Cranberry Pie

1. 1

   Preheat oven to 350 degrees (F). Grease a 9 or 10-inch springform pan.

2. 2

   In a meduim bowl, combine cranberries, walnuts and 1/2 cup of sugar. Mix well. Pour mixture directly into the well-greased springform pan. Spread evenly.

3. 3

   In a medium bowl, combine butter and remaining 3/4 cup sugar. Mix well. Add in the eggs and flour. Mix well.

4. 4

   Spread batter gently over the cranberry/walnut mixture until all areas are covered. Bake for 35 minutes or until a toothpick inserted into the cake portion comes out clean.

5. 5

   Once removed from the oven, let it sit for a minute. Then ever so gently go around the perimeter of the pan with a butter knife, gently breaking the connection of the pie and the pan. Slowly, release the side of the pan and remove.

6. 6

   Let the pie sit for another minute. Then gently invert onto a plate. As you slowly begin to remove the bottom of the pan from the top of the pie, use a butter knife to guide the topping away from the pan. If you want more of a cake feel, you can always double the batter, but this is how I like it best.

7. 7

   Cool and serve. Oh, and watch out for the pregnant women!

8. 8

   Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.