Do you ever get an idea in your head that you just can’t shake? I had read about this pie one afternoon on Pioneer Woman. I really wanted to make something with fresh cranberries this fall and liked the look of this recipe, so I filed it away. A couple days later, I was sitting at my desk doing some work. I knew we were going to my parents’ house for dinner and got mad at myself for not thinking of a sweet treat to bring with us for after dinner. Suddenly, I HAD to make this pie. I think I pretty much dropped my work right where it was and went to the grocery store to buy whatever ingredients I didn’t have. Let’s be honest, it doesn’t take much to get me to abandon schoolwork.
In this case, I think a little schoolwork sacrifice was completely warranted. First off, this cake came together very quickly. It would be great to whip together if you have unexpected guests during the holiday–and you could have most of the ingredients on hand. Or you could drop what you’re doing and rush to the store, not like I’ve done that. Second, people on Nantucket apparently don’t know what pie is. I mentioned that I brought cranberry pie when I went over to my mom’s house and she kind of gave me a polite smile. When I stuck the cake pan in the oven , her eyes lit up and she admitted that she wasn’t really looking forward to ‘real pie.’
My favorite part is the combination of the almondy top and the tart cranberries. The cake is soft and almost has the consistency of an almond macaroon. Yum! The tartness of the cranberries still come through despite the sugar and the cakey topping, which makes it a great non-heavy mid-week dessert.
I served this simply with some whipped cream, though later that week, I ended up eating it just plain and it still tasted great. I might have eaten this for breakfast once or twice–but you can’t prove it, right? I mean really, it’s kind of like a muffin–or coffee cake. Well make this one quickly, before the cranberries are gone for the season!
Nantucket Cranberry Pie
from Pioneer Woman
Butter, For Greasing
2 cups (heaping) Cranberries
¾ cups Pecans, Chopped (measure, Then Chop)
⅔ cups Sugar
1 cup Flour
1 cup Sugar
1 stick Unsalted Butter, melted
2 whole Eggs, Lightly Beaten
1 teaspoon Pure Almond Extract
¼ teaspoons Salt
1 Tablespoon Sugar For Sprinkling
Preheat oven to 350°
Butter a cake pie or pie pan. I used an 8 inch pan. Arrange cranberries in a single layer in the pan. Sprinkle pecans and 2/3 cup sugar on top of the cranberries.
In a bowl combine flour, 1 cup sugar, eggs, almond extract, salt. Pour the batter over the cranberries. Spread gently if necessary.
Bake for 45-50 minutes. About 5-10 minutes before the cake is finished, sprinkle sugar onto the cake.
Let cool slightly and cut into wedges. Serve with whipped cream–or by itself.