Cranberry Christmas Pie

I’m not a big fan of Cranberries, but I really like this pie. Sweet and tart at the same time. And it really looks festive. Enjoy!

Cranberry Christmas Pie

Filling Ingredients:

• 2 cups fresh or frozen cranberries
• 1/2 cup sugar
• 1/2 cup chopped pecans

Topping Ingredients:

• 3/4 cup butter softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon almond extract
• 1 cup all-purpose flour *

Instructions:

1. Preheat the oven to 350 degrees. Combine the filling ingredients and stir to combine. Pour into a generously buttered 9″ pie plate.
2. Combine the butter and sugar in a mixing bowl and beat until smooth. Add the eggs and almond extract and beat again until fluffy. Add the flour and beat once more.
3. Spread the thick batter over the cranberry mixture in the pan. I used a small cookie scoop to quickly dollop spoonfuls across the top of the pie. It doesn’t need to look perfect. Yes, it’s more like a cobbler than a pie.
4. Bake for 50-60 minutes, test if it’s done with a toothpick, just to make sure the topping is cooked through. Serve warm with whipped cream or vanilla ice cream. Enjoy!