Holiday Eats: Cranberry Pie

Thank goodness for bookmarks. I saved this recipe years ago after tripping across it in the wilds of cyberspace. It still took a long while before making it, and I'd be so mad at myself for that if it did any good. Instead, I will just make it as many times as I can to make up for all the missed opportunities!

Called Nantucket Cranberry Pie (original post here), this is texturally more like a cake, but let's not fight over semantics, shall we?

This recipe is dead simple, and simply delicious. You can put it together in mere minutes, and it's a tart and tangy treat to mix it up in a sea of pumpkin and pecan pies.

It's a one-bowl, easy-peasy, satisfying recipe. Chop the cranberries and nuts (I used pecans, though the recipe calls for walnuts), toss them with a 1/2 cup of sugar, and dump them in your pie tin.

Next, add 2 eggs, melted butter, flour, sugar, and almond extract to the same bowl you used to mix your berries & nuts. You'll have a thick, yellow batter ready to pour over the berries.

I made this for a work potluck and it was gone in no time. The tart cranberries and the mellow almond flavor were a great pairing, and more than one person asked me for the recipe. I think it might be on a few tables this Thanksgiving!

It's not the most photogenic dessert when sliced, but everyone will eat it too quickly even to notice! I loved this so much that I made it again 2 days later for company.

This dish has earned a spot in my immediate rotation of recipes. It's easy to prepare, bakes in less than 40 minutes, and goes just as well for dessert (I'll add some orange zest and top with whipped cream next time) as it does for breakfast, next to a steaming hot cup of coffee. I hope you'll give it a whirl!

Happy Thanksgiving!

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