Preheat the oven to 350F/180C

Nantucket Cranberry Pie may be baked in a variety of pans. You can use a 10-inch/25-cm pie pan, a 10 inch/25-cm springform pan, or a 9-inch/24 cm springform. I used a 9-inch springform.

If you use a springform, put it on a baking sheet to avoid leaks.

Line the bottom of the springform with baking parchment. Butter the parchment.

We’re going to do one part of the prep out of order. Skip down to the topping for a moment, and melt the butter now, so it’s cooled down when it’s time to use it. I melt butter by placing it in the microwave. If you prefer the stove, go for it.

Okay, back to making the cake base.

Rinse and pick through the cranberries. Chop them using a food processor. You don’t need to puree them. A rough chop is fine. You can do this with a knife, but be careful, lest berries fly around your kitchen.

Roughly chop the walnuts, too, making sure any membranes are removed. If you are so inclined, lightly toast the nuts.

Place the berries, nuts, and 1/2 cup of sugar at the bottom of the baking pan.

I make the cake topping in a large Pyrex measuring cup, but use a bowl if you prefer.

Mix the melted butter, eggs, sugar, flour, and extract until blended. Pour over the cranberry/walnut mixture.

Put cake in oven and bake 40-45 minutes. Cake is done when tester comes out clean and top looks shiny and dry.

Nantucket Cranberry Pie keeps at room temperature, either a cake keeper or airtight tin, up to five days. After that, refrigerate it. It reheats well in a low oven. I do not recomment freezing.

Notes:

Nantucket Cranberry Pie may be baked without nuts. Increase the cranberries or add peeled pears or apples. You may also use vanilla extract instead of almond.