The holiday season is time for cranberries. And whenever we see some fresh cranberries, we must bake something! Usually it’s some Cranberry Bars with a nice cream cheese frosting. But we tried something new this time. This recipe was taken from the Tasty Kitchen. It’s a little bit different from what you may consider to be a “pie”. Honestly, I think it’s closer to a cobbler than a pie, and it was made in a cake pan. So, really it’s kind of an upside down cake. Actually it’s closest to a buckle, which is one of the many types of cobblers (I should do a post on the different types of cobblers). But the recipe calls itself a “pie” and who am I to make a pie conform to my definitions of what pie should be? Well, it’s tasty, whatever the name is. Plus it’s very simple to make so you can have a nice dessert in about an hour!
Here’s what you need:
- Butter, for greasing the pan
- 2 c. (heaping) cranberries
- 3/4 c. pecans, chopped (measure, then chop)
- 1 c. all-purpose flour
- 1 2/3 c. sugar, divided
- 1 stick butter, melted
- 2 whole eggs, lightly beaten
- 1 t. almond extract
- 1/4 t. salt
- 1 T. (sanding) sugar
1. Preheat oven to 350 degrees F.
2. Butter and 9-in. cake pan. Add cranberries to the bottom of the pan. Sprinkle on chopped pecans, then sprinkle with 2/3 c. sugar.
3. In a mixing bowl, combine flour, 1 c. sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine.
4. Pour batter slowly over the top in large “ribbons” in order to evenly cover the surface. Spread gently if necessary.
5. Bake for 45 – 50 minutes. 5 minutes before removing from the oven, sprinkle surface with 1 T. sugar for a little extra crunch.
6. Let cool and slice into wedges. Serve with ice cream or whipped cream.