Crustless Cranberry Pie Recipe

"This pie is a snap to make and also freezes well, so make two and store one away in your freezer for unexpected company. For a flavor twist try mixing blueberries in with the cranberries I find it's not a tart if you mix them both together, depending on your desired sweetness level you may also want to increase the sugar amount if you making this using a cranberries "

Original is 9 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (111.2 g)
Calories 338.1
Total Fat - 25.8 g
Saturated Fat - 4.2 g
Cholesterol - 54.6 mg
Sodium - 181.1 mg
Total Carbohydrate - 23.3 g
Dietary Fiber - 3.4 g
Sugars - 2.4 g
Protein - 5.4 g
Calcium - 68.3 mg
Iron - 0.9 mg
Vitamin C - 8.9 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Butter and lightly flour a deep 10-inch pie plate or quiche pan (use a one-piece quiche pan that does not come apart).

Step 2

Place cranberries in pan. Sprinkle with nuts then 1/2 cup sugar.

Step 3

Beat eggs and 1 cup sugar, melted butter, liqueur or orange juice and orange rind together in a mixing bowl until blended and smooth. Add flour and baking powder, beating with a whisk until smooth. Pour over cranberries.

Step 4

Set the pie plate onto a baking pan. Bake in a preheated 325ºF oven 35-45 minutes, or until the top is set and golden. Serve warm or cool with a scoop of ice cream.