Nanny Ellis’s Cranberry Pie

My cinnamon colored skin, coffee colored hair and dark eyes are not quintessentially Massachusetts, but my pride in my family’s long history on the East Coast runs deep.

Summers spent visiting my grandfather in Cape Cod as my sister and I raced down sandbanks and plunged into the chilling water of the Atlantic are at the forefront of my memory, along with ferry rides, cool breezes at night and the cry of seagulls. Just as prominent are recollections of indulging in the coastal state’s signature foods. And there’s nothing like recreating the memories of a perfect trip in the cold of winter thanks to a folder of recipes.  

One of those recipes is synonymous with my family’s New England roots. Affectionately titled “Nanny’s cranberry pie” by my family in honor of my great great grandmother who would make a similar pie, this classic holiday dessert has always been the centerpiece of family Christmas dinners. While the ever-popular pumpkin and pecan pie are present for the occasion as well, I always find myself cutting a generous slice of the cranberry pie first. 

My family owned a cranberry bog in Marshfield, Massachusetts, and when she was still alive, my great great grandmother would make a cranberry pie from her own recipe. Decades later, my mom found a very similar albeit simpler recipe. The pie has since become one of the things I look forward to most about the holidays. 

For me, the perfect balance of tartness and sweetness in the cranberries is what makes this pie unlike any other. The explosion of the smooth, subtly sugared taste of the filling in my mouth is any cranberry lover’s dream. I’m a cranberry enthusiast myself, so much so that I once joked to my dad that cranberry sauce runs through my veins, so this dessert never fails to put me in a good mood. 

Additionally, the light crumble on top practically melts in your mouth as you take the first bite and doesn’t have the doughy, overly flaky crust common in pies. Its delicate flavor pairs perfectly with the cranberry filling and leaves a satisfying feeling in your mouth. 

The perfect complement to this dessert is a dollop of whipped cream or vanilla ice cream when served warm. The airy texture of the whipped cream pairs nicely with the confiture-like consistency of the cranberry filling and creates the sensation of walking on air. The vanilla flavor of both the whipped cream and ice cream enhances the flavor of the pie even more by creating contrast between its gentle, light taste and the sharpness of the cranberries.

Each time my mom has made the pie she’s followed the recipe exactly as it is written, but when we made it recently, she changed things up a little by adding some brown sugar and cinnamon for stronger flavor. Adding spices such as cinnamon or nutmeg helps to intensify and add variation to the taste.

Even though it’s now been a few years since I last ran down that beach in Cape Cod, the memories have not wavered. Making this pie not only makes me feel more connected to my family’s heritage, but it also gives me a sense of comfort and tranquility. My hope is that anyone who makes this pie will feel a little bit of the East Coast brought to their table this holiday season. 

Ingredients

1 cup all-purpose flour

1 cup white sugar

1/4 teaspoon salt

2 cups cranberries

1/2 chopped walnuts

1/2 cup butter, melted

2 eggs 

1 teaspoon almond extract

Instructions

Preheat the oven to 350F. Grease one nine inch pie pan.

Combine the flour, sugar and salt. Stir in the cranberries and walnuts and toss to coat. 

Stir in the butter, beaten eggs and almond extract. If you are using frozen cranberries, the mixture will be very thick. 

Spread the batter into the prepared pan.

Bake at 350F for 40 minutes or until a wooden pick inserted near the center comes out clean. 

Serve warm with whipped cream or ice cream. 

Source: Allrecipes