Sunday Dinner Dessert – Nantucket Cranberry Pie

 

Since my 86 years have started to catch up with me, I don’t cook as often, particularly experimenting with new recipes that I can share. I do still cook the family holiday meals, though, and every Sunday fix lunch for my two daughters which features a favorite recipe and is followed by 3 hours of various kinds of needlework and chatting. For these lunches, I always make something they especially like from my blogs of over 10 years and I thought it might be fun to share my Sunday desserts each week.

Today’s dessert has been a family favorite for 10-plus years.  Nantucket Cranberry Pie is not a pie at all, not a cobbler although batter is poured on top of the fruit and not really a cake, but it surely is good. Note that you will need a 10-inch pie pan or baking dish to keep the batter from overflowing. From my post of 2007

https://lillianscupboard.wordpress.com/2007/10/29/nantucket-cranberry-pie/

Nantucket Cranberry Pie

• Servings: 8
• Print

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-inch pie plate or baking dish. Place the cranberries in the pie plate and toss the sugar and walnuts over the berries.

For the topping, whisk 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.

Also served: Gone-All-Afternoon Beef Stew – a dish that is put into the oven and allowed to bake for 3-4 hours before serving. From my 2010 post:

https://lillianscupboard.wordpress.com/2010/02/25/beef-stew-and-orange-tapioca-pudding/

Nantucket Cranberry Pie

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.

• Servings: 8
• Print

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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