Fresh Cranberry Pie

Submitted by cathyfood

"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."

 

• Ready In: 1hr
• Ingredients: 9
• Yields: 1 pie
• Serves: 8

ingredients

• 473.18 ml fresh cranberries
• 118.29 ml walnuts
• 354.88 ml sugar, divided
• 2 eggs
• 236.59 ml butter, melted and cooled
• 236.59 ml all purpose flour
• 1.23 ml salt
• 2.46 ml baking powder
• 1.23 ml almond extract

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.

Reviews

[KerfuffleUponWincle]

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.