Nantucket cranberry pie

November 17, 2010

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Makes 1 pie

Cranberries form a tart base for the buttery, cake-like topping in this crustless pie from K.C. Starvish of Lakeville. It won second place in the adult division of an annual contest sponsored by the Cape Cod Cranberry Growers’ Association, A.D. Makepeace, Trucchi’s Supermarkets, and Edible South Shore.

Butter (for the pan)

2 cups fresh cranberries

1 1/2 cups sugar

1/3 cup coarsely chopped walnuts (optional)

2 eggs

1 cup flour

3/4 cup (1 1/2 sticks) butter, melted

1. Set the oven at 325 degrees. Butter a 9-inch pie pan.

2. Spread the cranberries in the pan. Sprinkle with 1/2 cup of the sugar and walnuts, if using.

3. In a bowl, beat the eggs and the remaining 1 cup sugar until light and fluffy. Fold in the flour. Add the butter and beat until smooth. Pour the batter over the cranberries.

4. Bake for 45 to 50 minutes or until golden.

Adapted from “Make It Better with Cranberries in 2010’’