Yankee Cranberry Pie
A vibrant cranberry pie with a sweet-tart flavor, topped with nuts, perfect for holiday gatherings or a comforting dessert for cranberry lovers.
Ingredients
Instructions
- Butter a 10-inch pie plate or quiche tin.
- Spread cranberries over the bottom of the prepared dish and sprinkle 1 cup sugar and chopped nuts over them.
- In a small bowl, beat eggs until frothy.
- Add 1 cup sugar and beat well.
- Slowly mix in flour, melted margarine, and oil until blended.
- Pour the egg mixture over the cranberries, sugar, and nuts.
- Optionally, add a little vanilla and reduce sugar for variation.
- Bake at 350°F (175°C) for 75 minutes until golden and bubbly.
Tips & Substitutions
For a nuttier flavor, consider using toasted walnuts or pecans. If you don't have corn oil, vegetable oil can be a suitable substitute. To enhance the pie's flavor, add a teaspoon of vanilla extract to the egg mixture. Make sure to check the cranberries for any spoiling before use, and adjust the sugar based on the tartness of the cranberries.
Serving Suggestions
This pie is delightful served warm with a scoop of vanilla ice cream or whipped cream on top. It pairs beautifully with Cilantro Mashed Potatoes for a festive dinner. For a complete meal, consider serving alongside a light salad or cheese platter to balance the tartness of the cranberries.
Storage & Reheating
Store any leftover Yankee Cranberry Pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. Alternatively, you can enjoy it cold or at room temperature for a refreshing taste.
Nutrition & Diet Analysis (per serving)
Each serving of Yankee Cranberry Pie contains roughly 782 calories, with 9g protein, 138g carbohydrates, and 26g fat. It is an excellent source of vitamin C (49% of the Daily Value) and dietary fiber (33% of the Daily Value), and a good source of protein and iron. It also contributes 9g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cranberries instead of fresh?
Yes, you can use frozen cranberries for this recipe. Just be sure to thaw and drain them before using to avoid excess moisture in the pie. This will help maintain the texture and flavor of the pie.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water). This will help bind the ingredients together while keeping the pie moist.
How do I know when the pie is done baking?
The pie is done when it turns golden brown on top and the filling is bubbly. You can insert a toothpick into the center; it should come out clean or with just a few moist crumbs attached. Keep an eye on it during the last 15 minutes of baking to avoid over-browning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).