I got a 3 lb. bag of cranberries from Sam's Club early in November. I used part of it for my Cranberry-Pomegranate Sauce for Thanksgiving, but still had at least half a bag left. Hmmm....what to do with all those berries?
This pie was a no-brainer. And the best part is....I still had enough to freeze for another pie later this month!
Okay, so it does have a lot of sugar. But you really do need it to balance out that tartness of the cranberries. Even with this outrageous amount, the pie retains a bit of tang.....just enough to be not overpoweringly sweet.
And it's obviously not a traditional pie....more like a cobbler....or something like that. But whatever you call it, it's festive, delicious, and a great treat.
Recipe: (from the Pioneer Woman)
2 heaping cups fresh cranberries (rinsed and drained)
3/4 c. pecans, chopped (measure, then chop)
2/3 c. sugar
1 stick unsalted butter, melted
1 c. flour
1 c. sugar
1 t. almond extract
2 whole eggs, lightly beaten
1/4 t. salt
1 T. sugar (for sprinkling)
Preheat oven to 350°.
Butter a 9" cake pan or pie pan generously. Add cranberries to bottom of pan. Top with chopped pecans and sprinkle with 2/3 c. sugar.
In a mixing bowl, combine butter, flour, 1 c. sugar, almond extract, eggs, and salt. Stir gently. Mixture will be pretty thick.
Pour as well as you can over top of cranberries. Spread with a spatula to cover completely.
Bake for 45-50 minutes, until lightly browned. Five minutes before removing from oven, sprinkle with 1 T. sugar for additional crunch.
Serve with whipped cream or ice cream.