Cranberry Pie Recipe is Foolproof

Cranberry Pie

If you’re looking for a sure-fire, easy to fix dessert for your holiday parties, this Cranberry Pie recipe is foolproof. I love anything with cranberries in it. That sweet-tart flavor of cranberries is pure bliss in cakes, crisps, cookies, even granola. I always buy a few extra bags of fresh cranberries during the holiday season and freeze them for later in the year. They’ll keep their flavor for a year. Of course, I make my own cranberry sauce for Thanksgiving.

A few years ago I went to a potluck celebration and was lucky enough to snag a piece of this incredible cranberry pie before it disappeared. The woman who brought it was gracious enough to share the recipe. It has the texture of a shortbread and when you bite into a whole fresh cranberry, you get a burst of that tart berry flavor. I’ve seen several variations of this recipe but I’ve perfected this one to the flavor and texture I like best. Every time I bring it to a party, people ask for the recipe. You can whip it up in about five minutes and it looks beautiful on a buffet table.

Cranberry Pie Recipe

2 cups fresh cranberries
1 tablespoon sugar
1 teaspoon cinnamon
10 tablespoons melted butter
1 cup each sugar and flour
1 teaspoon almond extract
1 egg, beaten
pinch of salt
1/2 cup coarsely chopped walnuts

Preheat oven to 350 degrees. Wash cranberries and drain them well. Pour them into a 10-inch pie pan. (Don’t chop them up or the pie will be soggy.) Sprinkle the berries with 1 tablespoon sugar and 1 teaspoon cinnamon and toss them around so they’re evenly coated.

Combine the remaining ingredients in a mixing bowl. Mix the batter (it will be thick) and spread it over the cranberries so they’re covered to the edge.

Bake 45 minutes until golden brown. I like mine slightly browned so I cook it the full amount or a little longer.