Cranberry Pie Laurie Colwin Food

NANTUCKET CHRISTMAS CRANBERRY PIE {TRADITIONAL AND GLUTEN FREE RECIPES}

Steps:

• Preheat the oven to 350 degrees. Combine the filling ingredients and stir to combine. Pour into a generously buttered 10" pie plate.
• Combine the butter and sugar in a mixing bowl and beat until smooth. Add the eggs and almond extract and beat again until fluffy. Add the flour and beat once more.
• Spread the thick batter over the cranberry mixture in the pan. I used a small cookie scoop to quickly dollop spoonfuls across the top of the pie. It doesn't need to look perfect.
• Bake for 40-50 minutes, test doneness with a toothpick, just to make sure the topping is cooked through. Serve warm with whipped cream or vanilla ice cream. Enjoy!

NANTUCKET CRANBERRY PIE

Steps:

• *Adapted from a recipe by Laurie Colwin* Preheat oven to 350 degrees.
• Generously butter a cake pan or pie pan. Add cranberries to the bottom of the pan. Sprinkle on chopped pecans, then sprinkle on 2/3 cup sugar.
• In a mixing bowl, combine flour, 1 cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine.
• Pour batter slowly over the top in large "ribbons" in order to evenly cover the surface. Spread gently if necessary.
• Bake for 45 to 50 minutes. 5 minutes before removing from oven, sprinkle surface with 1 tablespoon sugar for a little extra crunch.
• Cut into wedges and serve with ice cream or freshly whipped cream.

NANTUCKET CRANBERRY PIE

Steps:

• Combine cranberries, walnuts and 1/2 c sugar. Spread evenly into a 10" pie plate or springform pan.
• Combine remaining sugar with remaining ingredients; beat until smooth. Pour over cranberries and walnuts in pie plate.
• Bake in preheated 350F oven for 40 minutes.

LAURIE COLWIN'S NANTUCKET CRANBERRY PIE

Steps:

• Preheat the oven to 350F. Put the chopped cranberries, walnuts and sugar into a buttered 10-inch pie plate or springform pan. Mix eggs, butter, 1 cup sugar, flour, salt and almond extract. Stir the batter until it is smooth and pour over the cranberry walnut mixture. Bake the cake in the middle of the oven for 40 minutes, or until a tester comes out clean.