Return to Content

Cranberry Nut Pie

by in Apr 2004

Yield: 8 servings

More like a cake than a pie, this cranberry nut pie is packed with fresh, tart cranberries and crunchy nuts.

From the South Shire Inn, Bennington, VT

Cranberry Nut Pie

Ingredients:

  • 2 cups raw cranberries
  • 1/2 cup walnuts
  • 1/4 cup sugar, plus 3/4 cup sugar
  • 3/4 cup melted butter
  • 2 eggs
  • 1 cup flour
  • 1 teaspoon almond extract

Instructions:

Preheat oven to 325 degrees. Grease a 9-inch pie plate. Chop cranberries and nuts together and place in the bottom of the pie plate. Sprinkle with 1/4 cup sugar. Beat eggs. Add 3/4 cup sugar and remaining ingredients; mix well. Pour batter over cranberries. Bake 40 to 45 minutes, or until a wooden pick inserted in the center comes out clean.

Updated Wednesday, March 3rd, 2004
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

4 Responses to Cranberry Nut Pie

  1. Chris Lantier July 11, 2006 at 5:07 pm #

    This pie is fabulous! There is NEVER a drop left and all plates are licked clean! People constantly ask for the recipe and it is best served warm with vanilla ice cream. The almond extract is the key! Great for book clubs, brunches, and dinner parties! ENJOY! It’s a real hit!

  2. Eileen Marston March 22, 2007 at 5:18 pm #

    Everyone loved this “pie”. I couldn’t find fresh cranberries so I used a combination of dried, unsweetened cranberries and frozen blueberries. Delicious.

  3. Anonymous November 22, 2007 at 4:59 pm #

    Tried it a couple of weeks before T-day and loved it. Made it for T-day and future son-in-law was sketical beforehand but loved it once he tried it, daughter copied the recipe to take with her.

  4. Virginia Sislane November 1, 2012 at 12:39 pm #

    This takes basic ingredients, assembles quickly and can be eaten right out of the oven or cold. It is delicious and will travel well, as it isn’t soupy or juicy. It is very moist and has incredible flavor.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111