This is more like a cobbler than a pie, or a cake-pie. It’s good. And it’s old-fashioned. To be frank, it tastes like a cherry pie, the almond extract making it that way, and I can’t complain because it’s now an easy, delicious favorite of mine.
Nantucket Cranberry Pie ~
~ adapted from Gourmet (late writer, Laurie Colwin) ~
Wash 2 cups cranberries.
Generously butter a round cake pan.
Line pan in a single layer with the cranberries.
(My Grandmother Anita Fleischer-Shew’s measuring tin that she used to measure with to bake.)
Measure 3/4 cup whole pecans.
(With my mother– a beautiful picture of the two of them together– and I love this one of them. My mother is looking at their reflection in the water.)
After pecans are measured, chop them.
Lay pecans over the cranberries.
Cover with 2/3 cups sugar.
Combine together 1 cup flour and 1 cup sugar.
Blend in 1 stick unsalted melted butter,
then 2 large eggs that are lightly beaten. Stir in 1/4 teaspoon salt and 1 teaspoon pure almond extract.
Dollop batter over the sugar carefully without disturbing the layers of ingredients. Bake in a 350 degree Fahrenheit oven for 50 to 55 minutes.
But for the last 10 minutes in the oven, pull the cake out and add an additional tablespoon of sugar over the top.
Leave a Reply