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Nantucket Cranberry Pecan Pie


  • Butter for greasing
  • 2 cups heaping Cranberries
  • 3/4 cup Pecans chopped
  • 1 2/3 cups Sugar divided
  • 1 cup Flour
  • 1 stick unsalted Butter melted
  • 2 Eggs Lightly Beaten
  • 1 tsp. Pure Almond Extract
  • 1/4 tsp. Salt
  • 1 tbsp. Sugar for sprinkling
  • whipped cream for topping


  • 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.


Recipe from www.thepioneerwoman.com