Easy No Crust Cranberry Pie

Easy No Crust Cranberry Pie

If you want to do the almond variation, use sliced almonds instead of walnuts, and use 1/2 tsp. almond extract and 1/2 tsp. vanilla extract.

Ingredients

• 1 cup (150 g.) flour
• 1 cup (200 g.) sugar
• 1/4 tsp. salt
• 1/2 cup (50 g.) chopped walnuts
• 1 1/2 cups cranberries (135 g.) plus 1/2 cup (45 g.) for topping - frozen is fine
• 1/2 cup (114 g.) melted butter
• 2 eggs, beaten
• 1 tsp. vanilla extract
• Coarse sugar - a few tablespoons for sprinkling on top of pie - optional, but a nice touch

Directions

• Preheat the oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4. Grease or spray a 9 or 10 inch pie plate (mine was 10, if you use a 9 inch your pie will be a little taller than mine, FYI.)
• Whisk together the flour, sugar and salt. Stir in the 1 1/2 cups (135 g.) of cranberries, and the chopped walnuts ( or almonds if using) and toss to coat. Stir in the melted butter, the beaten eggs and the vanilla extract (or almond and vanilla, if using.) If you are using frozen cranberries the mixture will be thick. Spread the batter in the prepared pan. Place the 1/2 cup cranberries on top of pie, well spaced to look decorative. Sprinkle the coarse sugar on top of the pie.
• Bake in preheated oven for about 40 minutes, or until a toothpick comes out clean in the middle. Serve with whipped cream or ice cream if desired.