This delicious Pioneer Woman Nantucket Cranberry Pie is a quick and easy dessert that’s perfect for any occasion. With juicy cranberries, crunchy pecans, and a sweet, buttery crust, it’s a simple treat you can make using common ingredients. Serve it warm with a scoop of vanilla ice cream for the perfect finish!
Ingredients Needed
- 2 cups (heaping) fresh cranberries
- 3/4 cup pecans, chopped (measure first, then chop)
- 1 2/3 cups granulated sugar, divided
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted, plus extra for greasing
- 2 large eggs, lightly beaten
- 1 teaspoon pure almond extract
- 1/4 teaspoon salt
- Vanilla ice cream or whipped cream, for serving
How To Make Nantucket Cranberry Pie
- Preheat the oven: Preheat the oven to 350°F.
- Prepare the pan: Generously grease a cake pan or pie pan with butter. Add the cranberries to the bottom of the pan. Sprinkle the chopped pecans on top, followed by 2/3 cup of sugar.
- Mix the batter: In a mixing bowl, combine the flour, 1 cup sugar, melted butter, eggs, almond extract, and salt. Stir gently until well combined.
- Pour the batter: Slowly pour the batter over the cranberries and pecans, in large ribbons, ensuring it covers the surface evenly. Spread gently if necessary.
- Bake the pie: Bake for 45 to 50 minutes. About 5 minutes before removing from the oven, sprinkle the remaining 1 tablespoon sugar on top for a nice crunchy finish.
- Serve: Cut the pie into wedges and serve with vanilla ice cream or freshly whipped cream.
Recipe Tips
- Use fresh cranberries: Fresh cranberries will give your pie a bright, tart flavor that frozen cranberries can’t match. If using frozen, make sure to thaw them completely and drain excess moisture.
- Chop pecans evenly: For a consistent texture, chop your pecans into small, even pieces. This will help them distribute evenly throughout the pie and create a nice crunch.
- Don’t overmix the batter: Stir the batter gently just until the ingredients are combined. Overmixing can make the pie dense instead of light and fluffy.
- Grease the pan generously: Make sure to grease the pan well to prevent the pie from sticking. You can even line it with parchment paper for easier cleanup.
- Add sugar in layers: Sprinkle sugar over the cranberries and pecans before pouring in the batter. This creates a sweet, crispy topping that enhances the texture of the pie.
How To Store Leftovers
- Refrigerate: Cover leftovers nantucket cranberry pie with plastic wrap or store it in a container. It lasts up to 3 days in the fridge.
- Freeze: Freeze leftovers nantucket cranberry pie for up to 2 months. To serve, thaw it in the fridge overnight and bring it to room temperature before serving.
Nutrition Facts
Serving Size: 1 slice (based on a 9-inch pie, yielding about 8 servings)
- Calories: 330
- Total Fat: 18g
- Saturated Fat: 8g
- Cholesterol: 60mg
- Sodium: 70mg
- Potassium: 120mg
- Total Carbohydrate: 43g
- Dietary Fiber: 2g
- Sugars: 30g
- Protein: 3g
More Pioneer Woman Recipes:
Pioneer Woman Nantucket Cranberry Pie
Description
This delicious Pioneer Woman Nantucket Cranberry Pie is a quick and easy dessert that’s perfect for any occasion. With juicy cranberries, crunchy pecans, and a sweet, buttery crust, it’s a simple treat you can make using common ingredients. Serve it warm with a scoop of vanilla ice cream for the perfect finish!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 350°F.
- Prepare the pan: Generously grease a cake pan or pie pan with butter. Add the cranberries to the bottom of the pan. Sprinkle the chopped pecans on top, followed by 2/3 cup of sugar.
- Mix the batter: In a mixing bowl, combine the flour, 1 cup sugar, melted butter, eggs, almond extract, and salt. Stir gently until well combined.
- Pour the batter: Slowly pour the batter over the cranberries and pecans, in large ribbons, ensuring it covers the surface evenly. Spread gently if necessary.
- Bake the pie: Bake for 45 to 50 minutes. About 5 minutes before removing from the oven, sprinkle the remaining 1 tablespoon sugar on top for a nice crunchy finish.
- Serve: Cut the pie into wedges and serve with vanilla ice cream or freshly whipped cream.
Notes
- Use fresh cranberries: Fresh cranberries will give your pie a bright, tart flavor that frozen cranberries can’t match. If using frozen, make sure to thaw them completely and drain excess moisture.
- Chop pecans evenly: For a consistent texture, chop your pecans into small, even pieces. This will help them distribute evenly throughout the pie and create a nice crunch.
- Don’t overmix the batter: Stir the batter gently just until the ingredients are combined. Overmixing can make the pie dense instead of light and fluffy.
- Grease the pan generously: Make sure to grease the pan well to prevent the pie from sticking. You can even line it with parchment paper for easier cleanup.
- Add sugar in layers: Sprinkle sugar over the cranberries and pecans before pouring in the batter. This creates a sweet, crispy topping that enhances the texture of the pie.
Pioneer Woman Nantucket Cranberry Pie