Nantucket Cranberry Pie

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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.

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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!!!!

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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.

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This recipe is absolutely AMAZING. I made two pies: one following the recipe to the T and one using egg substitute and low fat margarine and almonds instead of walnuts and both were equally amazing. The "healthier" version using margarine and egg substitute didn't taste any different than the original one using real eggs and butter. I made them for Christmas and there were barely any crumbs left over. Those who had room left for dessert gobbled it up. Those who were too stuffed were fighting to take some home. I'm very excited to have a "go to" dessert recipe for the holidays. It's easy to make (it was my 1st time working with cranberries too and a hit with everyone. The only thing I'd change about the recipe is to add a visual indication to tell when it's done. I baked it till the topping is golden brown.

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So far this is the BEST cranberry pie i have ever had! and its so easy to make! i am NOT a pie maker, i ***** at making pie crust but with this pie it is as simple as pie :D the topping comes out kinda cakey but the cranberries get a little glaze and you would never be able to guess that there are walnuts in there, all you know is there is a delightful crunch. now i made some changes in the recipe. i subed vanilla extract for the almond extract and i used dried cranberries that i had rehydrated in Cranberry Grape juice.

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Very tasty! I actually did not have walnuts or almond extract. I substituted with pecans and orange extract. Delicious! It did have to bake longer than the recipe stated.

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A GREAT recipe for family! After making it for the first time, we all fell in love. Will be using this recipe again!!!

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I made this exactly as the recipe states the first time. I had to bake it about 10 minutes longer than the directions indicated. Excellent dessert, people were going back for seconds and thirds.
the next time I made it I doubled everything and added roasted apples to the filling and lemon zest and nutmeg to the topping and baked it in a 9" x 13" pan. It was gone in 15 minutes. This is my new holiday dessert.

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I use this topping on all sorts of pies. I even add cocoa powder and make simple chocolate cakes with it. I don't add the almond extract though.

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I made this a few years ago for Thanksgiving and everybody was crazy about it. Now, I HAVE to make it every Thanksgiving AND for Christmas Eve dinner. I did have to cook it just a few minutes longer for the topping to achieve a medium brown color, otherwise is was too mushy. Go for a medium brown color on the topping. Whip cream or vanilla ice cream on top is fabulous. This is a great recipe.