This pie was great, but next time I’m going to try baking it in an 8-inch cake pan and then serving it inverted on a plate. The beauty of the cranberries is lost when they stay on the bottom.
Ingredients
Butter (for the pan)
2 cups fresh cranberries
1 1/2 cups sugar
1/3 cup coarsely chopped walnuts (optional)
2 eggs
1 cup flour
3/4 cup (1 1/2 sticks) butter, melted
1 1/2 cups sugar
1/3 cup coarsely chopped walnuts (optional)
2 eggs
1 cup flour
3/4 cup (1 1/2 sticks) butter, melted
Instructions
- Set the oven at 325 degrees. Butter a 9-inch pie pan.
- Spread the cranberries in the pan. Sprinkle with 1/2 cup of the sugar and walnuts, if using.
- In a bowl, beat the eggs and the remaining 1 cup sugar until light and fluffy. Fold in the flour. Add the butter and beat until smooth. Pour the batter over the cranberries.
- Bake for 45 to 50 minutes or until golden.
Via the Boston Globe 11/17/10
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