I found this recipe on the The Pioneer Woman’s blog. Since I love cranberries, I decided it would be perfect a Thanksgiving dessert. Before I could serve it to my whole family on turkey day, I decided to bake one and taste test it. The taste is devine.
Since I was meeting with my pastor and his wife today, I decided to serve some of it to them. They gave it thumbs up. Now that it’s been tasted tested and approved, I’m definitely making it on Thanksgiving day.
If I had to give three reasons why I love this recipe, I would say 1)It is easy to assemble and get into the oven; 2)The taste is amazing; and 3)I’ve never had a pie made of cranberries so it’s an unique recipe.
Stars of the recipe:
- Butter, For Greasing
- 2 cups (heaping) Cranberries
- ¾ cups Pecans, Chopped (measure, Then Chop)
- ⅔ cups Sugar
- 1 cup Flour
- 1 cup Sugar
- 1 stick Unsalted Butter, melted
- 2 whole Eggs, Lightly Beaten
- 1 teaspoon Pure Almond Extract
- ¼ teaspoons Salt
- 1 Tablespoon Sugar For Sprinkling
- Preheat oven to 350 degrees.
- Generously butter a cake pan or pie pan.
- Add cranberries to the bottom of the pan.
- Sprinkle on chopped pecans, then sprinkle on 2/3 cup sugar.
- In a mixing bowl, combine flour, 1 cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine.
- Pour batter slowly over the top in large “ribbons” in order to evenly cover the surface. Spread gently if necessary.
- Bake for 45 to 50 minutes. 5 minutes before removing from oven, sprinkle surface with 1 tablespoon sugar for a little extra crunch.
- Cut into wedges and serve with ice cream or freshly whipped cream.