Monday, December 27, 2010

Nantucket Cranberry Pie

The Pioneer Woman posted this recipe and I was intrigued by it.  I knew I had an extra bag of cranberries in the refrigerator just waiting to be transformed into a dessert.  It's not really a pie though.  I had a very pleasant flashback after making this recipe.  My great grandmother made a raisin pie in which you could pick a piece up and eat it out of your hand.  The filling was thick and meaty and the crust thin and perfect.  This recipe reminded me of it since it is thick and meaty and could possible be eaten out of one's hand if it had a bottom crust.  The crust is more cake-like and has a lovely almond flavor.  It is different and a welcome change of pace in desserts.  If you love cranberries, you will probably enjoy it as I did.  

Natucket Cranberry Pie
Adapted from The Pioneer Woman
1 package fresh cranberries (mine had 3 cups)
1 cup pecans, chopped
1 cup sugar
1 cup flour
1 cup sugar
1 stick unsalted butter, melted
2 whole eggs, beaten
1 teaspoon almond extract
¼ teaspoon salt
1 tablespoon turbinado sugar

Preheat oven to 350 degrees. Generously butter a 9" cake pan. Add cranberries to the bottom of the pan. Sprinkle on chopped pecans, then sprinkle on sugar. In a mixing bowl, combine flour, 1 cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine. our batter slowly over the top in order to evenly cover the surface. Spread gently if necessary as batter is thick. Bake for 45 to 50 minutes. 5 minutes before removing from oven, sprinkle surface with 1 tablespoon turbinado sugar for a little extra crunch. Cut into wedges and serve with freshly whipped cream.

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