Cranberry Walnut Pie

Here’s a nice change from the typical holiday pies…and you can make this with almost all Michigan grown ingredients!    Crustless Cranberry Walnut Pie

1 cup all-purpose flour

1 cup white sugar

1/4 teaspoon salt

2 cups whole cranberries, fresh or frozen ( I used the whole Locavorious bag of cranberries ~ 3.5 cups!)

1/2 cup chopped walnuts

1/2 cup butter, melted

2 eggs

1 teaspoon almond extract

Preheat oven to 350 F. Grease one 9 inch pie pan.

Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using unthawed frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.

Bake at 350 F for 40 minutes, or until a wooden pick inserted near the center comes out clean.  If the cranberries were frozen going in, adjust cooking time to ~ 1 hour.  Serve pie warm or at room temperature with whipped cream or ice cream, unless it’s for breakfast, then how about some vanilla yogurt!


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