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Nantucket Cranberry Pie

This dessert from Laurie Colwin's More Home Cooking (Harper Perennial 2000) is easy, pretty and delicious.

Serves 6 to 8

For the Filling:

Butter, to grease a pie plate

2 cups chopped cranberries (fresh or frozen)

1/2 cup sugar

1/2 cup walnuts, chopped

For the Topping:

2 eggs

3/4 cup butter, melted

1 cup sugar

1 cup flour

1 teaspoon almond extract

Preheat the oven to 350 degrees.

Place the cranberries in a buttered, 9- or 10-inch pie plate. Toss the sugar and walnuts, and sprinkle over the berries.

Mix together the eggs, butter, sugar, flour and almond extract until smooth.

Pour the topping over the cranberry mixture and bake for 40 minutes.

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