(Electronic image by Sarah Sepanek)
NANTUCKET CRANBERRY PIE (RECIPE BY SARAH SEPANEK)
Butter, for greasing
2 heaping cups cranberries
3/4 cup pecans, chopped (measure, then chop)
2/3 cup sugar
1 cup flour
1 cup sugar
1 stick unsalted butter, melted
2 whole eggs, lightly beaten
1 teaspoon almond extract
1/4 teaspoon salt
1 tablespoon sugar for sprinkling
Preheat oven to 350 degrees.
Generously butter a cake pan or pie pan. Add cranberries to the bottom of the pan. Sprinkle on chopped pecans, then sprinkle on 2/3 cup sugar.
In a mixing bowl, combine flour, 1 cup sugar, melted butter, eggs, almond extract and salt. Stir gently to combine.
Pour batter slowly over the top in large ribbons in order to evenly cover the surface. Spread gently if needed.
Bake for 45 to 50 minutes. Five minutes before removing from oven, sprinkle surface with 1 tablespoon sugar for a little extra crunch.
Cut into wedges and serve with ice cream or whipped cream.
ABOUT SARAH SEPANEK – Sarah Sepanek is a native of Warren, Ohio. Sarah works as a designer for GateHouse Media’s Center for News and Design in Austin, Texas. Prior to that, she worked for seven years as a copy editor, paginator and columnist at the Tribune Chronicle in Warren. While at the Tribune, Sarah designed news pages, special sections and magazines and wrote stories and regular features (plus a multitude of other tasks). Sarah likes to bake and cook.
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