¾cuppecans or walnuts, measured, then roughly chopped
½cup(100 g) granulated sugar
Topping
1cup(200 g) granulated sugar
¾cup(170 g) unsalted butter, melted and slightly cooled
2large eggs, room temperature
1teaspoonalmond extract, or vanilla
1cup(125 g) all purpose flour
¼teaspoonsalt
Vanilla ice cream for serving
Instructions
Preheat oven to 350° F.
Grease a 9-inch pie plate or tart pan with butter. Place fresh cranberries into the pie plate in an even layer. Sprinkle chopped pecans evenly over the top, then sprinkle ½ cup sugar over the berries and nuts. Toss gently until cranberries are coated and set aside.
In a large bowl using a hand mixer, mix together the sugar and melted butter until sugar is absorbed. Add the eggs and almond extract, then mix just until combined. Scrape down the bottoms and sides of the bowl if necessary. Stir in flour and salt by hand mixing just until combined.
Pour the batter over the filling ingredients. The batter will be a little thick, but try to spread it gently (it doesn’t have to cover all the berries and be perfect).
Bake pie for 40 to 45 minutes or until a toothpick inserted in the center comes out with moist crumbs. Let the pie cool for about 10 minutes before slicing and serving warm with a scoop of vanilla ice cream.
Notes
Fresh or frozen cranberries may be used. If using frozen, defrost the berries and discard any juices before using. Springform pan may be used to make an upside down cranberry cake. Let the cake cool completely before removing the sides of the pan and inverting the pie on a plate.Store covered at room temperature for 2 days or in the refrigerator for 5 days.Freeze for up to 1 month. Wrap the dish with plastic wrap and aluminum foil. When ready to east, defrost in the refrigerator overnight before bringing to room temperature or reheating.