Nantucket Pie

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I got this recipe from my friend Claire Beaumont and it’s always a hit with everyone. It has a nice tart taste with a bit of crunch from the walnuts. It’s especially nice for Thanksgiving for those among us who are not Pumpkin Pie lovers.


2 cups raw cranberries, picked over

1 ½ cup sugar

½ cup chopped walnuts (OK to add more if you love walnuts)

¾ cup butter

1 cup flour

2 eggs, beaten

1 tsp almond extract


Preheat oven to 375 degrees. 

Lightly grease 10 inch pie plate. Place cranberries in the bottom of the plate and sprinkle with ½ cup sugar and walnuts.

Cream butter and remaining 1 cup of sugar; add eggs, flour and almond extract gradually. I alternate adding eggs and flour, which makes the mixture smoother. Beat until smooth and creamy. Pour evenly over cranberry mixture. 

Bake for approximately 35 – 40 minutes, until the top is golden brown and a toothpick comes out clean. 

Serve with whipped cream, ice cream or all by itself!


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