Pie to die for!

As much as I like cranberries, and as much as I like pecans, I can’t believe that it took me until now to be introduced to Nantucket Pie. Thank you, Instagram!!!

From all I can find, Nantucket Pie has been a thing in New England for ages. I had to research to learn that yes, they do grow cranberries on Nantucket, though for conservation purposes they are harvested by hand rather than by the flooding of cranberry bogs, as is customary in other locations.

Traditionally, Nantucket Pie is made with walnuts, but with pecans as an oft-stated alternative, I prefer to stick to my Southern roots and use pecans. Some recipes will call for cutting the cranberries in half; give me the whole ones. Some recipes call for using a pie plate, but my preference is a springform pan.

I tried several recipes before I settled on one published by The Pioneer Woman. Her recipe makes a somewhat thicker batter, and calls for a slightly longer baking time. This gives a more substantial and cookie-like crust, which I find preferable (and you can pick it up and eat it like a pizza slice if you want, or if you’re in a rush).

The recipe is here, and contains some suggestions on the preparation. It doesn’t take long to get the ingredients together, and once you do you’ll be amazed at how quickly it all comes together. Once done, you can serve it with whipped cream or ice cream (what’s not to like about that?), but it definitely holds its own without either.

Cranberries are in season, so go for it!!! I think you’ll be glad you did.

Enjoy!!!