Cranberries are always on the holiday table. Of course cranberry relish is a must for Thanksgiving, but cranberries are great baked into this Nantucket Cranberry Pie No. 622 in the Membership Collection.
SWEET-TART CRANBERRIES
My Collection #200 Cranberry & Pomegranate Relish has become a no-cooking Bijouxs favorite, using both raw cranberries & pomegranate seeds, so easy.
Next up is this Nantucket Cranberry Pie, wow is this good. When I say pie, well there is no crust in this, just a soft and buttery layer of cake bursting with cranberries
UP-SIDE DOWN PIE
As you can see the pie has been inverted after baking, very much an upside-down cranberry cake. The best thing is how simple it is to prepare, and your guests will love it, not missing a Pumpkin Pie.
The ingredients are simple. Fresh cranberries, chopped walnuts and sugar are spread into a 10-inch pan (see notes). Next comes the topping, a simple vanilla batter, poured over the cranberries. Bake at 325°, for about 40-45 minutes, or until a cake tester comes out with moist crumbs.
Remove from oven run a knife around the inside edge to loosen the pie. Place a large round serving plate on top of cake and flip the pie upside down. The pie will release easily, but if some of the filling is stuck to the pan, remove and pat back into place. No worries a dusting of confectioners sugar after the pie has cooled will hide any imperfections.
Serve at room temperature with a dollop of Crème Fraîche or whipped cream.
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