-
-
My review
Crustless Cranberry Pie
Jean
"Light, super simple, and delicious dessert. Great with vanilla ice cream."
Added to shopping list.
Go to shopping list.
Ingredients
55 m servings 335 calsOriginal recipe yields 8 servings (1 (9-inch) pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 350 degrees F (175 degrees C). 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 frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 335 calories; 17.7 g fat; 41.4 g carbohydrates; 4.5 g protein; 77 mg cholesterol; 173 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 10261235 Ratings
-
-
-
-
-
Most helpful positive review
10/2/2006
I made this twice and both times it was gone in a day. I did change some things both time I made it 1. used 1/4 almond extract & 3/4 vanilla 2. added 1/2 tsp cinnamon & 1/4 tsp ground clove to t...
Most helpful critical review
12/12/2008
I made this twice, first with fresh cranberries, and it was odd in a very good way, and the second time I made it with frozen cranberries and it was a disaster. First, the cranberries unmelted m...
Most helpful
Most positive
Least positive
Newest
10/2/2006
I made this twice and both times it was gone in a day. I did change some things both time I made it 1. used 1/4 almond extract & 3/4 vanilla 2. added 1/2 tsp cinnamon & 1/4 tsp ground clove to t...
12/15/2005
This is the best cranberry dish I've ever made. I made it with a brown sugar/walnut topping (1/4 cup walnuts, 1/3 cup brown sugar, 2 tablespoons butter, 2 tablespoons flour mixed together), whic...
11/26/2009
PROS: A mix and dump pie that makes its own crust, nothing could be easier. Without exception, everyone liked it - even those picky eaters who wouldn't touch my homemade Cranberry Chutney - and ...
11/14/2005
Oh wow!! What a sweet surprise!! This was SO GOOD! It was yummy cranberry goodness surrounded by a tasty, tasty cake-thing. I would describe the texture of the "cake" as a cross between a ca...
10/28/2005
I searched for this recipe since I had lost mine. I love it! It is easier to make, however, if you just put the cranberries and nuts in the prepared pan and pour the batter over them. Glad I ...
10/17/2012
Outstanding exactly as written. You can reduce the berries to 1.5 cups if you're really not fond of tartness or if your berries aren't quite ripe. Leave everything else the same. I have always u...
10/25/2008
I love this recipe and you can make it in an 8x8" square pan without altering anything. I used 100% whole wheat pastry flour and I added a streusle topping, before baking. Enjoy!
4/2/2006
Love this pie! Totally different from anything that I have ever made/eaten! Beautiful presentation with the contrast of red & white. I even lowered the calories by using half splenda for the ...
12/1/2005
I did this with cranberries & blackberries, no nuts, 1/2 Rice flour and 1/2 spelt flour it was wonderful!