Crustless Cranberry Pie

This tasty treat has been a favorite at family gatherings for at least 5 years now. A very talented baker at work prepared this pie for an office pot luck and we pestered her until she divulged the recipe!

I'm so glad she was willing to share as this is often requested for holiday gatherings. In fact, it quickly became one of my dad's favorites. It pleased me to no end to have at least one dish I had introduced to him become a favorite.


Crustless Cranberry Pie

Ingredients:

1 - cup all purpose flour

1 - cup sugar

.25 - tsp salt

2 - cups cranberries (frozen or fresh)

.5 - cups chopped almonds

.5 - cup unsalted butter, melted

2 - eggs, beaten

1 - tsp almond extract

Instructions:
1. Preheat oven to 350F. Grease one 9-inch pie pan and set aside.
2. Combine flour, sugar, and salt in large bowl.
3. Stir in the cranberries and almonds and toss to coat.
4. Stir in the butter, beaten eggs, and almond extract.
5. Note: if you are using frozen cranberries, the mixture will be very thick. I prefer to mis with my hands in this case.
6. Spread the batter into the prepared pie pan and bake at 350F for 40 minutes or until a wooden tooth pick inserted near the center comes out clean.
7. Serve warm with whipped cream of ice cream!

The original recipe called for walnuts, but we all prefer it with the almonds. If you choose to use walnuts, use the same amount (.5 cups, chopped) as the almonds.

I love the splash of color provided by the cranberries. It makes the holiday table feel more festive.

The original recipe suggested whipped cream or ice cream as a topping, but we love it all on its own.