Nantucket Cranberry Pie
THIS RECIPE IS ADAPTED FROM NOVELIST AND FOOD WRITER LAURIE COLWIN. THE “PIE” IS REALLY MORE LIKE A CAKE COBBLER SO IBAKED IN A SQUARE BAKING DISH AND SERVED IT WARM WITH VANILLA ICE CREAM. IT IS DELICIOUS FOR BREAKFAST THE NEXT DAY AS WELL.
12 ounce bag of fresh cranberries, roughly chopped
1/2 cup walnuts, toasted and coarsely chopped
1 1/2 cups granulated sugar, divided
2 large eggs
1/2 cup (1 stick) unsalted butter, melted
¼ cup olive oil
1 teaspoon vanilla extract
1 cup flour
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch of cardamom
Scant ½ teaspoon fine-grain sea salt
Preheat oven to 350° F. Butter a square or round cake pan.
Mix cranberries, ½ cup of sugar and walnuts together and pour into the bottom of the pan. Set aside.
In a bowl, whisk eggs, 1 cup of sugar, melted butter, olive oil and vanilla extract together. Whisk flour, spices and salt together. Mix flour and egg mixture until well blended and looks like a thick batter.
Pour batter over cranberries and smooth out with a spatula to evenly coat the cranberry mixture.
Bake 45-60 minutes or until toothpick inserted comes out clean.
Remove from oven and place on a rack.
Serve warm with vanilla ice cream or at room temperature.
ALL RECIPES ©ELIZABETH KARMEL 2020