One Review
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katejudy311 on 12.6.2011
This is simple and so tasty! It didn’t last 2 days in my house. Definately a keeper!
Cranberry Pie
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Description
This is unique and so stinkin’ good! Easy enough for your younger kids to make and bring as a their contribution this Thanksgiving or Christmas! A must for your holiday table! Enjoy!
Ingredients
- 2 cups Halved Fresh Cranberries
- ½ cups Chopped Walnuts
- 1-¼ cup Sugar, Divided
- ¾ cups Very Soft Butter
- 2 whole Eggs
- 1 cup Flour
Preparation
Preheat oven to 350 degrees (F). Grease a 9 or 10-inch springform pan.
In a meduim bowl, combine cranberries, walnuts and 1/2 cup of sugar. Mix well. Pour mixture directly into the well-greased springform pan. Spread evenly.
In a medium bowl, combine butter and remaining 3/4 cup sugar. Mix well. Add in the eggs and flour. Mix well.
Spread batter gently over the cranberry/walnut mixture until all areas are covered. Bake for 35 minutes or until a toothpick inserted into the cake portion comes out clean.
Once removed from the oven, let it sit for a minute. Then ever so gently go around the perimeter of the pan with a butter knife, gently breaking the connection of the pie and the pan. Slowly, release the side of the pan and remove.
Let the pie sit for another minute. Then gently invert onto a plate. As you slowly begin to remove the bottom of the pan from the top of the pie, use a butter knife to guide the topping away from the pan. If you want more of a cake feel, you can always double the batter, but this is how I like it best.
Cool and serve. Oh, and watch out for the pregnant women!
Enjoy!
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8 Comments
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karalie on 7.24.2010
This looks yummy! Will have to try it and compare with my Nantucket Pie.
barb on 4.9.2010
I posted this same pie and you are so right it is a big winner!!
ameliaknapp on 12.27.2009
This makes a great breakfast/coffee cake. Would make a splash at a Christmas/Holiday brunch. I lined my springform pan with parchment paper and it came out of the pan easily. Loved it!
stephaniemeyer on 12.26.2009
Absolutely divine! Thank you for sharing this recipe! We had it for our Christmas dessert yesterday, and it was a definite hit. My hubby likes tart better than sweet, and this had just the right balance. I don’t have a springform pan, but I was able to use a large tart pan, and everything fit really nicely; the only issue being was that it came right to the edge of my cake plate, so I wasn’t able to use the dome cover. But that’s what plastic wrap is for!
Cathy on 12.7.2009
I brought this to dinner at the in-laws last night and got rave reviews. It was super easy. The cranberry halving took a little time but was certainly not difficult. I made two small changes.. I used whole wheat flour and coconut oil in place of the butter. It was yummy! One thing tho… if you have a leaky spring form pan like I do place a cookie sheet on the rack below. The coconut oil/butter tries to escape!