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This Sugar Cookie Icing that Hardens is great for decorating cutout Christmas cookies. The recipe results in a smooth, f… | Cookie decorating icing, Cookie frosting that hardens, Firm cookie icing
Fresh cranberries, crunchy pecans, and a tender almond-flavored topping come together in this bright, comforting cranberry pie. It is simple enough for a holiday gathering yet special enough to earn a place on the dessert table.
Prep Time: Not provided
Cook Time: Not provided
Total Time: Not provided
Servings: Not provided
Why Make This Recipe
- Festive flavor: Tart cranberries, sweet sugar, buttery richness, and almond extract create a delicious holiday combination.
- Simple preparation: The cranberry filling and almond batter come together in separate bowls with straightforward steps.
- Beautiful texture: The pie offers juicy fruit, crunchy pecans, and a golden baked topping.
- Great for gatherings: Its colorful filling and warm seasonal flavor make it a welcoming dessert for family and guests.
Ingredients
- Fresh cranberries — measurement not provided
- Sugar — measurement not provided
- Eggs — measurement not provided
- Pecans — measurement not provided
- Butter — measurement not provided
- Almond extract — measurement not provided
- Flour — measurement not provided
- Salt — measurement not provided
- Baking powder — measurement not provided
- Pie crust — amount not provided
How to Make It
Preheat the oven to 350°F (175°C). Prepare the oven before assembling the pie so it reaches the correct temperature.
In a bowl, mix fresh cranberries, sugar, eggs, and chopped pecans. Stir until the ingredients are evenly combined and the cranberries and pecans are distributed throughout the mixture.
In another bowl, combine melted butter, almond extract, flour, salt, and baking powder. Mix until the ingredients form a smooth almond-flavored batter.
Pour the cranberry mixture into a pie crust, and then top it with the almond flavored batter. Spread the batter gently across the top to cover the cranberry mixture as evenly as possible.
Bake for 45-50 minutes until the crust is golden and filling is set. Keep an eye on the pie near the end of baking, and remove it when the crust is golden and the filling has set.
Allow to cool before serving. Cooling helps the filling settle and makes the pie easier to slice neatly.
How to Serve It
- Serve slices slightly warm or at room temperature with whipped cream.
- Add a scoop of vanilla ice cream for a cool, creamy contrast.
- Garnish with a few fresh cranberries or chopped pecans for a festive presentation.
How to Store It
Store leftover pie in the refrigerator, covered tightly, once it has cooled. Enjoy refrigerated slices cold or allow them to come closer to room temperature before serving.
To reheat, warm individual slices gently in the oven until heated through. Avoid overheating, which can dry the topping and make the crust less crisp. For longer storage, wrap the cooled pie securely and freeze it. Thaw it in the refrigerator before reheating gently in the oven.
Helpful Tips
- Chop the pecans before beginning so they are ready to mix into the cranberry filling.
- Spread the almond-flavored batter evenly over the cranberry mixture to encourage consistent baking.
- Let the pie cool fully enough for the filling to set before slicing.
Optional Variations
- Replace the pecans with walnuts for a slightly different nutty flavor.
- Add a small amount of orange zest to complement the cranberries.
- Serve with whipped cream flavored with a little almond extract for an extra layer of almond flavor.
Frequently Asked Questions
Can I use frozen cranberries?
The supplied recipe specifies fresh cranberries. If using frozen cranberries, thaw and drain them first so excess moisture does not affect the filling.
Why does the pie need to cool before serving?
Cooling allows the filling to set, making the pie easier to slice and helping the flavors come together.
How do I know when the pie is done?
The recipe is ready when the crust is golden and the filling is set after baking for 45-50 minutes.
Can I prepare this pie ahead of time?
Yes. Bake it ahead, allow it to cool, and store it covered in the refrigerator until serving.
Cranberry Pie
This bright and comforting cranberry pie combines fresh cranberries, crunchy pecans, and a tender almond-flavored topping, making it a perfect dessert for holiday gatherings.
Ingredients
Cranberry Filling
- 2 cups Fresh cranberries
- 1 cup grams Sugar
- 2 large Eggs
- 1 cup grams Chopped pecans Chopped before mixing.
Almond Batter
- 1/2 cup grams Melted butter
- 1 tsp Almond extract
- 1 cup grams Flour
- 1/4 tsp Salt
- 1 tsp Baking powder
Crust
- 1 pre-made Pie crust Store-bought or homemade.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Prepare the oven before assembling the pie.
- In a bowl, mix fresh cranberries, sugar, eggs, and chopped pecans. Stir until evenly combined.
- In another bowl, combine melted butter, almond extract, flour, salt, and baking powder. Mix until smooth.
- Pour the cranberry mixture into the pie crust, and top with the almond batter. Spread evenly.
Baking
- Bake for 45-50 minutes until the crust is golden and filling is set.
- Allow to cool before serving.
Notes
Store leftover pie in the refrigerator, covered tightly. Reheat individual slices gently in the oven. For longer storage, freeze wrapped pie, then thaw in the refrigerator before reheating.
