Nantucket Cranberry Pie

Announcing the first of the Thanksgiving recipes! I got this recipe from NPR during a show about cranberries. It’s a very simple and easy pie (great if you need to make a last-minute dessert), which uses our favorite seasonal fruit. It can be served warm or cold and with or without whipped cream, though I argue it’s best as-is.

I didn’t take this awesome picture–it’s from the NPR website (Andrew Pockrose). Yes, it’s as delicious as it looks.

Preheat the oven to 350 and butter a 9″ or 10″ pie plate.

Filling:
2 c. cranberries (fresh or frozen), coarsely chopped*
1/2 c. walnuts, coarsely chopped*
1/2 c. sugar

Batter:
2 eggs
3/4 c. melted butter
1 c. sugar
1 c. flour
1 tsp. almond extract

*(Retain some of the most attractive cranberries and walnuts for decoration)

Toss together the chopped cranberries, walnuts, and sugar for the filling. Place this mixture in the buttered pie plate and pat it down gently.

I chopped these using a food processor but you can just use a knife.

Mix together the batter ingredients until smooth. Pour the batter over the cranberry filling and smooth the surface with a spatula, making sure all the cranberries are covered with batter.

Get creative with the decorating!

Decorate the surface of the batter with walnuts and cranberries. Place in the oven and bake at 350 for 40 minutes, or until the edges are slightly browned and the entire surface is crusted over. The pie will be dense and delicately flavored.

This is how it should look when it’s done–molten cranberry goodness around the edge and a light crust across the top.