Description
This Crustless Cranberry Pie is a delightful and easy-to-make dessert featuring fresh cranberries and crunchy walnuts in a tender, buttery batter. Perfect for a cozy autumn treat or holiday dessert, this pie combines the tartness of cranberries with the rich flavor of almond extract, all baked to perfection without the need for a crust.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ¼ tsp salt
Main Ingredients
- 2 cups fresh cranberries
- ½ cup chopped walnuts
- ½ cup melted butter
- 2 large eggs, beaten
- 1 tsp alcohol-free almond flavoring
Instructions
- Preheat and Prepare: Heat the oven to 350°F (175°C) and grease a 9-inch pie plate thoroughly to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, and salt, mixing until evenly distributed.
- Add Cranberries and Walnuts: Toss the fresh cranberries and chopped walnuts into the dry mixture to coat them well, which helps with an even bake.
- Incorporate Wet Ingredients: Stir in the melted butter, beaten eggs, and almond flavoring into the cranberry mixture, blending to form a thick, uniform batter.
- Bake the Pie: Spread the thick batter evenly into the prepared pie plate. Bake for about 40 minutes, or until a toothpick inserted near the center comes out clean, indicating the pie is set.
- Cool and Serve: Allow the pie to cool slightly before slicing to help it set and for easier serving. Enjoy warm or at room temperature.
Notes
- Allow the pie to cool slightly before slicing to maintain shape and texture.
- Pecans can be used as a substitute for walnuts for a different nutty flavor.
- This pie is alcohol-free and suitable for all ages when using alcohol-free almond flavoring.
- The recipe yields 8 good-sized slices, perfect for sharing.