Nantucket Cranberry Pie - Carolina Country

Nantucket Cranberry Pie

4.0/5 rating (3 votes)
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.

Ingredients

  • 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

Directions

  1. Preheat oven to 350 degrees. Butter a 10-inch pie pan.

  2. Chop cranberries and walnuts. Mix with brown sugar and place mixture in the buttered pie pan.

  3. 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.

  4. Bake for 40 minutes or until tester comes out clean. Serve with whipped cream or vanilla ice cream when cooled.

Recipe courtesy of

Leslie Mahan of Wake Forest

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4.0/5 rating (3 votes)

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Comments (9)

  • Is this a 3/4 cup of butter or 3/4 stick of butter?

    Klaus |
    November 29, 2021 |
    reply

    • Oops! It's ¾ cup of butter! Thanks for pointing that out—hope it turns out well for you!

      Carolina Country |
      November 29, 2021 |
      reply

  • Good catch

    Sheri Elder |
    December 01, 2021 |
    reply

  • This is delish! Next time I'm putting the cranberry mixture on top, however.

    Suzanne |
    December 07, 2021 |
    reply

    • Let us know how it turns out Suzanne! Glad you liked this version!

      Carolina Country |
      December 15, 2021 |
      reply

  • Fabulous

    Barbara |
    December 13, 2021 |
    reply

    • Glad you loved it Barbara!

      Carolina Country |
      December 15, 2021 |
      reply

  • In your January issue there is a noted correction to the Nantucket Cranberry Pie( which is delicious). It mentions 3/4cup of butter,melted & cooled. That’s what my recipe says also. What is the correction?

    Beverly McKinney |
    December 30, 2021 |
    reply

    • In the December print version we accidentally left off CUP, so it just said 3/4 butter. It has been corrected online. The correct measurement is 3/4 cup of butter, melted and cooled. We are sorry for any confusion, but glad it turned out delicious for you.

      Carolina Country |
      December 31, 2021 |
      reply

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