Earlier this fall, I had a business trip up to Massachusetts for a week. At the end of the week, instead of driving straight back to PA I decided to do a weekend of exploring and settled on the Plymouth, MA area. In addition to exploring the early Pilgrim settlement I also sought out a visit to a cranberry farm. (In all my time in Wisconsin, I never made it to a cranberry farm and have long been fascinated by these edible ruby gems.) On that Saturday afternoon, I visited Flax Pond Farms for a tour and to learn all about cranberries.
Nantucket Cranberry Pie – An Amy Artisan Remix
- 1 tablespoon melted butter
- 2 cups fresh or frozen cranberries, chopped
- 1/2 cup chopped pecans
- 1/2 cup brown sugar
- 2 large eggs
- 3/4 cup (12 tablespoons) butter, melted and cooled slightly
- 1 cup brown sugar
- 1 cup flour
- 1/2 teaspoon salt* (reduce salt by half if using salted butter)
- 2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Sugar for topping – I use Chicago Old Town Sugar
My Prep Tips
- If you’re using frozen cranberries, either let them thaw a bit after chopping; or add a couple of minutes to the cake’s baking time.
- I used a Zhylis chopper – not all the berries in a batch would be chopped – that didn’t impact the outcome – a few whole berries in the mix are just fine
- Since I used a glass pie plate, I put the butter slices in the plate & then into the microwave – one less bowl to clean
- Any sugar can be used for the topper
- Preheat the oven to 350°F. Lightly grease a 10″ pie plate. Melt 1 tablespoon butter, and drizzle it into the bottom of the pan.
- Spread the chopped cranberries and nuts in the bottom of the pan. Sprinkle with the 1/2 cup brown sugar.
- In a mixing bowl, beat together the eggs, 3/4 cup melted butter, sugar, flour, salt, cinnamon, vanilla, and almond extract.
- Spread the thick batter over the cranberries and nuts in the pan, using a spatula or your wet fingers.
- Sprinkle coarse white sparkling sugar atop the batter.
- Bake the pie for 40 to 45 minutes, until a knife inserted into the center comes out clean of batter or crumbs. (Mine was pulled from the oven at right about 40 minutes.)
- Remove the pie from the oven. Serve warm, or at room temperature; just as it is, or with whipped cream or ice cream.
Yield: one 10″ “pie” – you could also use a 9″ square pan.