These cranberry pies will be a Thanksgiving favorite.
Pie season is here, and if you’re feeling not-so-confident in this baking area, we’ve got you! We’re keeping our eyes on the pies, and turning our attention to a special seasonal flavor. It’s an ingredient that adds a puckery punch and festive flair to any Thanksgiving pie: cranberry!
Recipe creator Amy Richardson shares the inspiration for an iced cranberry slab pie, a sweet cranberry cream pie, and the recipe for sugared cranberry Nantucket pie.
Sugared Cranberry Nantucket Pie
10-15 minutes prep time
- 2 cups cranberries, rinsed and sorted
- 1/2 cup sugar
- 3/4 cup butter, melted and slightly cooled
- 3/4 cup sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- 1 cup flour
- 1/4 tsp baking powder
- 1/4 tsp coarse salt
- White crystal sugar
- Heat oven to 350 degrees.
- Generously butter 9 inch pie tin. Evenly spread cranberries into the bottom of the tin. Sprinkle with 1/2 cup sugar. Set aside.
- In a medium sized bowl, whisk together melted butter and sugar. Whisk in eggs and extracts until smooth and creamy. Add baking powder, salt and flour and whisk until smooth. Pour over the top of fruit and spread evenly to the edges with a spatula. Sprinkle generously with coarse sugar and bake for 40-45 minutes or until golden brown.
- Serve warm or at room temperature with Vanilla Whipped Cream*
Classic recipe variation by Amy Richardson