My aunt introduced me to this fantastic recipe, originally from allrecipes.com. AllRecipes is a website I regularly use. This recipe is by far one of the best from that site. My whole family makes this recipe. I have taken it several places and it always received rave reviews. I am so obsessed with this recipe. Proof: At the end of every holiday season, I buy 5 or so bag of fresh cranberries and freeze them. When I want to make it out of season, I just defrost and drain them. Cranberry delight throughout the year is indeed possible! It is best warm, straight from the pan. Enjoy!
Crustless Cranberry Pie
- 1 1/2 cups all-purpose flour
- 1 1/2 cups white sugar
- 1/4 teaspoon salt
- 3 cups fresh cranberries (one bag)
- 1 cup and 2 tablespoons chopped pecans of walnuts
- 3/4 cup butter, melted
- 3 eggs
- 1-1/2 teaspoons almond extract
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan or an 8×8 square pan. Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. Spread the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean.