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Thread: For those that wanted Nantucket Pie

  1. #1
    Christine Dabney Guest

    Default For those that wanted Nantucket Pie

    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.

    --
    http://nightstirrings.blogspot.com

  2. #2
    Christine Dabney Guest

    Default Re: For those that wanted Nantucket Pie

    On Sun, 14 Nov 2010 09:23:19 -0800, Christine Dabney
    <[email protected]> wrote:

    >But I first encountered it through a food blog.

    For those that want a picture, this is the food blog where I first saw
    it.
    http://cooking-books.blogspot.com/20...berry-pie.html

    Christine
    --
    http://nightstirrings.blogspot.com

  3. #3
    Janet Wilder Guest

    Default Re: For those that wanted Nantucket Pie

    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.

  4. #4
    sf Guest

    Default Re: For those that wanted Nantucket Pie

    On Sun, 14 Nov 2010 09:23:19 -0800, Christine Dabney
    <[email protected]> wrote:

    > Nantucket Cranberry Pie
    > From Laurie Colwin's More Home Cooking


    Thanks for posting this Christine!

    --

    Never trust a dog to watch your food.

  5. #5
    gloria.p Guest

    Default Re: For those that wanted Nantucket Pie

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


    >
    > 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.
    >


    Thanks, Christine.

    gloria p

  6. #6
    Charlotte L. Blackmer Guest

    Default Re: For those that wanted Nantucket Pie

    In article <[email protected]>,
    Christine Dabney <[email protected]> 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.


    It was not very pie-like, but I made it in an 8 by 8 pyrex pan this
    morning. (which means if you were serving a crowd, you could double it
    for a 9 by 13)

    I also used Fior di Sicilia instead of almond extract. It gave a nice
    orangy smell and touch of flavor to it. If you have a fresh orange around
    to zest, it would be an awesome addition.

    All in all - easy peasy (I didn't even chop the crans, and my walnuts were
    TJ's baking bits so already small) and mmmm tasty.

    Charlotte
    --

  7. #7
    Christine Dabney Guest

    Default Re: For those that wanted Nantucket Pie

    On Sun, 14 Nov 2010 21:14:33 +0000 (UTC), [email protected]
    (Charlotte L. Blackmer) wrote:

    >I also used Fior di Sicilia instead of almond extract. It gave a nice
    >orangy smell and touch of flavor to it. If you have a fresh orange around
    >to zest, it would be an awesome addition.


    Where do you get that, Charlotte? I would like to find some of that.
    Anywhere in the bay area?

    Christine
    --
    http://nightstirrings.blogspot.com

  8. #8
    Charlotte L. Blackmer Guest

    Default Re: For those that wanted Nantucket Pie

    In article <[email protected]>,
    Christine Dabney <[email protected]> wrote:
    >On Sun, 14 Nov 2010 21:14:33 +0000 (UTC), [email protected]
    >(Charlotte L. Blackmer) wrote:
    >
    >>I also used Fior di Sicilia instead of almond extract. It gave a nice
    >>orangy smell and touch of flavor to it. If you have a fresh orange around
    >>to zest, it would be an awesome addition.

    >
    >Where do you get that, Charlotte? I would like to find some of that.
    >Anywhere in the bay area?


    King Arthur Flour, baybee!

    Charlotte
    --

  9. #9
    gloria.p Guest

    Default Re: For those that wanted Nantucket Pie

    Christine Dabney wrote:
    > On Sun, 14 Nov 2010 21:14:33 +0000 (UTC), [email protected]
    > (Charlotte L. Blackmer) wrote:
    >
    >> I also used Fior di Sicilia instead of almond extract. It gave a nice
    >> orangy smell and touch of flavor to it. If you have a fresh orange around
    >> to zest, it would be an awesome addition.

    >
    > Where do you get that, Charlotte? I would like to find some of that.
    > Anywhere in the bay area?
    >
    > Christine




    I'm not Charlotte. I've seen it in the King Arthur Flour Catalog and, I
    think, in a Williams-Sonoma store.

    gloria p

  10. #10
    Bryan Guest

    Default Re: For those that wanted Nantucket Pie

    On Nov 14, 11:47*am, Janet Wilder <kelliepoo...@yahoo.com> wrote:
    > 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.


    A limerick would be in order right now, except the only thing that I
    can think of that rhymes with sugar is booger, and that's not going to
    work.
    >
    > --
    > Janet Wilder


    --Bryan

  11. #11
    Ranee at Arabian Knits Guest

    Default Re: For those that wanted Nantucket Pie

    In article <[email protected]>,
    Christine Dabney <[email protected]> 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.


    I make mine with whole cranberries and a cup of walnut pieces, but
    it's otherwise pretty much the same. I use a pie pan or one of my
    stoneware round pans and butter them generously before putting in the
    cranberries and walnuts.

    Regards,
    Ranee @ Arabian Knits

    "She seeks wool and flax, and works with willing hands." Prov 31:13

    http://arabianknits.blogspot.com/

  12. #12
    Jim Elbrecht Guest

    Default Re: For those that wanted Nantucket Pie

    On Sun, 14 Nov 2010 09:23:19 -0800, Christine Dabney
    <[email protected]> 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.


