On 11/14/2010 11:23 AM, Christine Dabney wrote:
> Heya all,
>
> A few of us were mentioning Nantucket Pie and I think someone asked
> for the recipe.
>
> Now this is from one of Laure Colwin's books...I don't remember which
> one. I have read her books, and I vaguely remembered it in there.
> But I first encountered it through a food blog. It looked so good,
> that I had to make it on the spot. This was last year. I think I
> made several of them over the course of a few weeks, it was that good.
> I made it in my Le Crueset Tart Tatin pan, and it worked perfectly.
>
> Christine
>
> Nantucket Cranberry Pie
> From Laurie Colwin's More Home Cooking
>
> 2 cups chopped fresh cranberries
> 1/2 cup chopped walnuts
> 1 1/2 cups sugar, divided
> 2 eggs
> 3/4 cup butter, melted
> 1 cup flour
> 1 teaspoon almond extract
>
> Spread the cranberries, walnuts and 1/2 cup sugar in the bottom of a
> 9" or 10" cake pan (or skillet or anything else you might have lying
> around). Mix the rest of the ingredients in a separate bowl to form a
> batter. Pour the batter over the cranberry mixture and bake in an
> oven preheated to 350 for around 40 minutes. Cool a bit in the pan,
> and enjoy.
>

That sounds positively wonderful! Copied and saved! I'm going to use
artificial sweetener.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.