I hope everyone had a magical Thanksgiving!
Up next, the main event: Christmas. It truly is the most wonderful time of year.
I FINALLY got a working oven after waiting upwards of 3 months, so now I’m in full holiday baking mode. I’ve made a batch of M&M cookies already, but other than that, I’ve been sticking to cranberry recipes.
I adore cranberries. They just scream Christmas to me. I’ve got cranberry soaps and cranberry candles. I love the scent, tartness, and ruby red color of cranberries.
This cranberry pie recipe was born out of a need to make a dessert with very few ingredients on hand. Our big grocery shopping trip isn’t until this weekend, and it can’t come soon enough. I’m out of sugar, almost out of butter, and had to send my husband on an emergency run for eggs this weekend.
This is a super simple recipe that takes very little skill. Making pie crusts well is something I most certainly am not accustomed to, so this “crustless’ pie was a dream come true. If you’re unsure of your baking skills or you know you can’t bake a pie to save your life, you can bake this one and be the champion of a dinner party.
I love everything about this recipe and will be making it for years to come. Enjoy!
Crustless Cranberry Pie
A simple pie recipe so easy no one could mess it up.
- 1 cup all-purpose flour
- 1 cup white sugar
- 1/4 cup brown sugar
- Pinch of salt
- 1 1/2 cups cranberries
- 1/2 cup chopped pecans
- 1/2 cup melted butter
- 2 eggs
- 1 tsp. almond extract
- Preheat oven to 350 degrees. Grease a 9″ pie pan.
- In a large bowl, combine the flour, sugars, and salt. Stir in the cranberries and pecans and toss to coat.
- Stir in the melted butter, eggs and almond extract until well combined. Batter will be very thick.
- Pour batter into greased pie pan and bake for 40 minutes. Serve warm with whipped cream.