Total Time
1hr
Prep 20 mins
Cook 40 mins

This recipe was adapted from one I found in Gourmet Magazine over 10 years ago. It is more like a buttery pound cake over a filling of chopped cranberries and walnuts, than an actual pie. It is wonderful served with a little whipped cream and a cup of tea. I usually cut the butter back to 1/2 cup plus a little.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Chop, then measure, the cranberries and walnuts. Stir in 1/2 cup sugar. Pour into the center of a buttered 10" pie plate.
  3. Mix together eggs, melted butter, remaining 1 cup sugar, flour, salt and almond extract. Stir until smooth.
  4. Pour batter evenly over cranberry mixture.
  5. Bake approximately 40 minutes until golden brown all over.
Most Helpful

DELICIOUS! Perfect balance of sweet and tart! I substituted orange oil because I had no almond extract. Made for my Preemie Adoption, Spring PAC 2011.

Kerfuffle-Upon-Wincle March 06, 2011