Monday, December 23, 2013

Nantucket Cranberry Pie

Everyone and I mean everyone has their own recipe for a Nantucket Cranberry Pie or Cake. If you have never had one, these pies/cakes are like a crustless pie with the dough and fruit mixed together. Instead of the standard vanilla/almond flavor cake with cranberries, this recipe is more of a spice cake with cranberries.
I also use whole wheat flour and brown sugar as well as the traditional white flour and sugar. Instead of the two flours and two sugars you could simply use 1 cup of white AP flour and 1 cup of white sugar. This recipe is so easy that it is a quick and tasty alternative to the traditional pumpkin, apple, and mince pies. 

Nantucket Cranberry Pie
  • 2/3 cup All Purpose flour
  • 1/3 cup whole wheat flour 
  • 1/3 cup white sugar
  • 2/3 cup packed brown sugar 
  • 1/4 tsp. salt 
  • 1 tsp. ground ginger 
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 1/2 tsp. pumpkin pie spice
  • 1 1/2 cups cranberries (frozen is fine)  
  • 1/2 cup melted butter 
  • 2 eggs beaten
  • 2 tsp. orange zest
  • 1/4 cup orange juice
  • cold water
  • cinnamon and coarse sugar
  1. Preheat the oven to 350*F. Grease or spray a 9 inch pie plate.
  2. Whisk together the flour, sugar, spices, zest and salt. Stir in the cranberries, and toss to coat. Stir in the melted butter, the beaten eggs and the juice. If you are using frozen cranberries the mixture will be thick and you may need to add water a teaspoon at a time to incorporate. 
  3. Spread the batter in the prepared pan. Bake in preheated oven for about 40 minutes, or until a toothpick comes out clean in the middle. Halfway through, sprinkle the coarse sugar on top of the pie. Serve with whipped cream or ice cream if desired.

No comments:

Post a Comment