Crustless Cranberry Pie

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:

  1. 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.)
  2. In a large bowl, combine 1 cup sugar, flour, cinnamon, allspice, and salt. Whisk to combine; set aside.
  3. 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.
  4. Add the eggs, vanilla extract, and almond extract to the melted butter. Whisk to combine.
  5. Pour the wet mixture over the dry ingredients and stir until just combined; do not overmix.
  6. Gently fold in 2 cups of cranberries until evenly distributed. The batter will be very thick.
  7. Transfer the mixture into the prepared pie dish, smoothing the top lightly with a spatula.
  8. Evenly sprinkle the remaining 1/4 cup cranberries over the top of the pie.
  9. Sprinkle 2 tablespoons of sugar evenly over the top.
  10. 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.)
  11. Allow the pie to cool in the pie dish on a wire rack for about 30 minutes before slicing and serving.
  12. 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

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