I discovered this recipe on Facebook and Google just before Thanksgiving, and it quickly has become a favorite. It’s the perfect dessert for when you want something nestled between pie and upside-down cake. The tart flavor was a refreshing change from the sweeter holiday pies. When Warren tasted it, he said, “This is a nice dessert because it satisfies your sweet tooth with just a small slice.” Then he had two slices!

There are many versions of this recipe floating around, but most agree it first appeared in the November 1993 issue of Gourmet magazine. I believe it has truly stood the test of time. Give it a try!

Nantucket Holiday Cranberry Pie 

Ingredients:

2 1/2 cups fresh cranberries, frozen can be used but fresh are best

1/2 cup chopped pecans or sliced almonds, I prefer the sliced almonds after trying both

1/2 cup granulated sugar 

3/4 cup unsalted butter, softened 

3/4 cup granulated sugar 

1 teaspoon almond extract

1 cup all-purpose flour 

1/8 teaspoon salt 

2 eggs 

Directions:

Preheat the oven to 350°F.

I use a spring-form 9-inch pan. I lined it with parchment paper making for easy removal.

Cut all the cranberries in half (cutting them in half is important in the finished product for flavor) and place the cranberries in a mixing bowl and sprinkle with the chopped pecans or sliced almonds and 1/2 cup of granulated sugar and toss it gently to cover all the cranberries.

Place mixture in spring-form pan.

In a medium bowl, beat the softened unsalted butter and 3/4 cup of granulated sugar on medium speed until smooth.

Continue beating, add the almond extract and eggs one at a time, beating until fluffy.

Gradually add the all-purpose flour and salt, mixing by hand until just combined. The batter will be sticky.

Place the batter in heaps around the spring-form pan on top of the sugared cranberries. I found using a spatula best to spread the batter evenly over the cranberries.

Bake for 45–50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

I let mine cool for about 15 minutes and then I turned it upside down on a nice festive serving platter. Peel off the parchment paper and Voila! I thought it looked pretty to lightly dust it with powdered sugar, just before serving.