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Cranberry pie an easy to make Christmas dessert

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If you’re looking for something to make your holiday meal easier, this pie might be the answer.

The Nantucket Cranberry Pie recipe is a showstopper of a dessert in “The New Christmas Clinic” by Barbara Harper Bach.

And unlike almost everything else about the holiday season, it’s so easy that you can’t go wrong.

“That’s a really a good pie recipe and it’s easy to make,” Harper Bach said recently. “It’s a one-bowl recipe. You just mix it all up and pour it in the pie pan. And then after you let it cool, just cut out a little stencil and dust some powdered sugar on and it’s so pretty.”

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Nantucket Cranberry Pie

DIRECTIONS

1 stick butter, melted

2 heaping cups cranberries

3/4 cups pecans, chopped

1 2/3 cups plus 1 tablespoon sugar

2 large eggs

1 teaspoon almond extract

1 cup all-purpose flour

1/3 teaspoon salt

DIRECTIONS

Generously butter a deep dish 9-inch pie plate. Add the cranberries to the bottom of the pan. Sprinkle on the pecans then 2/3 cup of the sugar.

Whisk the eggs in a medium bowl, whisk in the melted butter slowly and the almond extract. Stir in 1 cup of the sugar and the flour and salt until combined. Pour the batter over the berries and spread to the edges.

Bake at 350 degrees Fahrenheit until golden and pick inserted into the center comes out clean, about 45 minutes. Five minutes before removing from the oven sprinkle the top with the remaining tablespoon of sugar.

Let pie cook 1 hour and dust the top with powdered sugar over a stencil. Good served with whipped cream too.

From Barbara Harper Bach’s “The New Christmas Clinic”

 

 

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