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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This recipe was adapted from one I found in Gourmet Magazine over 10 years ago. It is more like a buttery pound cake over a filling of chopped cranberries and walnuts, than an actual pie. It is wonderful served with a little whipped cream and a cup of tea. I usually cut the butter back to 1/2 cup plus a little. Ingredients:
2 cups fresh cranberries |
1/2 cup walnuts |
1 1/2 cups sugar, divided |
2 eggs |
1 cup butter, melted and cooled |
1 cup all purpose flour |
1/4 teaspoon salt |
1/2 teaspoon baking powder |
1/4 teaspoon almond extract |
Directions:
1. Preheat oven to 350 degrees F.
2. Chop, then measure, the cranberries and walnuts. Stir in 1/2 cup sugar. Pour into the center of a buttered 10 pie plate.
3. Mix together eggs, melted butter, remaining 1 cup sugar, flour, salt and almond extract. Stir until smooth.
4. Pour batter evenly over cranberry mixture.
5. Bake approximately 40 minutes until golden brown all over.
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