  13. #13
    sf Guest

    Default Re: For those that wanted Nantucket Pie

    On Thu, 25 Nov 2010 07:19:12 -0500, Jim Elbrecht <[email protected]>
    wrote:

    > 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.


    I looked at several Nantucket Pie recipes on the net after the OP (I
    was curious too) and my guess is they called it "pie" because it was
    baked in a pie pan.

    --

    Never trust a dog to watch your food.

  14. #14
    Janet Wilder Guest

    Default Re: For those that wanted Nantucket Pie

    On 11/25/2010 9:50 AM, sf wrote:
    > On Thu, 25 Nov 2010 07:19:12 -0500, Jim Elbrecht<[email protected]>
    > wrote:
    >
    >> 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.

    >
    > I looked at several Nantucket Pie recipes on the net after the OP (I
    > was curious too) and my guess is they called it "pie" because it was
    > baked in a pie pan.
    >


    I made one, too. Haven't tasted it yet. I'm going to warm it a little in
    the toaster oven before serving it as the recipe said to cool it a
    little and serve. I needed to to early prep.

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

  15. #15
    sf Guest

    Default Re: For those that wanted Nantucket Pie

    On Thu, 25 Nov 2010 11:32:21 -0600, Janet Wilder
    <[email protected]> wrote:
    > >

    >
    > I made one, too. Haven't tasted it yet. I'm going to warm it a little in
    > the toaster oven before serving it as the recipe said to cool it a
    > little and serve. I needed to to early prep.


    So, how did you like it? Inquiring minds and all that.

    I can't wait to try that recipe! If Thanksgiving had been at my
    house, I would have made it. As it is, there were 5 different home
    made pies and 3 store bought were waiting in the wings as back up.



    --

    Never trust a dog to watch your food.

  16. #16
    Janet Wilder Guest

    Default Re: For those that wanted Nantucket Pie

    On 11/25/2010 8:11 PM, sf wrote:
    > On Thu, 25 Nov 2010 11:32:21 -0600, Janet Wilder
    > <[email protected]> wrote:
    >>>

    >>
    >> I made one, too. Haven't tasted it yet. I'm going to warm it a little in
    >> the toaster oven before serving it as the recipe said to cool it a
    >> little and serve. I needed to to early prep.

    >
    > So, how did you like it? Inquiring minds and all that.
    >


    Everyone liked it. It was not sweet. The fruit and nuts are on the
    bottom and the crust is kind of like a shortbread. I'm thinking that
    the next time I make it, I'll flip it upside down to serve it.

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

  17. #17
    Jim Elbrecht Guest

    Default Re: For those that wanted Nantucket Pie

    On Fri, 26 Nov 2010 09:24:26 -0600, Janet Wilder
    <[email protected]> wrote:

    >On 11/25/2010 8:11 PM, sf wrote:
    >> On Thu, 25 Nov 2010 11:32:21 -0600, Janet Wilder
    >> <[email protected]> wrote:
    >>>>
    >>>
    >>> I made one, too. Haven't tasted it yet. I'm going to warm it a little in
    >>> the toaster oven before serving it as the recipe said to cool it a
    >>> little and serve. I needed to to early prep.

    >>
    >> So, how did you like it? Inquiring minds and all that.
    >>

    >
    >Everyone liked it. It was not sweet. The fruit and nuts are on the
    >bottom and the crust is kind of like a shortbread. I'm thinking that
    >the next time I make it, I'll flip it upside down to serve it.


    That occurred to me, too. But I think I like the color and texture
    of the top too much to bury it.

    Try it and tell us how it looks-- or I might. I still have 2 cups of
    fresh cranberries. But we've got some serious eating to do before I
    fire up the stove again.

    Jim

  18. #18
    Janet Wilder Guest

    Default Re: For those that wanted Nantucket Pie

    On 11/26/2010 10:34 AM, Jim Elbrecht wrote:
    > On Fri, 26 Nov 2010 09:24:26 -0600, Janet Wilder
    > <[email protected]> wrote:
    >
    >> On 11/25/2010 8:11 PM, sf wrote:
    >>> On Thu, 25 Nov 2010 11:32:21 -0600, Janet Wilder
    >>> <[email protected]> wrote:
    >>>>>
    >>>>
    >>>> I made one, too. Haven't tasted it yet. I'm going to warm it a little in
    >>>> the toaster oven before serving it as the recipe said to cool it a
    >>>> little and serve. I needed to to early prep.
    >>>
    >>> So, how did you like it? Inquiring minds and all that.
    >>>

    >>
    >> Everyone liked it. It was not sweet. The fruit and nuts are on the
    >> bottom and the crust is kind of like a shortbread. I'm thinking that
    >> the next time I make it, I'll flip it upside down to serve it.

    >
    > That occurred to me, too. But I think I like the color and texture
    > of the top too much to bury it.
    >
    > Try it and tell us how it looks-- or I might. I still have 2 cups of
    > fresh cranberries. But we've got some serious eating to do before I
    > fire up the stove again.
    >
    > Jim


    I did flip over the left overs. It was not as pretty.

    I can't even think of food anymore. Just ate reruns and I'm stuffed

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

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