Although these are fantastic any time of the year, keep these juicy and tender little pork burgers in mind for game day or tailgating fare. We enjoy them with a cold cup of beer, a slice of sharp Cheddar, and red onion on top.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 1 8-inch pie |
Ingredients
- cooking spray
- 2 cups fresh cranberries
- ½ cup chopped pecans
- 1 ¼ cups white sugar, divided
- 1 cup all-purpose flour
- ¾ cup unsalted butter, melted
- 2 large eggs, slightly beaten
- 1 ½ teaspoons almond extract
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Spray an 8-inch deep dish pie pan with cooking spray. Pour cranberries, pecans, and 1/2 cup sugar into the pie pan.
- Combine flour, remaining 3/4 cup sugar, melted butter, eggs, and almond extract in a bowl. Mix with an electric beater until creamy and white in color. Pour over cranberry mixture in the pie pan.
- Bake in the preheated oven until slightly crusty on the edges, lightly set in the middle, and light golden in color, about 35 minutes. Don’t overbake; you do not want to dry it out to a cake-like consistency.
Nutrition Facts
| Calories | 409 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 12 g |
| Sodium | 21 mg |
| Sugars | 33 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
This is really very good. Not too sweet and very easy. Only thing I would do different is beat the butter sugar and eggs together before adding the flour. Directions said to beat till light and creamy, I was concerned I would develop too much gluten in the batter.