Crustless Cranberry Nut Pie Recipes

CRUSTLESS CRANBERRY PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan.
• Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.

CRANBERRY NUT PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C.)
• Butter a 9 inch pie plate and layer cranberries on the bottom. Sprinkle with brown sugar and chopped walnuts.
• In a large bowl, beat egg until thick. Gradually add sugar, beating until thoroughly blended. Stir in flour and melted butter. Blend well and pour over cranberries.
• Bake in the preheated oven for 45 minutes, or until golden brown. Serve warm.

CRUSTLESS CRANBERRY NUT PIE

Steps:

• Preheat oven to 325 degrees. Butter a 9" pie pan and layer cranberries on bottom. Sprinkle with brown sugar and nuts. In a bowl, beat egg until thick; gradually add sugar, beating until thoroughly blended. Stir in flour and melted butter; blend well. Pour over cranberries. Bake 45 minutes. Cut in wedges and serve warm with ice cream.

CRUSTLESS CRANBERRY PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease one 9 inch pie pan.
• Combine the flour, sugar, and salt.
• Stir in the cranberries and the walnuts, and toss to coat.
• Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick.
• Spread the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean.
• Serve warm with whipped cream or ice cream.

SIBI'S CRUSTLESS CRANBERRY PECAN PIE

Steps:

• preheat oven to 375.
• grease pie plate/pan.
• beat butter, sugar, eggs and vanilla until thick and fluffy, about 5 minutes.
• fold in flour by hand.
• fold in cranberries and pecans.
• pour into prepared pan and spread evenly.
• bake 45 minutes or until cake tester comes out clean.
• serve hot or cold.