Nantucket Pie: The Ultimate Holiday Delight You Need to Try!
Hey Hey Flower Friends! The holiday season is here and with that comes one of my favorite seasons: Fresh Cranberry season! This time of the year I make as many of my favorite treats as I possible can with this delightful tart berry. I know cranberry isn’t an always a crowd favorite, but I think I have just the recipe to sway the most hesitant cranberry objector.
Nantucket Pie!
Okay so this is the recipe that I am always going to bring to a holiday get together! When I bring this “pie” everyone always asks what it is and is blown away by how simple and tasty it is. This is always a crowd pleaser. What I love most about a nantucket pie: it is slightly tart, sweet but not too sweet, has a cakey crust but also has a little bit of a crunch from the nuts in the topping. The flavors are perfect for the season and it is completely seasonal. You have to use fresh cranberries for the topping and because of that it remains extra special since it can’t be made any other time of year! So I am sharing the secret of my favorite holiday treat and I would love to know if you give it a try!
6 ingredient Nantucket Pie
Topping:
2 cups of halved cranberries (yes just 1/2 them it goes fast I promise)
1/2 cup chopped walnuts or pecans (I always use pecans because I have access to them from family)
1/2 cup sugar
Cake:
2 large eggs
3/4 cup butter, melted and cooled
3/4 cup sugar
1 cup flour
Instructions:
Preheat over to 350 degrees.
Grease a spring form pan (trust me on this you HAVE to use a spring form. it’s worth investing in) a 8” or 9” size works best of this recipe
In small(ish) bowl combine the halved cranberries, nuts and 1/2 cup of sugar. Mix together to coat and let them hang out while you mix up your batter
In a medium bowl, combine the butter, sugar, eggs. Mix this until it is smooth. Add in the flour and mix again until the batter is smooth. This batter is going to be very thick.
Pour the Topping Mixture into the springform pan and evenly pat down making sure the whole bottom of the pan is covered.
Pour the batter on top of the cranberry/nut mixture and gently smooth out using a spatula to cover the topping evenly.
Place springform pan onto of a lined (parchment or silicone mat) baking sheet. Do not skip this step. The topping sometimes leaks a little bit and this will keep you from having to clean up a mess from the bottom of the oven!
Bake for 30-35 minutes
Once you remove from the oven let it sit for ~15 minutes to firm up just a little bit. At that point you will want to gently run a knife around the outside of the pan to loosen the pie from the sides. Slowly release the sidewall of the pan and remove the ring.
Let it sit another couple of minutes and then gently invert the pie onto a serving plate/platter. As you slowly remove the bottom of the spring pan, you might have a few pieces of the topping stick to the pan. This is totally normal. Simply use a butter knife or spatula to scrape it off and place it back on the top of the pie. You rarely can tell where theses little blemishes happened! If you want a slightly more cakey-feeling to the crust you can increase the batter recipe by 50% but I love the slightly crispy edges that are created from the original recipe.
Let it cool, slice, top with some whipped cream and serve!
I hope that you love this dessert as much as I do and I hope that it will quickly become and holiday staple like it has in my house! If you try this one out I would love to hear your thoughts in the comments! Happy Cranberry Season friends!