Nantucket Cranberry Pie
 Nantucket cranberry pie is pure holiday magic—a delightful mix of pie, cobbler, and cake that’s incredibly easy to whip up. Ingredients For the Cranberry Pecan Base 2 tablespoons unsalted butter, melted 2 cups cranberries, fresh or frozen ⅔ cup pecans, coarsely chopped ½ cup granulated sugar 2 tablespoons unsalted butter, melted 2 cups cranberries, fresh or frozen ⅔ cup pecans, coarsely chopped ½ cup granulated sugar For the Topping 12 tablespoons (¾ cup) unsalted butter, melted ¾ cup granulated sugar 2 large eggs 1 teaspoon vanilla extract ¼ teaspoon almond extract 1 cup all-purpose flour, spooned into measuring cup and leveled-off ½ teaspoon salt 1 tablespoon coarse sparkling or turbinado sugar, for topping 12 tablespoons (¾ cup) unsalted butter, melted ¾ cup granulated sugar 2 large eggs 1 teaspoon vanilla extract ¼ teaspoon almond extract 1 cup all-purpose flour, spooned into measuring cup and leveled-off ½ teaspoon salt 1 tablespoon coarse sparkling or turbinado sugar, for topping Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Make the Cranberry-Pecan Base: Add the melted butter to a 9-inch deep-dish pan and swirl it around to grease the sides (or use a pastry brush to brush the butter on the sides). Spread the cranberries and pecans evenly in the pan and sprinkle with the sugar. Set aside. Make the Topping: In the bowl of an electric mixer, beat the butter and sugar on low speed until combined. Add the eggs, vanilla extract, and almond extract and beat until smooth. Beat in the flour and salt until evenly combined. Spread the batter over the cranberries and pecans in the pan, using a spatula to spread it evenly. Sprinkle the top evenly with the sparkling/turbinado sugar. Bake for 40 to 45 minutes, until a cake tester inserted into the center comes out clean. (Keep in mind that the bottom of the dessert will remain gooey, so just check the cakey top.) Remove the cake from the oven and let cool on a rack. Serve warm or at room temperature, plain or topped with unsweetened or very lightly sweetened whipped cream (the dessert is plenty sweet as is, and unsweetened cream is a nice foil; ice cream is a bit too sweet for this dessert). Make-Ahead/Freezer-Friendly Instructions: The dessert can be made up to 1 day ahead of time. Cover loosely with foil and store on the counter at room temperature. Leftovers can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw overnight on the countertop before serving. Preheat the oven to 350°F and set an oven rack in the middle position. Make the Cranberry-Pecan Base: Add the melted butter to a 9-inch deep-dish pan and swirl it around to grease the sides (or use a pastry brush to brush the butter on the sides). Spread the cranberries and pecans evenly in the pan and sprinkle with the sugar. Set aside. Make the Topping: In the bowl of an electric mixer, beat the butter and sugar on low speed until combined. Add the eggs, vanilla extract, and almond extract and beat until smooth. Beat in the flour and salt until evenly combined. Spread the batter over the cranberries and pecans in the pan, using a spatula to spread it evenly. Sprinkle the top evenly with the sparkling/turbinado sugar. Bake for 40 to 45 minutes, until a cake tester inserted into the center comes out clean. (Keep in mind that the bottom of the dessert will remain gooey, so just check the cakey top.) Remove the cake from the oven and let cool on a rack. Serve warm or at room temperature, plain or topped with unsweetened or very lightly sweetened whipped cream (the dessert is plenty sweet as is, and unsweetened cream is a nice foil; ice cream is a bit too sweet for this dessert). Make-Ahead/Freezer-Friendly Instructions: The dessert can be made up to 1 day ahead of time. Cover loosely with foil and store on the counter at room temperature. Leftovers can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw overnight on the countertop before serving. Nutrition Information Powered by Per serving (10 servings) Calories: 361 Fat: 22 g Saturated fat: 11 g Carbohydrates: 40 g Sugar: 28 g Fiber: 2 g Protein: 3 g Sodium: 134 mg Cholesterol: 80 mg Per serving (10 servings) Calories: 361 Fat: 22 g Saturated fat: 11 g Carbohydrates: 40 g Sugar: 28 g Fiber: 2 g Protein: 3 g Sodium: 134 mg Cholesterol: 80 mg