Cranberries are in abundance this time of year and this dessert is a perfect way to capture the beauty and flavor of the cranberry. This is really more like an upside down cake, but for whatever reason, it's called a pie. It's super simple, so if you aren't a lover of all things pie, you might just enjoy adding this sweet treat to your Thanksgiving Day dessert spread. I ate the entire pan myself, (granted, it was just a half a recipe, I didn't eat it all in one day, and my husband apparently doesn't like cranberries, but still...) and enjoyed every bite!
I found this recipe on The Pioneer Woman blog. But I did decrease the sugar from her recipe. I like my cranberries to retain a little bit of their tartness. If I make this again, I think I'll add a bit of orange zest to the cranberries and maybe a squeeze or two of fresh orange juice. Or, you could do as I did here and add the orange zest to your whipped cream! Also, if you don't care for the flavor of almond extract, you might try substituting vanilla extract.
I made this gluten-free by subbing in my gluten-free all-purpose blend and it worked out great.
NANTUCKET CRANBERRY PIE
(slightly adapted from The Pioneer Woman)
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2 heaping cups cranberries, fresh or frozen
1/2 c. chopped pecans or walnuts
1/2 c. sugar
orange zest (opt.)
1 c. flour (or gluten-free flour blend)
3/4-1 c. sugar (depending on how tart/sweet you want it)
1 stick of butter, melted
2 eggs, lightly beaten
1 tsp almond extract
1/4 tsp salt
1 Tbsp coarse sugar for sprinkling (opt.)
Preheat oven to 350°F.
Liberally butter a cake or pie pan. Pour in the cranberries. Sprinkle with the chopped pecans, orange zest, and 1/2 c. sugar.
In a bowl, combine flour, 3/4-1 c. sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine the ingredients.
Slowly pour the batter over the cranberries, making sure to cover the surface. Spread gently, if needed.
Bake for 45 to 50 minutes. If using coarse sugar, 5 minutes before removing from the oven, sprinkle the surface with 1 Tbsp of coarse sugar.
Serve with freshly whipped cream or ice cream.
That sounds good! I think I'll try that this weekend.ReplyDelete
[...] go-to dessert to take places this time of year. It’s easy, looks nice, and tastes great. The Cooks Next Door posted a similar dessert recipe last week that does not involve pie crust and adds orange zest and almond extract. I may try [...]ReplyDelete