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To make a delicious Nantucket Cranberry Pie, gather the following ingredients: - Fresh cranberries - Granulated sugar - Powdered sugar - All-purpose flour - Unsalted butter - Eggs - Vanilla extract - Baking powder - Salt - Ground cinnamon - Shredded coconut - Lemon zest Using fresh cranberries gives the pie a tangy flavor. The blend of granulated and powdered sugar adds sweetness and a nice finish. All-purpose flour helps bind the pie together while unsalted butter provides richness. Eggs enhance the texture and help the pie set. Vanilla extract and lemon zest add depth and brightness. Baking powder makes the pie light, while salt enhances all the flavors. Ground cinnamon brings warmth and earthiness. Shredded coconut adds a chewy texture and a hint of tropical flavor. Each ingredient plays a vital role in crafting this delightful dessert. {{ingredient_image_2}} - Preheat your oven to 350°F (175°C). This step is key for even baking. - Grease a 9-inch pie dish with butter or cooking spray. This keeps the pie from sticking. - In a medium bowl, combine 2 cups of fresh cranberries with ½ cup of granulated sugar. This helps the berries soften and sweeten. - Let the mixture sit for about 10 minutes. This process allows the cranberries to release their juices. - In a large bowl, use an electric mixer to beat 1 cup of softened butter and ½ cup of sugar together. - Mix for about 3-5 minutes until the mixture is light and fluffy. This is important for a nice texture. - Add 3 large eggs, one at a time, to the butter mixture. Mix well after each addition. - Next, add 1 teaspoon of pure vanilla extract, 1 tablespoon of freshly grated lemon zest, and ½ teaspoon of ground cinnamon. Mix until fully combined. - In another bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. - Slowly fold this dry mixture into the wet mixture. Be gentle to avoid overmixing. - Gently fold in the macerated cranberries and 1 cup of unsweetened shredded coconut. This adds texture and flavor. - Pour the batter into the greased pie dish. Use a spatula to spread it evenly. - Bake in the preheated oven for 45-50 minutes. Check for doneness with a toothpick; it should come out clean. - Let the pie cool for at least 30 minutes at room temperature. This helps set the filling. - Before serving, dust the top with powdered sugar. This adds a lovely finish to your pie. - Overmixing the batter: This can make your pie dense. Mix just until the dry and wet ingredients come together. It’s okay if you see a few lumps. - Skipping cranberries' maceration: This step softens the cranberries and helps them release juice. Don’t skip it! Allow them to sit with sugar for 10 minutes. - Variations with spices: You can add nutmeg or ginger for a new twist. These spices pair well with cranberries and can make your pie more exciting. - Using different types of coconut: Try sweetened coconut for extra sweetness. You can also use toasted coconut for a richer flavor and crunch. - Serving suggestions: Serve slices on elegant plates. Pair with a dollop of whipped cream for a touch of luxury. - Garnishing for visual appeal: Add fresh cranberries and mint leaves on top. This makes the pie look festive and inviting. Pro Tips Fresh Cranberries: Use fresh cranberries for the best flavor and texture. Frozen cranberries can be used in a pinch, but may lead to a watery pie. Butter Temperature: Ensure that your butter is at room temperature for optimal creaming. This will help achieve a light and fluffy batter. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can result in a dense pie. Cooling Time: Allow the pie to cool for at least 30 minutes before serving. This helps the flavors meld and makes slicing easier. {{image_4}} You can use different fruits in this pie. Try blueberries, raspberries, or even chopped apples. Mixing flavors can create a fun twist. For example, combine cranberries with pears for a sweet and tart mix. If you want a vegan pie, you can replace the eggs. Use flaxseed meal mixed with water as a substitute. Three tablespoons of water with one tablespoon of flaxseed meal works well. For dairy alternatives, choose vegan butter or coconut oil instead of regular butter. To make this pie gluten-free, use almond flour or coconut flour instead of regular flour. Adjust the amount of flour because gluten-free options can absorb more moisture. You may need to add a bit more liquid to keep the texture right. After you enjoy your Nantucket cranberry pie, store any leftovers in the fridge. Place the pie in an airtight container. If you don't have one, cover the pie with plastic wrap. This keeps it fresh and safe from odors. You can freeze the pie for later. First, let it cool completely. Then, wrap it tightly with plastic wrap and aluminum foil. This double wrap helps prevent freezer burn. For best taste, eat it within three months. When you want to enjoy it again, thaw the pie in the fridge for a few hours or overnight. In the fridge, the pie lasts about four to five days. If it’s frozen, it stays good for about three months. Just keep an eye on it for any signs of spoilage before eating. This pie is best served fresh, but knowing how to store it keeps the flavors intact! Nantucket Cranberry Pie is a special dessert from Nantucket Island. It blends fresh cranberries with a rich, buttery base. This pie has roots in early American cooking, where cranberries were plentiful. Over time, it became a holiday favorite. Many families enjoy making it for gatherings. The mix of sweet and tart flavors creates a delicious treat. Yes, you can prepare Nantucket Cranberry Pie in advance. Make it a day before your event for the best flavor. After baking, let the pie cool completely. Store it in the fridge, covered with plastic wrap. When ready to serve, dust it with powdered sugar. This helps keep it fresh and tasty. You can easily swap some ingredients in this recipe. For a dairy-free version, use coconut oil instead of butter. If you need an egg-free pie, try flax eggs or applesauce. For gluten-free options, use almond flour or a gluten-free blend. These changes keep the pie delicious while meeting your needs. Pair this pie with various drinks and sides. A scoop of vanilla ice cream works well. Whipped cream adds a nice touch, too. For drinks, serve it with hot cider or a cup of coffee. You can also add fresh cranberries or mint leaves for a festive look. This article covered the ingredients and steps to make Nantucket Cranberry Pie. We explored tips, variations, and storage methods. Making this pie gives a burst of flavor with fresh cranberries and a soft texture. Remember, you can adjust the recipe for vegan or gluten-free diets. Following these steps ensures a tasty pie that fits any gathering. Enjoy sharing this slice of happiness with friends and family. Your kitchen experience will be even better with these tips in hand!

