Crustless Cranberry Pie

This same recipe was given to me several decades ago before I even had my own kitchen! It is delicious and so effortless. You can’t beat cranberries for traditional flavor. … so much less heavy than some pies and pairs well with whipped cream if you are a fan.

It was wonderful, I followed the recipe as described. Served it Christmas Eve. Dusted the top with confectioners sugar. It is delicious and will make it again.

We made this without walnuts. My boyfriend says he’d prefer this without the almond extract. Maybe use vanilla or citrus extract instead?

This recipe was recommended by a friend who enjoyed it on Thanksgiving. I made it today and it is very tasty. Followed the recipe as stated with the exception of adding 1 cup of walnuts rather than 1/2. I ate it a few minutes out of the oven without ice cream or whipped cream- I don’t think it has to have either to be enjoyed. Would recommend this 100%.

So easy to make and cranberries are tart but batter is sweet so nice contrast.

One of my all-time very best favorites. I have made of several years for Thanksgiving and Christmas. I’ve done the pie, made it in loaf pans, and as muffins. I took some to school last year and everyone was asking for the recipe. The almond extract may seem a bit odd to put with cranberries to some people, but to me that’s what makes the whole thing. (I usually add a little extra).

I tried this out with and served it to two wonderful great cooks and bakers who loved it both as a dessert and the next morning with their cup of coffee. I read the reviews and adapted this to my liking. I used 1-1/2 cups of frozen cranberries (I let them thaw and they were perfect-don’t know why some are having such a hard time with them). I baked it up in my 9″cast iron pan to give it a great crisp “crust”. I also was debating between sprinkling it with coarse sugar or the brown sugar topping- I went for the brown topping. It did need more time cooking to get it the way I like it nice and golden. This is a great recipe as it is or with the adjustment– it’s so interchangeable as well. EnJoY~

We call this Cranberry Crack at our house. I know you’re not supposed to “double” recipes but I’ve been making this as a double batch in a bar form, like brownies, for years. Double all of the ingredients and I substitute pecans for walnuts. I love the flavor. Bake in a 9×13 pan lined with parchment. You will need to cook it longer until a toothpick comes out clean. After it is cut into squares do not put it in a tightly sealed container because it gets soggy. My daughter in law makes substitutions to make it dairy and gluten free. Still delicious. EVERYONE asks for this recipe! And I am requested to make it for every holiday!

This was more like a white cake with tart cranberries melted in, if you like that. It’s a coffee cake and not a pie. The almond didn’t lend a nutty flavor at all, but it helped. Not very complex. Quite boring. Don’t bring to Thanksgiving.

So very easy to make. Came out perfect. I did the same leaving out nuts and adding a few chocolate chips! Looks so good. Have friends coming tonight. Will serve for dessert with vanilla ice cream. Yum!!

Used pistachios because that’s what we had on hand, and vanilla extract for the same reason. Delicious!!

Have been making this for over 25 years. I love using fresh cranberries in anything. So nice and easy.

I make this all the time. Its easy to remember. I bake at 375 for 45 minutes as it never seems to be done with their directions. during the last 20 minutes I sprinkle some Turbinado sugar on the top. I make a bunch at thanksgiving and give it away. Tastes better the next morning too.

I have made this recipe more times than I can count. Sometimes I make it exactly according to the recipe and sometimes I switch out the walnuts for pecans. I have to admit that I never noticed that it said to serve it warm. I have always served at room temperature. And I have always gotten raves for it. I usually make it for Thanksgiving but today I am making it for a friend’s birthday because cranberries are available and she loves it.

Make this a every Thanksgiving and there are never any leftovers.

This is a quick recipe with great results! I have used a kinds of fruits some time backing off of the flour a bit. Do not skimp on the butter use good butter and never margarine.

Have made this for years! Excellent just as it is written. Just made it in cast iron for the first time and the cranberries leached metal out of the pan. It was a well seasoned pan and completely unexpected. Will stick to a glass pie pan going forward.

Pecans instead of walnuts. The almond extract is the key.

Made it exactly as written except I took the hint of melting butter in pie dish. I did sprinkle decorated sugar for a bit of sparkle. Cut in bite size pieces…definitely a keeper recipe. Very quick & easy to put together.

The recipe is good had some cranberry’s to use up. I went and bought the almond extract I didn’t have it , I would not add that next time I don’t really get the almond taste. So if you don’t have that ingredient just leave it out it doesn’t need it.

very simple and easy to make. big hit at Thanksgiving. will make it for other holiday gatherings