Cranberry / Strawberry Pie

Ingredients

• Butter, For Greasing
• 2 cups (heaping) Cranberries
• ¾ cups Pecans, Chopped (measure, Then Chop)
• ⅔ cups Sugar
• 1 cup Flour
• 1 cup Sugar
• 1 stick Unsalted Butter, melted
• 2 whole Eggs, Lightly Beaten
• 1 teaspoon Pure Almond Extract
• ¼ teaspoons Salt
• 1 Tablespoon Sugar For Sprinkling

Preparation Instructions

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

Recipe Source: www.pioneerwoman.com


Here’s what you need! Such a simple treat to make.

Begin by greasing a cake pan (very, very generously) with softened butter.

Get into the cracks and crevices!

Next, grab a heaping two cups of fresh cranberries. Plump, juicy, gorgeous. If cranberries are not available. use strawberries...

Sprinkle them into the buttered pan…

And arrange them into a single layer.

Next, measure some pecans…

Then chop ‘em up.
Incidentally, this usually isn’t of monumental consequence, but note that there is a difference in recipes between
* 1/2 cup chopped pecans (this means you chop them, then measure them)
and
* 1/2 cup pecans, chopped (this means you measure them, then chop)

Sprinkle the pecans over the top of the cranberries.

Pretty!

Next, sprinkle sugar over the top.

Now, listen. Cranberries are tart! They need sugar, man.

Next up, add flour and sugar (yes. more sugar.) to a mixing bowl. Stir to combine.

Add melted butter…

Beaten eggs…

Almond extract…
And a dash of salt.

Mix it together gently until it’s all combined.


It’ll be pretty thick, so tip it forward…

And let it pour out slowly in thick “ribbons.”

Gently spread it to fill in any holes, if necessary, then bake for 45 to 50 minutes.
When you have about 5 to 10 minutes to go, Open the oven door, pull out the rack on which the pan sits, and sprinkle some sugar over the top. This’ll give the surface a little texture and crunch.

Done! And my kitchen smells so, so good.

Cut pieces with a very sharp knife. The top is nice and crisp.

Oh. This looks and smells divine.

And the taste. Oh, dear. The cranberries, while sweet, still retained enough tartness to set them apart from other, sweeter, fruits. I love that there were some large pieces of cranberries. Gave it great texture.