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.