Our family insists on traditional favorites during the holidays. So Bob and I always serve Texas Turkey, Cornbread Dressing and homemade Cranberry Relish for Thanksgiving and Christmas. Besides feasting on them during our holiday meal, we layer that terrific threesome on hot rolls for killer sandwiches that keep us happy for days.
Although I've made my delish Cranberry Relish countless times over the years, I can never remember how much fruit to buy. I invariably pick up two bags of fresh cranberries only to realize (Duh!) that I only needed one.
When that happened this year, I immediately turned to Pinterest to find ways to use those extra bits of fresh cranberry goodness. That's how I discovered this easy, family-pleasing pie. It's based on an idea from Allrecipes.com.
Besides being packed with cranberry-licious flavor, this moist, dump cake-like creation doesn't need a crust and couldn't be simpler to put together. You just toss some fresh cranberries with plenty of pecans (that really sold Bob on the idea) and some dry ingredients. Stir in butter, eggs and almond extract, pour the mixture into a pie plate, and bake it for about 40 minutes.
Talk about yummy! Perfect on cold days, this amazing pie tastes out of this world served warm. We adore it topped with a dollop of Cool Whip but it also hits the spot plain or with vanilla ice cream on the side. It's so good I'll be buying extra cranberries on purpose from here on out.
Preheat oven to 350 degrees. Spritz a 9-inch pie pan with nonstick baking spray.
Combine the flour, sugar and salt in a medium bowl. Add the cranberries and pecans, and toss to coat. Stir in the butter, eggs and almond extract. Spread the batter into the prepared pie plate.
Bake 40 minutes or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or vanilla ice cream, if desired.
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