Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

Its honestly a brilliant recipe from :B

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I never expected to make FA a forum for my cooking skills (or lack thereof). Yet here I am, with my second food post in two weeks. While the last was more about technique, this one is a more proper recipe.

I don't know if Nantucket Cranberry Pie qualifies as a "real" pie. It has no bottom crust at all and the top is more of a big sugar cookie than a traditional flaky pie crust. I started baking these only a few years ago for Thanksgiving and Christmas, two holidays in which we Americans consume tons of cranberry products. I thought it would be good to share this recipe now, in time for the coming holiday season.

A note about the crust: The batter doesn't necessarily form nice "ribbons" as the recipe suggests. Depending on its thickness, you will most likely have to help spread it around with a spatula. This can take a little finesse, so be patient.

Nantucket Cranberry Pie

Ingredients

• Butter, For Greasing
• 2 cups (heaping) Cranberries
• 3/4 cups Pecans, Chopped (measure, Then Chop)
• 2/3 cups Sugar

• 1 cup Flour
• 1 cup Sugar
• 1 stick Butter, melted
• 2 whole Eggs, Lightly Beaten
• 1 teaspoon Pure Almond Extract
• 1/4 teaspoon Salt
• 1 Tablespoon Sugar For Sprinkling


Preheat oven to 350 degrees. Begin melting the stick of butter over low heat.

Generously butter a cake pan or pie pan. Add cranberries to the bottom of the pan. Sprinkle on chopped pecans, then sprinkle on 2/3 cup sugar.

In a mixing bowl, combine flour, 1 cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine.

Pour batter slowly over the top in large "ribbons" in order to evenly cover the surface. Spread gently if necessary.

Bake for 40 to 45 minutes. Remove the pie from the oven and sprinkle the surface with the one remaining tablespoon of sugar. Return the pie to the oven for 5 more minutes.

Cut into wedges and serve with ice cream or top with whipped cream.