This Nantucket Holiday Cranberry Pie is a festive treat with a perfect blend of tart cranberries and sweet apples. The flaky crust hugs this delicious filling, making every slice a delight!
I love serving it warm, topped with a scoop of vanilla ice cream. It makes the holidays feel extra special! Just watch out, because it’s hard to resist going back for seconds! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This flour gives the crust its structure. If you need a gluten-free option, you can use a gluten-free all-purpose blend. Just make sure it has a binding agent like xanthan gum.
Cranberries: Fresh cranberries are key for that tart burst of flavor. If they’re out of season, frozen cranberries work too. Just thaw and drain them before using to avoid excess moisture.
Butter: I suggest using unsalted butter for better control of the sweetness. You can substitute with coconut oil or vegan butter if you want a dairy-free option.
Egg: If you’re avoiding eggs, a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) works well in the crust.
Orange Juice and Zest: This adds a lovely flavor that complements the cranberries. If you don’t have oranges, lemon juice and zest can be a bright alternative.
How Do You Get a Flaky Pie Crust?
Getting that flaky texture depends on how you handle the dough. Here are some tips:
- Keep everything cold! Cold butter and water help create layers in the crust.
- When mixing, cut the butter into the flour just until it’s crumbly. Overmixing can lead to dense pastry.
- Don’t roll out the dough too thin; aim for about 1/4 inch. This helps the crust hold its shape while baking.
- Chill the dough for at least 30 minutes before pressing it into the pie dish. This helps reduce shrinkage when baking.
How to Make Nantucket Holiday Cranberry Pie
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup (1 1/2 sticks) unsalted butter, cold and cubed
- 1 large egg
- 1 teaspoon vanilla extract
For The Filling:
- 2 cups fresh cranberries
- 3/4 cup sugar (for filling)
- 1/4 cup orange juice
- 1 tablespoon orange zest
For Topping (Optional):
- Powdered sugar for dusting
How Much Time Will You Need?
This delightful Nantucket Holiday Cranberry Pie will take about 15 minutes to prepare and around 45 to 50 minutes to bake. After baking, let it cool for a bit before serving. All in all, you can expect to spend just under an hour on this lovely dessert, plus some time for cooling!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This helps the pie cook evenly as soon as you pop it in!
2. Prepare the Pie Crust:
In a mixing bowl, combine the flour, 1/2 cup sugar, salt, and baking powder. Next, add the cold, cubed butter and cut it into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs. This gives your crust that flaky texture!
In a small bowl, whisk together the egg and vanilla extract. Then, pour this into the flour mixture and mix until the dough just comes together in a ball. Don’t overmix; you want it to be tender! Press this dough evenly into the bottom and up the sides of your greased 9-inch pie dish.
3. Make the Cranberry Filling:
In another bowl, mix the fresh cranberries, 3/4 cup sugar, orange juice, and orange zest. Toss until the cranberries are well coated. Pour this fruity mixture evenly over your prepared crust.
4. Bake the Pie:
Place the pie in the preheated oven and bake for about 45 to 50 minutes, or until the top is a lovely golden brown and the cranberries are bubbling. Keep an eye on it, as oven temperatures may vary!
5. Cool and Serve:
Once baked, remove the pie from the oven and let it cool for a bit. If you like, you can dust it with powdered sugar before serving. Serve it warm or at room temperature, and enjoy this festive treat with family and friends!
Can I Use Frozen Cranberries Instead of Fresh?
Yes, you can use frozen cranberries! Just be sure to thaw and drain them before adding them to the filling. This helps prevent excess moisture from making the pie soggy.
What Can I Substitute for Butter in the Crust?
If you need a dairy-free option, you can substitute unsalted butter with coconut oil or vegan butter. Just make sure it’s cold and cubed for the best texture!
Can I Make This Pie Ahead of Time?
Absolutely! You can prepare the pie and bake it a day in advance. Store it in the refrigerator once cooled. Reheat gently in the oven before serving for the best taste.
How Should I Store Leftovers?
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. To enjoy later, simply reheat it in the oven or microwave until warmed through.
