Nantucket Cranberry Pie
This recipe is so easy to make, and so easy to eat. The tart cranberry underbelly is spiked with walnuts then topped with a glorious almond scented-butter batter that turns golden and crunchy when baked in the oven. I've adapted it from Laurie Colwin's recipe that originally appeared in Gourmet Magazine in November of 1993.
Prep time: 15 minutes
Total time: 55 minutes
Yield: serves 6-8
Ingredients:
2 heaping cups of fresh or frozen whole cranberries
1 scant cup of walnuts or pecans
1 1/2 cups sugar, divided
Zest from one orange
1 cup flour
2 eggs, lightly beaten
3/4 cup melted butter
1 teaspoon almond extract
Preparation:
1. Preheat oven to 350 degrees. Butter a deep dish pie plate or 8 inch cake pan and set aside.
2. Place cranberries in the bowl of your food processor fitted with the steel-blade attachment, and pulse until they are chopped. Pour into the pie plate.
3. Place walnuts into your food processor and pulse until they are finely chopped (but not a paste) and pour over the cranberries.
4. Sprinkle the cranberries and walnuts with the orange zest and 1/2 cup of sugar.
5. Rinse the bowl of your food processor and return it to the base. Add the rest of the sugar, the flour, eggs, butter and almond extract. Run the food processor just until the mixture is evenly mixed.
6. Pour the batter over the cranberry and walnut mixture, and sprinkle the top with additional sugar if desired. Bake for 35-45 minutes, or until the top is golden brown. Remove from the oven and cool on a wire rack. Serve warm or at room temperature.
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