Saturday, December 22, 2012

Pioneer Woman's Nantucket Cranberry Pie

I really liked the look of this cranberry pie because it was different than the usual pastry crust type. Mine didn't turn out quite like hers did, as my cranberries ended up in the batter rather than forming a fruit layer on the bottom, but we both still loved this pie.

Butter, for greasing pan
2 cups (heaping) cranberries 
3/4 cups pecans, chopped 
2/3 cups sugar 
1 cup flour 
1 cup sugar 
1 stick unsalted butter, melted 
2 eggs
1 tsp almond extract 
1/4 tsp salt 
1 tbsp sugar for topping

Preheat oven to 350.

Butter a cake pan.  Add the cranberries and chopped pecans to the pan, top with 2/3 cup sugar.

In a bowl, mix together the flour, sugar, melted butter, beaten eggs, almond extract and salt.  Pour the batter over the cranberries.  Bake for 40 minutes, top with the tablespoon of sugar and continue baking for an additional 5 minutes.

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