Generously butter a cake pan or pie pan. Add cranberries to
the bottom of the pan. Sprinkle on the chopped pecans.
Sprinkle on 2/3 cup sugar.
In a mixing bowl, combine flour, 1 cup sugar, melted butter,
eggs, almond extract, and salt. Stir gently to combine.
Pour batter slowly over the top of cranberries in large
ribbons to cover the surface evenly. Spread gently if needed.
Bake for 45 to 50 minutes.
5 minutes before removing from oven, sprinkle 1
Tablespoon of sugar on top for a little extra crunch.
Serving
Suggestions
Cut into wedges and serve with fresh whipped cream.
Originally Submitted
11/25/2012
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