CRUSTLESS CRANBERRY PIE

Crustless Cranberry Pie image

Provided by Carol Junkins

Time 50m

Number Of Ingredients 8

1 c all purpose flour
1 c white sugar
1/4 tsp salt
2 c cranberries
1/2 c walnuts
1/2 c butter, melted but not hot
2 eggs
1 tsp almond extract (vanilla works too)

Steps:

1. Preheat oven to 350 degrees F. Grease a 9-inch pie dish In a bowl, combine flour, sugar, and salt, stir until mixed. Add cranberries and walnuts, and mix. Add melted butter, eggs, and extract stirring until combined. *Remember it may be thick if you are using frozen cranberries* Spread batter into prepared dish.
2. Bake pie for 40 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Serve warm or room temperature with sprinkled powdered sugar or ice cream, if desired.
3. Refrigerate leftovers for up to one week. It also freezes well for up to 3 months. When using frozen cranberries you may want to cut down the sugar amount to 1/3 as freezing cranberries converts a part of their starch into grape sugar. So frozen cranberries require 1/3 less sugar than fresh.