Nantucket Cranberry Dream Pie

A delightful pie featuring fresh cranberries, coconut, and a buttery crust, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 2 cups fresh cranberries, rinsed and drained
  • 1 cup granulated sugar, divided
  • 1 cup all-purpose flour
  • 1 cup unsalted butter, softened to room temperature
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 cup unsweetened shredded coconut
  • 1 tablespoon freshly grated lemon zest
  • to taste none powdered sugar, for dusting

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish with butter or cooking spray to prevent sticking.
  • In a medium mixing bowl, combine the rinsed cranberries with ½ cup of granulated sugar. Stir thoroughly and let the mixture sit for approximately 10 minutes to allow the cranberries to soften and release some juices.
  • In a large mixing bowl, beat the softened butter along with the remaining ½ cup of sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
  • Add the eggs to the butter mixture one at a time, mixing well after each addition. Once all eggs are incorporated, add the vanilla extract, lemon zest, and ground cinnamon, mixing until fully combined.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold this dry ingredient mixture into the wet mixture, stirring gently until just combined without overmixing.
  • Gently fold the macerated cranberries along with the shredded coconut into the batter until they are evenly distributed.
  • Pour the prepared batter into the greased pie dish, using a spatula to spread it out evenly for uniform baking.
  • Place the pie dish in the preheated oven and bake for 45-50 minutes, or until the top is a beautiful golden brown and a toothpick inserted into the center comes out clean.
  • Once baked, allow the pie to cool for at least 30 minutes at room temperature before slicing. Just before serving, generously dust the top with powdered sugar for a lovely finish.

Notes

Serve slices of the pie on elegant dessert plates alongside a dollop of freshly whipped cream. Garnish each serving with a few fresh cranberries and a sprig of mint for an extra festive and vibrant touch.
Keyword cranberry, dessert, holiday, pie