Crustless Cranberry Pie Recipe

Introduction

This crustless cranberry pie is a simple yet delicious treat that highlights the tartness of fresh cranberries balanced with a tender, moist batter. It’s an easy bake perfect for holiday gatherings or a cozy dessert any time of the year.

Ingredients

• 1 cup (120 g / 4.2 oz) all-purpose flour
• 1 cup (200 g / 7 oz) granulated sugar
• 2 cups (200 g / 7 oz) fresh cranberries
• 1/2 cup (60 g / 2 oz) chopped walnuts
• 1/2 cup (115 g / 4 oz) salted butter, melted
• 2 large eggs, at room temperature
• 1 tsp almond extract

Instructions

1. Step 1: Preheat your oven to 350°F (180°C / gas mark 4) and grease a 9-inch (23 cm) deep-dish pie plate with butter or non-stick spray.
2. Step 2: In a large mixing bowl, whisk together the flour and sugar until fully combined.
3. Step 3: Add the fresh cranberries and chopped walnuts to the flour mixture, stirring until the cranberries are well coated to prevent sinking during baking.
4. Step 4: Pour in the melted butter, then add the eggs and almond extract. Stir gently until the wet and dry ingredients are just combined, keeping the batter thick and avoiding overmixing.
5. Step 5: Transfer the batter to the prepared pie plate, spreading it evenly to the edges. Optionally, sprinkle 2 to 3 tablespoons of granulated sugar over the top for extra sweetness and crunch.
6. Step 6: Place the pie on a baking sheet and bake in the center of the oven for 40 to 45 minutes, until the top is golden and a skewer inserted in the center comes out clean.
7. Step 7: Remove the pie from the oven and let it cool for 30 minutes to an hour before slicing.
8. Step 8: Serve warm or at room temperature with sweetened whipped cream or vanilla ice cream for a delightful finish.

Tips & Variations

• For a nut-free version, omit the walnuts or substitute with toasted pecans or almonds for a different flavor.
• Fresh cranberries can be frozen if out of season; no need to thaw before mixing into the batter.
• If you prefer a less tart pie, increase the sugar topping or serve with a drizzle of honey or maple syrup.

Storage

Store any leftover pie covered in the refrigerator for up to 3 days. Reheat slices gently in the microwave or enjoy cold. The texture may firm slightly after chilling but remains delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this pie?

Yes, frozen cranberries work well and can be added directly to the batter without thawing. This helps maintain the bright tart flavor and fresh texture after baking.

Is this pie suitable for people with gluten intolerance?

This recipe uses all-purpose flour, so it is not gluten-free as written. However, you can substitute a gluten-free flour blend cup-for-cup to make it suitable for gluten-sensitive diets.

Crustless Cranberry Pie Recipe

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★★★★★

4.8 from 267 reviews

This Crustless Cranberry Pie is a simple and delicious dessert that combines the tartness of fresh cranberries with the rich flavor of almond extract and chopped walnuts. Without a traditional crust, this pie offers a moist, cake-like texture that is easy to prepare and perfect for the holiday season or any time you crave a fruity treat.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Total Time: 55-60 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 1 cup / 120 g / 4.2 oz all-purpose flour
• 1 cup / 200 g / 7 oz granulated sugar
• 2 cups / 200 g / 7 oz fresh cranberries
• 1/2 cup / 60 g / 2 oz chopped walnuts

Wet Ingredients

• 1/2 cup / 115 g / 4 oz salted butter, melted
• 2 large eggs, at room temperature
• 1 tsp almond extract

Instructions

1. Prep work: Preheat your oven to 350°F (180°C, gas mark 4). Grease a 9-inch (23 cm) deep-dish pie plate with butter or non-stick cooking spray to prevent sticking.
2. Mix flour and sugar: In a large mixing bowl, whisk together the all-purpose flour and granulated sugar until fully combined to create your dry base.
3. Toss in cranberries and walnuts: Add fresh cranberries and chopped walnuts to the flour and sugar mixture. Stir gently until the cranberries are completely coated, which helps prevent them from sinking to the bottom during baking.
4. Finish the batter: Pour in the melted butter, add the eggs, and almond extract. Stir the mixture until just combined, taking care not to overmix as the batter should remain thick.
5. Fill the pie plate: Transfer the batter into the prepared pie plate, spreading it evenly to the edges using a spoon or rubber spatula. Optionally, sprinkle 2-3 tablespoons of granulated sugar on top for a sweet, crunchy finish.
6. Bake pie: Place the pie on a baking sheet and position it in the center of the oven’s middle rack. Bake for 40 to 45 minutes until the top is golden brown and a skewer inserted in the center comes out clean.
7. Cool: Remove the pie from the oven and let it cool for 30 minutes to 1 hour, allowing it to set and flavors to develop before slicing.
8. Serve: Cut the pie into slices and serve with sweetened whipped cream or vanilla ice cream for an indulgent dessert experience.

Notes

• Ensure cranberries are fresh and plump for best tart flavor and texture.
• You can substitute chopped pecans or almonds for walnuts, depending on your preference.
• Do not overmix the batter to keep it tender and avoid a dense texture.
• Cooling the pie completely helps it to set properly for easier slicing.
• Leftover pie can be refrigerated for up to 3 days in an airtight container.

Keywords: Crustless Cranberry Pie, Easy Cranberry Pie, Holiday Dessert, Almond Extract, Walnut Pie, No Crust Pie