Light, super simple, and delicious dessert. Great with vanilla ice cream.

Crustless Cranberry Pie

all-purpose flour

white sugar

salt

cranberries

walnuts

butter, melted

eggs

almond extract

Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan.


Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the 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.


Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.


I made this twice and both times it was gone in a day. I did change some things both time I made it 1. used 1/4 almond extract & 3/4 vanilla 2. added 1/2 tsp cinnamon & 1/4 tsp ground clove to the batter 3. made the streusel topping w/ 1/2 tsp cinnamon(from earlier reviewer).
One version was with walnuts, second was with sliced almonds. Both were good, not to sweet or tart, but the almond version was much better.

This is the best cranberry dish I've ever made. I made it with a brown sugar/walnut topping (1/4 cup walnuts, 1/3 cup brown sugar, 2 tablespoons butter, 2 tablespoons flour mixed together), which definitely helped it, although it'd be good without the topping as well. I actually like it better cold than warm, but I generally like pies cold.

PROS: A mix and dump pie that makes its own crust, nothing could be easier. Without exception, everyone liked it - even those picky eaters who wouldn't touch my homemade Cranberry Chutney - and some took home a piece for later.   CONS: The 1 tea. of almond extract would have been overpowering for my taste. I took the suggestion of another reviewer and used 1/4 tea. of almond extract and 3/4 tea. of vanilla. That was perfect with enough of an almond taste that other bakers could identify it in the pie.   SUGGESTION: After you pat the mixture in the pan, take a handful or so of cranberries and scatter them on top, pushing them gently about half way into the batter. Some will burst and run while cooking, giving the pie a more festive presentation with more red on top in lieu of a lot of the white batter showing on top.

Oh wow!! What a sweet surprise!! This was SO GOOD! It was yummy cranberry goodness surrounded by a tasty tasty cake-thing. I would describe the texture of the "cake" as a cross between a cake and a brownie (non-chocolate of course). I think the almond flavoring really ties it all together and the nuts are essential too. As I usually do I used 1/2 cup whole wheat pastry flour in place of the white. My husband was really blown away by this; he wasn't looking forward to "cranberry pie" but said it was one of the best things he's ever had!

I searched for this recipe since I had lost mine.  I love it!  It is easier to make, however, if you just put the cranberries and nuts in the prepared pan and pour the batter over them.  Glad I found your website and this recipe again.

Outstanding exactly as written. You can reduce the berries to 1.5 cups if you're really not fond of tartness or if your berries aren't quite ripe. Leave everything else the same. I have always used frozen cranberries (not defrosted) and had no problems, but yes, the batter is very thick. It isn't a pie, but a sort of torte made in a pie dish. Don't do the cinnamon or strudel topping thing, it doesn't go with the almond flavor at all, and the almond flavor is the whole point of this dessert, which has the wonderful consistency of a (non-chocolate) brownie. If you like the flavor of marzipan then you will love this dessert. And honestly, can people stop giving negative reviews to recipes they did not even make? If you made this with blueberries and lemon extract and Egg Beaters, then you can't say the recipe is bad! You did not make the recipe!!!

I love this recipe and you can make it in an 8x8" square pan without altering anything. I used 100% whole wheat pastry flour and I added a streusle topping before baking. Enjoy!

Love this pie! Totally different from anything that I have ever made/eaten! Beautiful presentation with the contrast of red & white. I even lowered the calories by using half splenda for the sugar and it was delicious. I plan to try this with blueberries - may add a little lemon zest with this version. Thanks for the recipe!

I did this with cranberries & blackberries no nuts 1/2 Rice flour and 1/2 spelt flour it was wonderful!

I made this twice first with fresh cranberries and it was odd in a very good way and the second time I made it with frozen cranberries and it was a disaster. First the cranberries unmelted my butter and I had to microwave the whole thing which didn't work too well. Then it wouldn't bake. When I took it out it was cooked on the top but mushy in the middle. I put it in for another 15 minutes with no change in the results.

See how to make a delicious, seasonal cranberry dessert.

crustless cranberry pie

Prep Time: 15 minutes

Cook Time: 40 minutes

Total: 55 minutes

Servings: 5

Author : Jean

Ingredients

Instructions

Top Similar Recipes from Across the Web

Crustless Pumpkin Pie

Crustless Pumpkin Pie

Crustless Strawberry Pie

Crustless Blueberry Pie

Crustless Strawberry Pie

Crustless Coconut Pie

Crustless Pumpkin Pie

Crustless Blueberry Pie

Crustless Pumpkin Pie

Crustless Pumpkin Pie

Crustless Spinach Cheese Pie

Crustless Pumpkin Pie Pudding

Crustless Chicken Pot Pie

Crustless Chicken Pot Pie

Crustless Baked Custard Pie

Crustless Chicken Pot Pie

Crustless Key Lime Pie

Crustless Summer Zucchini Pie

Crustless Coconut Custard Pie