A great Laurie Colwin recipe- I had to try it as we had our honeymoon in New England and spent some time in Nantucket. It is a really, really easy recipe and seems to adapt well to any tinkerings you make it it. I used Scottish Blackcurrants as no Cranberries were available, I cut the sugar right down in both the nutty base and the cake part. And as I don't use butter I substituted a small amount of dairy free marg melted with a little organic rapeseed oil. It was surprisingly yummy and eaten by all on our regular Tuesday night family dinner that comes with pudding! If you don't have almond extract do buy it for this recipe- the frangipane taste it gives the light cake topping is what makes it for me. Here is the recipe (slightly adapted by me) from my copy of More Home Cooking- A Writer Returns to the Kitchen.
Nantucket Cranberry Pie
1. Place two cups of cranberries or whatever soft fruit you have available (redcurrants, blackcurrants etc) in the bottom of a springform cake tin, sprinkle on chopped walnuts and 1/2 a cup of sugar.
2. Mix 2 eggs. 3/4 cup of melted butter (or equivalent alternative margarine or oil), 1 cup of sugar, 1 cup of flour and a pinch of salt with 1 teaspoon of almond extract. Stir together till smooth.
3. Pour over the cranberry walnut mixture and bake for 40 minutes in a moderate oven.
(Here is a link to the original recipe and text as published in Gourmet Magazine in 1993)