Reviewed: Nov. 22, 2009

My family loved this dessert. I sprinkled a small amount of sugar on the top and used whole wheat flour as other reviewers suggested. Looks great, tastes great, and is easy to prepare! Thanks for a great recipe.

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Amy K.

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2009

Different, delicious, just enough tart.

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FRIDGE7D

Cooking Level: Expert

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Reviewed: Nov. 20, 2009

Love it! So easy and a great way to use up cranberries. I love the combos in this. I didn't have enough almond extract, so I used some vanilla extract too, and it was great. Thank you for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Nov. 19, 2009

i made this for my family for dessert tonight i added vanilla extract it was really great dh loved it and so did all my kids... and it didnt take me 15min to make only took 5min smells great

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tiffyd1326

Cooking Level: Intermediate

Home Town: Danville, Alabama, USA

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Reviewed: Nov. 19, 2009

Fantastic recipe. This is so easy to make. My boyfriends doesn't even like cranberries and he finished his piece in record time. I added 1/2 Gala apple (cut in small pieces) and my friends commented on that (nice crunch and flavor). This will definitely be my go to "pie". Next time I want to use blueberries and maybe add some lemon (leave out the almond extract) as one other reviewer suggested. Absolutely delicous.

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ddeutsch

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Reviewed: Nov. 15, 2009

I love cranberries and this was wonderful :-) I added a few spices, made the brown sugar topping and severed it with whipped cream. It was more of a cranberry cake than a pie- very yummy, but not a pie.

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Angie

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Reviewed: Nov. 14, 2009

This is one great baked good! I don't really consider it a pie, but as a moist cake goes, it's wonderful and worth trying. It's not very sweet - a nice change from the typical holiday dessert fare. I use it as a breakfast coffee cake for my B&B - everyone loves it. I have now made it a few ways, the recipe as written is wonderful. I have now tried it with 2/3 cup of applesauce in place of the butter and it was equally as good.

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elsa

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Nov. 13, 2009

Super easy to throw together and super yummy! I would call it more of a cake than a pie but whatever you call it, it is tasty! I made it just as the recipe says. I considered adding some spices to it but I didn't want anything to overpower or interfere with the almond extract. That almond flavor goes so well with the cranberries.

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Sarah

Home Town: Repulse Bay, Hong Kong Island, Hong Kong

Living In: Eagle Mountain, Utah, USA

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Reviewed: Nov. 10, 2009

I served this tonight to 12 people and everyone liked it, several wanted the recipes. I was almost embarrased to give it to them, it was so simple to make:). It is an easy festive pie for the holiday season. Will definitely keep this one. I didn't change a thing.

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Carolina

Cooking Level: Expert

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Reviewed: Nov. 9, 2009

Loved this. I usually do not bake but this was too tempting a recipe not to try. So easy AND tasty. A little tart but afterall it is cranberries!! I followed another reviewers suggestion and substitutted Splenda for 1/2 the sugar. A hint: we stock up on fresh cranberries right before Thanksgiving when they are plentiful (and usually cheaper) in the stores and freeze the cranberries right in the bags. That way we have fresh cranberries to use all year round. I will definitely be making this recipe again and again.

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andee

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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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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