We fell in love with this Cranberry Nantucket Pie this season and thought our Frozen Aroniaberries would add an exciting new flavor to this holiday pie. Aroniaberry Cranberry Nantucket Pie is drizzled in Aroniaberry Sauce. Get the sauce recipe.
Ingredients:
- 1 cup of Frozen Aroniaberries
- 1 cup Cranberries
- 3/4 cups Pecans, Chopped (measure, Then Chop)
- 2/3 cups Sugar
- 1 cup Flour
- 1 cup Sugar
- 1 stick Unsalted Butter, melted
- 2 whole Eggs, Lightly Beaten
- 1 teaspoon Pure Almond Extract
- 1/4 teaspoon Salt
- 1 Tablespoon Sugar For Sprinkling
*Adapted from a recipe by Pioneer Woman*
Directions:
Preheat oven to 350 degrees. Generously butter a cake pan or pie pan. Add the Aronia berries and cranberries to the bottom of the pan. Sprinkle on chopped pecans, then sprinkle on 2/3 cup sugar. In a mixing bowl, combine flour, 1 cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine. Pour batter slowly over the top in large "ribbons" in order to evenly cover the surface. Spread gently if necessary. Bake for 35 to 40 minutes. 5 minutes before removing from oven, sprinkle surface with 1 tablespoon sugar for a little extra crunch. Cut into wedges and serve with ice cream or freshly whipped cream.
Preheat oven to 350 degrees. Generously butter a cake pan or pie pan. Add the Aronia berries and cranberries to the bottom of the pan. Sprinkle on chopped pecans, then sprinkle on 2/3 cup sugar. In a mixing bowl, combine flour, 1 cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine. Pour batter slowly over the top in large "ribbons" in order to evenly cover the surface. Spread gently if necessary. Bake for 35 to 40 minutes. 5 minutes before removing from oven, sprinkle surface with 1 tablespoon sugar for a little extra crunch. Cut into wedges and serve with ice cream or freshly whipped cream.
