On Sun, 14 Nov 2010 09:23:19 -0800, Christine Dabney
> wrote:

>Heya all,
>
>A few of us were mentioning Nantucket Pie and I think someone asked
>for the recipe.

I wasn't the one who asked- but we tried this last week & I just
noticed I never posted a thank you.

THANK YOU!!

That one hits all the right notes--- crunchie, tart, and a 'crust'
that is amazong. It is all buttery and *just* the right texture--
not really 'cakey' at all. All that & it is easy as 'pie' to throw
together.

I used a 10" cake pan and stuck right to the recipe. Also wonder
why those folks on Nantucket call this a pie-- but by any other name
it could not be more sweet.

Jim

[I'd normally snip this- but I'm sure somebody missed it first time
around]
>
>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.