Nantucket Cranberry Pie

This pie was great, but next time I’m going to try baking it in an 8-inch cake pan and then serving it inverted on a plate. The beauty of the cranberries is lost when they stay on the bottom.

Ingredients

Butter (for the pan)

2 cups fresh cranberries
1 1/2 cups sugar
1/3 cup coarsely chopped walnuts (optional)
2 eggs
1 cup flour
3/4 cup (1 1/2 sticks) butter, melted

Instructions

  1. Set the oven at 325 degrees. Butter a 9-inch pie pan.
  2. Spread the cranberries in the pan. Sprinkle with 1/2 cup of the sugar and walnuts, if using.
  3. In a bowl, beat the eggs and the remaining 1 cup sugar until light and fluffy. Fold in the flour. Add the butter and beat until smooth. Pour the batter over the cranberries.
  4. Bake for 45 to 50 minutes or until golden.

Via the Boston Globe 11/17/10
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