Ingredients for Crustless Cranberry Pie
- All Purpose Flour
- White Sugar
- ½ teaspoon salt
- 12 ounces (about 3 cups) fresh or frozen cranberries
- ½ cup chopped walnuts
- ½ cup (1 stick) unsalted butter, melted
- 2 large eggs, lightly beaten
- 1 teaspoon almond extract
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How to Make Crustless Cranberry Pie
- Preheat oven to 350°F (175°C).
- Grease a 9-inch pie pan.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, and ½ teaspoon salt.
- Gently fold in 12 ounces (about 3 cups) fresh or frozen cranberries and ½ cup chopped walnuts. Toss to coat evenly.
- Add ½ cup (1 stick) unsalted butter, melted; 2 large eggs, lightly beaten; and 1 teaspoon almond extract. Stir until just combined. (If using frozen cranberries, the mixture will be thicker.)
- Pour batter into the prepared pie pan and spread evenly.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool slightly before serving warm with whipped cream or vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
105g
Fat
40g
Carbs
13g
