Ingredients
For the Filling:
- Butter, to grease the pie plate
- 2 cups fresh or frozen cranberries
- 1/2 cup sugar
- 1/2 cup walnuts, chopped
For the Topping:
- 2 eggs
- 3/4 cup butter, softened
- 1 cup sugar
- 1 cup flour
- 1 teaspoon almond extract
Directions
For the Filling: Preheat the oven to 350 degrees F.
Place the cranberries in a buttered, 10-inch pie plate. Toss the sugar and walnuts over the berries.
For the Topping: Cream the eggs and the butter with the sugar. Add the flour and almond extract to the mixture, lightly tossing with a fork.
Pour the topping over the cranberry mixture and bake for 35 to 40 minutes. Serve warm with whipped cream
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By llryan24_3904055
Ridgewood, NJ
on June 09, 2013
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This recipe is truly delicious and incredibly easy!! Yumm! Instead of using flour, I used Pamela's Gluten Free Baking Mix since a guest was g-free. Still absolutely fabulous. It's now a must-make at Thanksgiving and Christmas and all get-togethers in between. Can't stress how yummy and easy this is!!!!
****Update****
I've used this recipe but changed the fruit on several occasions and have gotten rave reviews each time. I've used peaches (w/out almond extract, blueberries and a mix of raspberries/blueberries/blackberries. The latter is my favorite and I'm making it again today. So great. Happy I found this recipe!
By joothie_3716708
Cromwell, CT
on December 29, 2012
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Tasty, but it was more like a plain cake on top of a sweet, nutty cranberry layer. Some guests ate the fruit layer with ice cream and left the cake on the plate. The next day, I served the leftovers like an upside down cake and it had a more festive, appealing presentation with the ruby red cranberries on top of the cake. I processed the cranberries as another viewer suggested. I might double the amount of cranberry filling next time.
By pattian57
on March 30, 2012
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I've been making this pie/fruity cake for several years, now. Takes 5 minutes to put together in a glass pie plate, 35-40 in oven and tastes like your childhood dreams of cherry pie/though made with cranberries. I buy bags of fresh and through them in the freezer. Stay forever in freezer, pull out open bag put in buttered pie plate, wallah aaa.....the almond flavoring in the batter put it over the edge. Wonderful. Now that we are older I use Spenda granulated in place of sugar , still great.
Read all 25 reviews