Comments on: Cranberry Pie

By: katejudy311

katejudy311 — Tue, 06 Dec 2011 13:06:48 +0000

This is simple and so tasty! It didn’t last 2 days in my house. Definately a keeper!

By: karalie

karalie — Sun, 25 Jul 2010 00:55:09 +0000

This looks yummy! Will have to try it and compare with my Nantucket Pie.

By: doodles

doodles — Sat, 10 Apr 2010 03:19:22 +0000

I posted this same pie and you are so right it is a big winner!!

By: ameliaknapp

ameliaknapp — Mon, 28 Dec 2009 03:58:51 +0000

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!

By: stephaniemeyer

stephaniemeyer — Sat, 26 Dec 2009 18:53:45 +0000

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!

By: Cathy

Cathy — Mon, 07 Dec 2009 16:27:13 +0000

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!

By: goldenbailey

goldenbailey — Thu, 03 Dec 2009 01:40:27 +0000

Yummy! And what an improvement over my previous cranberry nut pie recipe which is almost identical, but being baked in a pie dish and not turned over. It was always delicious but messy to serve because the juicy berries stayed in the bottom and it was impossible to lift out a piece and still make it look good.
Your recipe is so much better – inverting the cake lets the juices soak into the batter.
I did add 1/2 tsp baking powder because my old recipe called for it.
Thanks for posting.

By: welovetoeat

welovetoeat — Sat, 21 Nov 2009 22:08:29 +0000

This sounds so good. I love cranberries. Will be trying it soon.

By: LadyInRed

LadyInRed — Thu, 19 Nov 2009 19:24:45 +0000

Hey… =)
Just wanted to say this was FANTASTIC…def 5 stars. =) This recipe was exactly what I was looking for to use up some of the extra fresh cranberries I just couldn’t stop myself from purchasing (aren’t they beautiful?). I wanted to try a cranberry pie, but didn’t have time to roll out a crust…perfect compromise! =) I made it exactly as described and will definitely be making it again this season. I’d like to try the following next time:
1. I would place a drip pan on the bottom rack under the springform…the cranberry juices leaked out all over my oven….oh well, needed to clean it, anyway. =)
2. I would also try sprinkling a little turbinado sugar on top of the cake layer for a little crunch.
Thanks so much for sharing this recipe…it’s a definite keeper!
D =)