Nantucket Cranberry Pie

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Maybe it’s because I was born and raised in southwest Ohio, far from Nantucket, but I had never heard of a Nantucket Cranberry Pie until I noticed one on a blog by Live, Love, Laugh and Learn.  For anyone who isn’t familiar with this dessert, it’s not a pie at all – no pastry crust, a thin layer of filling and nothing underneath the filling.  It’s not a cobbler although a batter is poured on top of the fruit.  The thin cake topping does not rise but is buttery rich and delicious.  It’s also not a cake because each layer is thin and just supports the other.  But this dessert, whatever it is,  is especially good and just meant to be eaten at a table in front of a window looking out on  a clear blue autumn sky and  falling leaves.

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NANTUCKET CRANBERRY PIE

Filling:

  • 2 cups fresh cranberries
  • 1/2 cup granulated sugar
  • 1/2 cup walnuts, chopped

Topping:

  • 2 eggs
  • 3/4 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 tsp. almond extract

Preheat oven to 350 degrees F.  Butter a 10″ pie plate.  Place the cranberries in the pie plate and toss the sugar and walnuts over the berries.

For the topping, cream the eggs and the butter with the sugar.  Add the flour and almond extract to the egg mixture, lightly tossing with a fork.

Pour the topping over the cranberry mixture.  If it’s difficult to get the topping to extend out over the filling, press down with water-damped hands to even it out.  Bake for approximately 45 minutes @ 350 degrees F.  Place on a rack to cool.

Serve warm with whipped cream.

Yield:  8 servings

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Published by

quilt32

Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

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