CHARLOTTE, N.C. (QC Life) - Making a Nantucket Cranberry Pie, Chef Jill has been answering “What’s for dinner?” since 2008, bringing families together with fresh, flavorful food through personal chef services, cooking classes, and memorable special events. ServSafe certified and a premier member of the United States Personal Chef Association since 2010, she’s easy to work with, flexible, and passionately committed to client satisfaction and helping people achieve their food goals and event visions.
Nantucket Cranberry Pie
Ingredients
• 2 cups fresh or frozen cranberries
• 1/2 cup pecans, roughly chopped
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• 1 1/4 cup sugar, divided use
• 1 cup all-purpose flour
• 8 tablespoons unsalted butter, (1 stick), melted & slightly cooled
• 2 eggs, lightly beaten
• 1 tsp vanilla extract
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• 1 tsp almond extract
• 1/4 tsp salt
• 1 TBSP Turbinado sugar,
• Instructions
• Preheat oven to 350 degrees F. Prepare the baking pan (pie pan or round cake pan with butter.
• Add cranberries and chopped pecans to the prepared pan, and top with 1/2 cup of sugar.
• Combine flour, 3/4 cup sugar, melted butter, eggs, vanilla, almond extract and salt in a medium sized mixing bowl. Stir until just combined. (batter will be thick.)
• Pour the batter over the cranberry mixture, completely covering the cranberries. If you need to spread the batter for better coverage – be gentle so you don’t pull the cranberries above the batter.
• Bake for 40-45 minutes, until toothpick comes out clean. If using optional turbinado sugar, remove from oven 5 minutes
before done, sprinkle with sugar and return to oven to finish baking.
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• Allow to cool slightly before cutting.
• May be served warm or at room temperature.
• Top with whipped cream or ice cream if desire
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