Reviewed: Nov. 8, 2009

I thought this recipe was delightful. Every time we have a "bring and share"......... this recipe is requested! I modified it somewhat and added 1 cup coconut. If you feel it may be a bit dry, just add a tad of milk, give it a good mix before putting it in baking dish.

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Lorna

Cooking Level: Expert

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Reviewed: Nov. 8, 2009

On advice of another reviewer, I put the cranberries and nuts (I used pecans) in the pan and poured the batter over-- very easy. You don't even need to measure the cranberries, because 2 cups = enough to cover the bottom of the pie pan. Used whole wheat flour and vanilla extract. Yummy!

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Simi

Cooking Level: Expert

Home Town: Hillsborough, New Jersey, USA

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Reviewed: Nov. 8, 2009

This recipe is sooo delicious. I made it for an early Thanksgiving at my grandmother's house. Very easy. Next time I want to try it with brown sugar.

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LDS Mom of 4

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Nov. 4, 2009

fantastic recepie !!! very simple. instead of walnuts i added 1/2 cup of almond powder and instead of all purpose flour i used whole meal flour. was very good, nutty taste. thanks for sharing it with us.

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Mitra

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Reviewed: Oct. 31, 2009

I Loved this =] Before i put it in the oven I tasted the batter & it was great, but after tasting the cranberries, i was a bit skeptical because they were extremely tart, bt after cooking the pie (with the addition of 1/2 tsp cinnamon & a streusel topping from baked leftover cake crumbs) it was great! it reminded me of a the "plum tart" or "blueberry buckle" recipes on this site. The only problem I encountered was the cooking time, mine was still kinda jiggly in the middle after 40 minutes so im putting it in there for another 10min at 300 degrees.

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AC&JC

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Reviewed: Oct. 29, 2009

Great but the name has been changed to protect the inocent. The only thing pie like is it is baked in pie plate. This is a great cake and as such has many ways to change from the basic recipe, I will make this again many times but most likley a little different each time, Different nuts , flavouring, and some suprize ingreadents. Thanks for the great recipe and the best recipe web site on the internet. I like the update also

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Ed.Dolanski

Cooking Level: Expert

Home Town: New Haven, Connecticut, USA

Living In: Chilliwack, British Columbia, Canada

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Reviewed: Oct. 29, 2009

This is delicious, different, easy, all kinds of "good" words, but I would not call it "light."

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MommaKass

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Reviewed: Oct. 28, 2009

I made this for Christmas last year.. It was a big hit! A wonderful combo of sweet and tart. I didn't have almond extract so I used vanilla. So delicious anyway amd very easy to make! Thanks for a great recipe!

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Crazycats

Cooking Level: Expert

Home Town: Chandler, Arizona, USA

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Reviewed: Oct. 28, 2009

this was different than any other pie but it had its own unique yumminess to it. :) made this for my boyfriend who can't stand pie only because of the crust!

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Bethany

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

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Reviewed: Sep. 9, 2009

My husband loves this for breakfast. Sprinkle it with cinnamon sugar right out of the oven. It's so yummy. I sneak bites every time I pass by.

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Mair M

Cooking Level: Expert

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Reviewed: Aug. 30, 2009

Awesome. I used dry cranberries, and I know with fresh these would have been better. They were STILL fantastic, though, great recipe!!!!

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emilyjane928

Cooking Level: Intermediate

Living In: Sterling Heights, Michigan, USA

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Reviewed: Aug. 22, 2009

Very easy and delicious!

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Newheart1

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Reviewed: Jun. 25, 2009

Husband went crazy over this one! He made me cook 3 of these so he could take them and share with guys at work! Super easy!!

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mommachristin

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Reviewed: Jun. 9, 2009

So easy and delicious. Everyone asks for the recipe and everyone loves it. I make it without nuts and I only use one cup of cranberries, but cut them in half to spread the flavor around a bit. Other than that, no changes. Yummy!

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foodobsession

Cooking Level: Intermediate

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Reviewed: May 25, 2009

Everytime I have made this I have been asked for the recipe. Not to mention not a crumb left on anyone's plate. IThe first time I made it was on Christmas day for those who do not like Christmas pud. Most people had both!

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bermudajan

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Reviewed: May 14, 2009

Followed the recipe exactly, pie turned out perfectly! Coworkers asked me to make it again.

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Erin

Cooking Level: Beginning

Home Town: Port Republic, Maryland, USA

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Reviewed: Apr. 9, 2009

My fiance's favorite! I used 1/2 teaspoon almond extract and 1/2 teaspoon vanilla extract as well as 1 teaspoon orange juice and a little zest of orange peel. As per other reviewer, I made it with a brown sugar/walnut topping (1/4 cup walnuts, 1/3 cup brown sugar, 2 tablespoons butter, 2 tablespoons flour mixed together)

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doll2119

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Reviewed: Apr. 1, 2009

Delish and so easy. More like a snack cake, though that might have been because of my changes. I used all whole wheat flour, 3/4 c honey instead of the sugar, substituted half the butter for plain yogurt and almonds instead of walnuts. I baked in a square cake pan, since I didn't have a pie pan. It only took 35 minutes for me. Very tasty!

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Jenny

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Reviewed: Mar. 30, 2009

I did everything as told and it was great! Very easy and VERY tasty! I served it will whipped cream or ice cream. Will make this one again!

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oopsadazy27

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2009

Sooo yummy! I love the tartness of cranberries and this "pie" (really cake) is the perfect balance. I used a 12 oz. pkg of fresh cranberries that I had frozen when I didn't use them, so it may have been more than 2 cups, I didn't measure them.

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