Cranberry Pie
This is seriously such an easy pie to make. This does not use traditional pie crust, so it is a little more cake-like. I think it’s so pretty how the cranberries end up on top once you invert the pie dish. For sure going to be a new holiday staple!
Ingredients (Makes 6-8 servings):
3 cups fresh cranberries, rinsed and dry
1 3/4 cup sugar, divided
1/2 cup chopped walnuts
2 eggs
1 cup flour
1/2 cup unsalted butter, melted + ~1 Tbs to grease pie dish
Instructions:
Preheat oven to 325 degrees F. Generously grease 10- inch pie dish.
Sprinkle cranberries onto the pie dish.
Sprinkle 3/4 cup sugar and the walnuts over the cranberries.
Beat eggs in a medium bowl, gradually add remaining 1 cup sugar until thoroughly incorporated. Then add flour and melted butter.
Pour batter over top of the cranberries.
Bake 1 hour.
Let cool for about 10 minutes. You want it still warm, but not completely cooled. Invert onto a serving plate. You might need to free any stuck edges with a knife if it does not break free from the dish easily. Serve warm with vanilla ice cream (optional).
Tools I love and recommend for this recipe (Affiliate links):
I hope you enjoy it! If you post a picture, please tag me @Rachel.Master.Kitchen and use the hashtag #RachelMasterKitchen on instagram!
