There once was a man from Nantucket,
who kept all his cash in a bucket,
his mother, named Sam,
had only one pan,
and so she called this “pie” Nantucket.
Okay, Okay so I am no genius when it comes to limericks! This pie, cake… cobbler – whatever it is, well it is genius. In fact, this is one of the best desserts that I have had in a very long time (and not for lack of trying 😉 ). I love fresh cranberries and the holidays seem to bring out recipes for this lovely tart berry – this is a great treat for Thanksgiving, Christmas or just Sunday dinner – Enjoy!
Nantucket Pie:
- Butter, Room Temperature, For Greasing Pan
- 2 cups Cranberries, heaping
- 4 oz. Walnuts, Rough Chopped
- 1/3 cup Granulated Sugar
- 1/3 cup Brown Sugar
- 1 cup Flour
- 1 cup Sugar
- 1 stick Unsalted Butter, melted
- 2 whole Eggs, Lightly Beaten
- 1 teaspoon Almond Extract
- 1/4 teaspoon Salt
- 2 Tablespoons Cinnamon-Sugar For Sprinkling (Optional – adds a great spice and crunch to this cakey top!)
Directions:
Preheat oven to 350 degrees.
Generously butter a cake pan . Add cranberries to the bottom of the pan. Sprinkle on chopped walnuts, then sprinkle on 1/3 cup granulated sugar and 1/3 cup brown sugar.
In a mixing bowl, combine flour, 1 cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine.
Pour batter slowly over the top in sections in order to evenly cover the surface. (Batter is difficult to spread and will pick up off filling) Spread gently if necessary. Sprinkle top of batter with Cinnamon-Sugar.
Bake for 45 to 50 minutes.
Cut into wedges and serve with whipped cream. (we made our whipped cream with almond extract too – to compliment the flavor in the pie!)
I HIGHLY recommend this super simple and amazingly delightful dessert!
The Emerald Owl 