NANTUCKET CRANBERRY PIE

Nantucket Cranberry Pie image

This recipe was given to me by a friend, and it is the best balance of sweet and tart I've tasted in a cranberry pie. It can be served with vanilla ice cream or yogurt.

Provided by Autum

Time 45m

Yield 8

Number Of Ingredients 8

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Ingredients

cooking spray
2 cups fresh cranberries
½ cup chopped pecans
1 ¼ cups white sugar, divided
1 cup all-purpose flour
¾ cup unsalted butter, melted
2 large eggs, slightly beaten
1 ½ teaspoons almond extract

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Spray an 8-inch deep dish pie pan with cooking spray. Pour cranberries, pecans, and 1/2 cup sugar into the pie pan.
Combine flour, remaining 3/4 cup sugar, melted butter, eggs, and almond extract in a bowl. Mix with an electric beater until creamy and white in color. Pour over cranberry mixture in the pie pan.
Bake in the preheated oven until slightly crusty on the edges, lightly set in the middle, and light golden in color, about 35 minutes. Don't overbake; you do not want to dry it out to a cake-like consistency.

Nutrition Facts : Calories 408.6 calories, Carbohydrate 47.1 g, Cholesterol 92.3 mg, Fat 23.6 g, Fiber 2.2 g, Protein 4.1 g, SaturatedFat 11.8 g, Sodium 20.6 mg, Sugar 32.6 g