Try this Cranberry Pie!

Nantucket Cranberry Pie

(from pioneerwoman.com, adapted from Laurie Colwin)

• Butter, for greasing (or spray)
• 2 cups (heaping) cranberries
• ¾ cups pecans, chopped (measure, then chop) (optional, but I like the flavor they add!)
• ⅔ cups sugar
• 1 cup flour
• 1 cup sugar
• 1 stick butter, melted
• 2 whole eggs, lightly beaten
• 1 teaspoon Pure Almond Extract
• ¼ teaspoons salt
• 1 Tablespoon sugar for sprinkling

Preparation Instructions

1. Preheat oven to 350 degrees.
2. 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.
3. In a mixing bowl, combine flour, 1 cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine.
4. Pour batter slowly over the top in large “ribbons” in order to evenly cover the surface. Spread gently if necessary.
5. 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.

I was excited when I saw this recipe on pioneerwoman.com the other day!  I love cranberries and buy a huge bag to make cranberry sauce out of this time of year.  So, it's fun to try something else.  This is cobblery, as you'd expect from the dough topping, and that's just great!  The tart flavor of the cranberries goes great with the sweet topping, and ice cream is a must.  I will add this to my fall favorites!