Nantucket Pie (Cranberry Pie)
A New England favorite, this Nantucket Pie is not really a pie. It's more like a cake. It's delicious whether you call it a pie or a cake!
Do not use frozen cranberries for this pie. Only fresh cranberries will work.
- 2 cups halved fresh cranberries
- 1/2 cup chopped walnuts
- 1/2 cup granulated sugar
- 2 large eggs
- 3/4 cup butter, melted and cooled
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- Heat oven to 350 degrees F. Heavily spray an 8- or 9-inch springform pan with oil. Line a baking sheet with parchment paper.
- Topping: In a medium bowl combine cranberries, walnuts and sugar. Toss well. Pour mixture into prepared springform pan. Spread evenly and pat down a bit.
- Cake: In a medium bowl, combine eggs, butter and sugar. Mix until smooth, then add the flour. Mix until smooth. Batter will be thick. Spread batter gently with a spatula over the cranberry-walnut mixture until all areas are covered.
- Place springform pan on prepared baking sheet, and bake for for 30 to 35 minutes.
- After removing from the oven, let it sit for 15 minutes.
- With a butter knife, gently go around the
edge of the pan. Slowly, release the side of the pan and remove the ring.
- Let the pie sit for another minute. Then gently invert onto a plate. As you slowly begin to remove the bottom of the pan from the top of the pie, use a butter knife to guide the topping away from the pan, if necessary.
- Cool and serve.