Am I the only person in the world who didn't know about this "famous" recipe? At a family Christmas dinner in San Diego last Saturday one of the younger family members (a married woman with three children!) brought this pie as her contribution to the dinner. She said she had never made it before and hoped it was good.
She needn't have worried. It was a superb dish! With my taste disorder, I know that what I tasted wasn't really the same as what everyone else tasted, but let me tell you, if I say it was delicious, it was truly good! And I thought my friends should know about this too. Aside from anything else, it is too easy NOT to make.
NANTUCKET CRANBERRY PIEIt's called a "rustic" dessert; don't expect the slice to come out looking like a piece of pie. Discount the look and simply eat away.
From Laurie Colwin's More Home Cooking
2 cups chopped fresh cranberries
1/2 cup chopped walnuts
1 1/2 cups sugar, divided
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 got the recipe from this young woman, but I also have found it on the internet in many places, so I'm not the only one who thinks it's a keeper. I have a recipe in my file for a cherry clafouti, and this seems much like that. But quite honestly, the cranberries are better.
If this recipe is indicative of what you find in Corwin's cookbook, I'd suggest asking Santa to get it for you this year. It's not too late.
Merry Christmas, one and all.