Thread: 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

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.

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.

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

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
--

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

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
--

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

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

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/

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.

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.

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.

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.

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.

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

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.