Post by Portiaami on Nov 17, 2022 21:03:30 GMT
Quick and easy.
Nantucket Pie with Fresh Cranberries
www.ifyougiveablondeakitchen.com/nantucket-pie/
INGREDIENTS
Filling:
2 cups fresh cranberries, rinsed and patted dry
¾ cup pecans or walnuts, measured, then roughly chopped
½ cup (100 g) granulated sugar
Topping:
1 cup (200 g) granulated sugar
¾ cup (170 g) unsalted butter, melted and slightly cooled
2 large eggs, room temperature
1 teaspoon almond extract, or vanilla
1 cup (125 g) all purpose flour
¼ teaspoon salt
Vanilla ice cream for serving
INSTRUCTIONS
Preheat oven to 350° F.
Grease a 9-inch pie plate or tart pan with butter. Place fresh cranberries into the pie plate in an even layer. Sprinkle chopped pecans evenly over the top, then sprinkle ½ cup sugar over the berries and nuts. Toss gently until cranberries are coated and set aside.
In a large bowl using a hand mixer, mix together the sugar and melted butter until sugar is absorbed. Add the eggs and almond extract, then mix just until combined. Scrape down the bottoms and sides of the bowl if necessary. Stir in flour and salt by hand mixing just until combined.
Pour the batter over the filling ingredients. The batter will be a little thick, but try to spread it gently (it doesn’t have to cover all the berries and be perfect).
Bake pie for 40 to 45 minutes or until a toothpick inserted in the center comes out with moist crumbs. Let the pie cool for about 10 minutes before slicing and serving warm with a scoop of vanilla ice cream.
Nantucket Pie with Fresh Cranberries
www.ifyougiveablondeakitchen.com/nantucket-pie/
INGREDIENTS
Filling:
2 cups fresh cranberries, rinsed and patted dry
¾ cup pecans or walnuts, measured, then roughly chopped
½ cup (100 g) granulated sugar
Topping:
1 cup (200 g) granulated sugar
¾ cup (170 g) unsalted butter, melted and slightly cooled
2 large eggs, room temperature
1 teaspoon almond extract, or vanilla
1 cup (125 g) all purpose flour
¼ teaspoon salt
Vanilla ice cream for serving
INSTRUCTIONS
Preheat oven to 350° F.
Grease a 9-inch pie plate or tart pan with butter. Place fresh cranberries into the pie plate in an even layer. Sprinkle chopped pecans evenly over the top, then sprinkle ½ cup sugar over the berries and nuts. Toss gently until cranberries are coated and set aside.
In a large bowl using a hand mixer, mix together the sugar and melted butter until sugar is absorbed. Add the eggs and almond extract, then mix just until combined. Scrape down the bottoms and sides of the bowl if necessary. Stir in flour and salt by hand mixing just until combined.
Pour the batter over the filling ingredients. The batter will be a little thick, but try to spread it gently (it doesn’t have to cover all the berries and be perfect).
Bake pie for 40 to 45 minutes or until a toothpick inserted in the center comes out with moist crumbs. Let the pie cool for about 10 minutes before slicing and serving warm with a scoop of vanilla ice cream.
