Cranberry Pie

If you have never heard of a cranberry pie you're probably not alone. I, at least, hadn't heard of such a thing, and certainly wouldn't have guessed it would be so yummy. Yeah...I would have guessed wrong. This pie is so delicious! I'm talking "WOW" delicious, as in "go back for thirds" delicious. It is absolutely, positivity, scrumptious. To me, it is more like a cobbler than a pie, but no matter what you call it, it is yummy!

Cranberry Pie
Adapted from the Pioneer Woman
Makes one 8" or 9" pie

2 cups (heaping) cranberries
3/4 cups pecans, chopped (measure, then chop)
2/3 cups sugar (or honey sucanat)
1 cup flour (or 5 oz Soft White wheat flour)
1 cup sugar (or honey sucanat)
1/2 cup (1 stick) butter, melted
2 eggs, lightly beaten
1 teaspoon pure almond extract
1/4 teaspoon salt
1 tablespoon sugar for sprinkling (or honey sucanat)

Preheat oven to 350º.

Butter an 8" or 9" pie or cake pan. Spread cranberries evenly in bottom of pan. Sprinkle chopped pecans and 2/3 cup sugar on top.

Combine flour, 1 cup sugar, butter, eggs, extract, and salt in a bowl. Stir until combined.

Slowly pour batter evenly over top of cranberries. Spread gently over any uncovered areas.

Bake for 40-45 minutes, then sprinkle with 1 tablespoon of sugar. Bake additional 5 minutes. Serve with ice cream or whipped cream, if desired. Enjoy!