Nantucket Style Cranberry Pie
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic crustless pie featuring a tart layer of fresh cranberries and apples, topped with a sweet, buttery batter that bakes into a tender, cake-like crust.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 45 mins | None | One 9-inch pie |
🔪 Key Equipment
- 9-inch pie plate
- Medium bowl
- Mixer or whisk
Ingredients
Fruit Layer
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 1/4 Cups | Cranberries | Fresh or frozen |
| 2 medium | Apples | Peeled and sliced |
| 1/4 Cup | Brown Sugar | None |
| 1/4 Cup | Walnuts | Chopped, optional |
Batter Topping
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 | Egg | None |
| 1/2 Cup | Granulated Sugar | None |
| 1/2 Cup | Flour | Sifted |
| 1/3 Cup | Butter | Or oleo, melted |
| To taste | Cinnamon | For sprinkling |
Instructions
Step 1: Prep and Fruit Layer
- Preheat oven to 325°F. Lightly grease a 9-inch pie plate.
- Spread the 1 1/4 cups cranberries evenly on the bottom of the pie plate. Top with the 2 medium apples, sliced.
- Sprinkle the fruit with 1/4 cup brown sugar and 1/4 cup walnuts (if using).
Step 2: Batter and Bake
- In a separate bowl, beat the 1 egg until thick and pale. Add the 1/2 cup granulated sugar and beat well until combined.
- Mix in the 1/2 cup flour and 1/3 cup butter (melted), beating until smooth.
- Pour the batter evenly over the fruit in the pie plate.
- Sprinkle lightly with cinnamon.
- Bake for 45 minutes, or until a toothpick inserted into the cakey topping comes out clean and the top is golden brown and fragrant.
💡 Make-Ahead & Storage: Store leftovers covered in the refrigerator for up to 3 days. Serve warm or at room temperature.
Original Recipe Scan
