Nantucket Cranberry Pie
Yield
servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cranberries
chopped |
|
| ½ | cup |
walnuts
chopped |
|
| ½ | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| ¾ | cup |
butter
melted, cooled |
|
| 1 | cup |
sugar
|
|
| 1 | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
almond extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cranberries
chopped |
|
| 118 | ml |
walnuts
chopped |
|
| 118 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 177 | ml |
butter
melted, cooled |
|
| 237 | ml |
sugar
|
|
| 237 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
almond extract
|
*
|
Directions
Preheat oven to 350℉ (180℃).
Put the chopped cranberries and walnuts and ½ cup sugar in a buttered 10-inch pie plate or springform pan.
Mix 2 large eggs, ¾ cup melted and cooled butter, 1 cup sugar, 1 cup flour, ¼ teaspoon salt, and ¼ teaspoon almond extract.
Stir the batter utnil it is smooth and pour it over the cranberry walnut mixture.
Bake the cake in the middle of the oven for 40 minutes, or until a tester comes out clean.
