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Crustless Cranberry Pie

Crustless Cranberry Pie

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Jean

Jean

Light, super simple, and delicious dessert. Great with vanilla ice cream.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 335 kcal
  • 17%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 41.4g
  • 13%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 173 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan.
  2. Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.
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Reviews

DEME
470

DEME

10/2/2006

I made this twice and both times it was gone in a day. I did change some things both time I made it 1. used 1/4 almond extract & 3/4 vanilla 2. added 1/2 tsp cinnamon & 1/4 tsp ground clove to the batter 3. made the streusel topping w/ 1/2 tsp cinnamon(from earlier reviewer). One version was with walnuts, second was with sliced almonds. Both were good, not to sweet or tart, but the almond version was much better.

Nathan Bialke
333

Nathan Bialke

12/15/2005

This is the best cranberry dish I've ever made. I made it with a brown sugar/walnut topping (1/4 cup walnuts, 1/3 cup brown sugar, 2 tablespoons butter, 2 tablespoons flour mixed together), which definitely helped it, although it'd be good without the topping as well. I actually like it better cold than warm, but I generally like pies cold.

What a Dish!
237

What a Dish!

11/14/2005

Oh wow!! What a sweet surprise!! This was SO GOOD! It was yummy cranberry goodness surrounded by a tasty, tasty cake-thing. I would describe the texture of the "cake" as a cross between a cake and a brownie (non-chocolate, of course). I think the almond flavoring really ties it all together, and the nuts are essential too. As I usually do, I used 1/2 cup whole wheat pastry flour in place of the white. My husband was really blown away by this; he wasn't looking forward to "cranberry pie" but said it was one of the best things he's ever had!

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