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Cranberry Pie

Photo Credit
Sam Jones/Quinn Brein
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
8 servings
Category
Pies and Pastries
Course
Desserts
Preparation Method
Bake
Credit
South Shire Inn, Bennington, VT
Sources
Yankee's B&B and Inn Directory

This Cranberry Pie is really more of a cake with a wonderful flavor that combines the tartness of cranberries with the smooth, buttery taste of cake.

With a handful of ingredients, any beginner cook could make it. But it’s festive color makes it pretty enough for a special dinner.

Cranberries are only in season in the early fall, so make this dessert for Thanksgiving or Christmastime!

Find 4 more delicious holiday pie recipes here.

Ingredients
2 cups raw cranberries
1/2 cup walnuts
1 cup sugar, divided
2 eggs
1 cup all-purpose flour
3/4 cup melted butter
1 teaspoon almond extract

Instructions

Preheat oven to 325 degrees F. Grease a 9-inch pie plate.

In a food processor, pulse cranberries and nuts together until finely chopped and put in prepared pie plate. Sprinkle 1/4 cup of sugar over cranberry-nut mixture.

In a bowl, beat eggs. Add remaining 3/4 cup of sugar, flour, butter, and almond extract; mix well. Pour over cranberry-nut mixture. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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