Cranberry Pie - Pudding

Total Time
Prep 0 mins
Cook 45 mins

from the book "Cranberry Mystery", by Wende & Harry Devlin, published in 1978


  1. Preheat oven to 350'. (320' if using glass pan).
  2. Grease 8" pie pan.
  3. Cream together butter & sugar until fluffy in medium bowl.
  4. Beat in egg, then flour until blended.
  5. Stir in cranberries.
  6. Spread evenly in pan.
  7. Bake 45 minutes, or until firm & golden.
  8. Cool in pie pan on wire rack.
  9. Cut into wedges, serve warm or cold with whipped cream or vanilla ice cream.
Most Helpful

I completely agree with Michelle! I have searched for that particular book for years, especially since I became a parent -- and particularly for this recipe! It was my favorite from the book series! Thank you SO much for posting it.

brookeb_kd October 18, 2013

I just wanted to say thank you from the bottom of my heart for posting this recipe. I have been looking for this recipe off and on for the last few years. I am 28 and remember walking to the library with my Grandma. We would check out the Devlin Cranberry books and would make the recipes in the back. My favorite was this very recipe. I have such a vivid memory of it and can't wait to relive those great childhood memories. Thank you so much!

michellefelt June 22, 2011

I'm a real fanatic when it comes to using these little tart red berries, so your recipe intrigued me! It is so somple to make this great tasting dessert, & although I did share it with my other half, I'd have been most happy to have devoured it all myself! Definitely a keeper of a recipe, & thank you for sharing it! [Made & reviewed for one of my adoptees in the current round of Pick A Chef] Want to check out PAC? Here's a link to it =

Sydney Mike April 18, 2010