Recipe courtesy of Josephine Batters
Nantucket Cranberry Pie
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- Level: Easy
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 424 calorie
- Total Fat
- 23 grams
- Saturated Fat
- 11.5 grams
- Carbohydrates
- 53 grams
- Dietary Fiber
- 2 grams
- Protein
- 2 grams
- Level: Easy
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 424 calorie
- Total Fat
- 23 grams
- Saturated Fat
- 11.5 grams
- Carbohydrates
- 53 grams
- Dietary Fiber
- 2 grams
- Protein
- 2 grams
Ingredients
For the Filling:
For the Topping:
Directions
- For the Filling: Preheat the oven to 350 degrees F.
- Place the cranberries in a buttered, 10-inch pie plate. Toss the sugar and walnuts over the berries.
- For the Topping: Cream the eggs and the butter with the sugar. Add the flour and almond extract to the mixture, lightly tossing with a fork.
- Pour the topping over the cranberry mixture and bake for 35 to 40 minutes. Serve warm with whipped cream.
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