I have a confession to make that may seem a little sacrilegious, particularly at this time of year as everyone is gearing up for Thanksgiving.
I’m not a fan of pie.
I love fruit. I just don’t really see the point of putting it into a pastry crust. I dutifully make pies in the summer, of course, because friends and family members enjoy eating them. And at this time of year, pies are de rigueur; they fairly shriek “Thanksgiving.” So I bake them—and I try to be cheerful while doing so.
Sometimes I cheat, however. This recipe is an example of that cheating.
Nantucket Cranberry Pie is something I learned to make from my late neighborhood matriarch Mary Parker, a.k.a. Gam. What I love about it is … it isn’t really a pie. It’s more a cross between a cake and a huge cookie.
It’s also remarkably easy to put together—no rolling of crust, just a bit of washing, a bit of tossing, and a bit of whisking. Try it, and the pie part of your Thanksgiving preparation will be a snap.
I love the recipe so much I put it in my Pudding Hollow Cookbook, which makes a lovely holiday (or hostess) gift, by the way. Sorry to blow my own horn, but it IS that time of year, and as most of you know selling books is how I make my living!
Ashley Kohl and I had fun making (and tasting) the pie recently on Mass Appeal. For technical reasons I am unable to embed the video, but if you visit this link you can watch it (after a brief advertisement inserted by the TV station).
I wish you all a Thanksgiving full of fun, family, and of course gratitude. And maybe a tiny piece of pie.
2 cups raw cranberries
1-1/2 cups sugar
1/2 cup chopped walnuts (optional but good)
3/4 cup melted sweet butter
2 eggs, beaten
1 cup flour
1 teaspoon vanilla or almond extract
Grease a 9- or 10-inch pie plate. Preheat the oven to 375 degrees. Wash and pick over the cranberries. Put them in the bottom of the pie plate. Sprinkle with 1/2 cup of the sugar and the walnuts. Make a batter of the remaining ingredients, first combining the butter and the remaining sugar and then adding the eggs, flour, and flavoring. Pour the batter over the cranberries.
Bake for 35 to 40 minutes. Top with whipped cream. (Ice cream works well, too. Or just serve it alone.) Serves 8.