This classic crustless pie, often called a Nantucket Cranberry Pie, features a simple batter poured over fresh fruit that bakes into a tender, cake-like topping.
Author
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Recipe
Fruit Layer
| Measurements | Ingredients |
|---|---|
| 1 1/4 C | Cranberries (Fresh or Frozen) |
| 2 | Peeled, Sliced Apples |
| 1/4 C | Brown Sugar |
| 1/4 C | Chopped Walnuts (Optional) |
Batter Topping
| Measurements | Ingredients |
|---|---|
| 1 | Egg |
| 1/2 C | Granulated Sugar |
| 1/2 C | Sifted Flour |
| 1/3 C | Butter or Oleo, Melted |
| To taste | Cinnamon |
Instructions
- Preheat oven to 325°F. Grease a 9-inch pie plate.
- Spread the cranberries on the bottom of the pie plate. Top with the sliced apples.
- Sprinkle with brown sugar and walnuts (if using).
- In a separate bowl, beat the egg until thick. Add the granulated sugar and beat well.
- Mix in the flour and melted butter and beat until smooth.
- Pour the batter evenly over the fruit in the pie plate.
- Sprinkle with cinnamon.
- Bake for 45 minutes.
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