½ cup walnuts, chopped
- ½ cup brown sugar
- 2 eggs
- ¾ cup butter, melted and cooled
- 1 cup sugar
- 1 cup flour
- ¼ teaspoon salt
- ¼ teaspoon almond extract
- Whipped topping or ice cream, optional
Preheat oven to 350 degrees. Butter a 10-inch pie pan.
Chop cranberries and walnuts. Mix with brown sugar and place mixture in the buttered pie pan.
In a separate bowl, combine eggs, butter, sugar, flour, salt and almond extract. Stir until batter is smooth and spoon it over the cranberry/walnut mixture.
Bake for 40 minutes or until tester comes out clean. Serve with whipped cream or vanilla ice cream when cooled.