I got this recipe from my friend Claire Beaumont and it’s always a hit with everyone. It has a nice tart taste with a bit of crunch from the walnuts. It’s especially nice for Thanksgiving for those among us who are not Pumpkin Pie lovers.
2 cups raw cranberries, picked over
1 ½ cup sugar
½ cup chopped walnuts (OK to add more if you love walnuts)
¾ cup butter
1 cup flour
2 eggs, beaten
1 tsp almond extract
Preheat oven to 375 degrees.
Lightly grease 10 inch pie plate. Place cranberries in the bottom of the plate and sprinkle with ½ cup sugar and walnuts.
Cream butter and remaining 1 cup of sugar; add eggs, flour and almond extract gradually. I alternate adding eggs and flour, which makes the mixture smoother. Beat until smooth and creamy. Pour evenly over cranberry mixture.
Bake for approximately 35 – 40 minutes, until the top is golden brown and a toothpick comes out clean.
Serve with whipped cream, ice cream or all by itself!