Crustless Cranberry Pie
Yield: 8 servings
Festive, seasonal and so easy to make with pantry staples, this sweet-tart treat is fruit forward like a pie but somewhat cakier in texture.


  • 1 cup (125 grams) all-purpose flour (works well with your favorite GF blend)
  • 1 cup (200 grams) granulated sugar
  • 1/4 teaspoon kosher salt
  • 1-1/2 cups (6 ounces) fresh or frozen cranberries*
  • 1/2 cup (1 ounce) chopped walnuts or pecans
  • 1/2 cup butter, melted
  • 2 large eggs, lightly beaten
  • 1 teaspoon almond extract
  • 1 lightly rounded tablespoon coarse sugar**
  • Optional for serving: whipped cream, vanilla ice cream



  1. Preheat the oven to 350 degrees F, and grease a 9-inch pie plate. (Alternatively, an 8-inch square baking pan maybe used.)

    Combine the flour, granulated sugar and salt in a mixing bowl. Stir in the cranberries and the nuts, and toss to coat. Stir in the melted 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, and sprinkle the coarse sugar evenly over the surface.

    Bake for 35 minutes, give or take a few minutes depending on oven, or until the center is cooked through. May be served warm or at room temperature with optional whipped cream or ice cream.



*If using frozen cranberries, do not thaw. Also, baking time tends to be about 4-5 minutes more when using frozen cranberries. For a tarter, fruitier pie, you can use 2 cups of cranberries.
**Coarse sugar adds a hint of crunch along with an extra bit of sweetness on the surface. If you don’t have any, feel free to substitute granulated sugar.

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