Ingredients:
– 1 cup plus 2 tablespoons granulated sugar, divided
– 1 cup all-purpose flour
– 1 teaspoon cinnamon
– ½ teaspoon allspice
– ¼ teaspoon salt
– ½ cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract (or to taste)
– ½ to 1 teaspoon almond extract (or to taste)
– 2 cups plus 1/4 cup fresh cranberries, divided
Instructions:
- Preheat oven to 350F. Spray a 9-inch round pie dish very well with cooking spray; set aside. (Note: Baking times may vary if using metal.)
- In a large bowl, combine 1 cup sugar, flour, cinnamon, allspice, and salt. Whisk to combine; set aside.
- In a medium microwave-safe bowl, melt the butter on high power for about 45 seconds. Allow to cool slightly before adding the eggs to avoid scrambling.
- Add the eggs, vanilla extract, and almond extract to the melted butter. Whisk to combine.
- Pour the wet mixture over the dry ingredients and stir until just combined; do not overmix.
- Gently fold in 2 cups of cranberries until evenly distributed. The batter will be very thick.
- Transfer the mixture into the prepared pie dish, smoothing the top lightly with a spatula.
- Evenly sprinkle the remaining 1/4 cup cranberries over the top of the pie.
- Sprinkle 2 tablespoons of sugar evenly over the top.
- Bake for about 34 to 38 minutes, or until the edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter. (Note: It’s okay to underbake slightly for a more gooey center.)
- Allow the pie to cool in the pie dish on a wire rack for about 30 minutes before slicing and serving.
- Optionally, serve with whipped topping or ice cream. The pie will keep airtight at room temperature for up to 5 days.
Prep Time: 5 minutes | Cook Time: 34 minutes | Cooling Time: 30 minutes | Total Time: 1 hour 9 minutes | Servings: 1 9-inch pie