Reviewed: Dec. 27, 2008

Recipes was easy to prepare, everyone loved it. A++++ Delicious, even the kids loved it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2008

A nice cake that uses up cranberries. I recommend to de-frost your cranberries if you use frozen (I was impatient and didn't bother to) because the batter is really thick and hard to spread if you don't. Nice recipe! Quick, easy and tasty.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Rosemarie

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2008

My family really liked this pie.It was easy to make and it was good!A great pie to make when cranberries are in season!Thanks for sharing!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

country-girl

Cooking Level: Intermediate

Living In: Cookeville, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2008

Wonderful! We've had it both ways - as a pie and as bars, plain, cool whip, ice cream, warm and cold. This is a great recipe. The only thing we changed was to use pecans instead of walnuts.(I'm allergic to walnuts. I think we'll try it next with blueberries or blackberries!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mickie

Cooking Level: Expert

Living In: Herkimer, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 25, 2008

Mmmmmm... this pie is so good! I subbed almond meal for walnuts (because of allergies) and did half vanilla / half almond extract. The almond meal adds a lovely texture to the pie. When served as a cold wedge, this pie is like fruit cake- but good. Thanks for the delicious recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Momi

Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA

Living In: Fairfax, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 24, 2008

So quick to make, my daughter whipped it up in minutes. Puckery-tart cranberries are really showcased in the cake-like filling. I think it really is better the next day. Maybe our extract is extra strong, because a generous 1/2 tsp. was plenty, and vanilla supplied the other half-teaspoon. I am going to double the walnuts next time; they were very yummy. DO LINE YOUR PAN WITH WAXED PAPER circles (greased). At least the bottom will come out. Finally, I enjoyed reading all the reviews, and plan to make this a *trademark* recipe by varying the fruits, extracts and nuts like the rest of you! Thanks, Jean! =)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 22, 2008

I took this to a holiday party - and boy did I get wows! The only change I made was to use sliced almonds instead of walnuts. I served this with warm vanilla sauce (as given with the Bread Pudding recipe on this site). Party guests raved, and a normally polite crowd fought over seconds.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

FOKLMEMBER

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 21, 2008

Made it twice as double batch in large cast iron skillet. Sorry folks but I didn't use cranberries. The first one I used a can of splenda cherry pie filling with an additionol can of apple pie filling. I did not have or add walnuts . EXCELLENT! The second one[double batch again] , I used two cans of splenda cherry pie filling. Awesome!! NOTE when using the splenda pie filling I only use one cup sugar for a DOUBLE batch. I'll try cranberries next.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BOBEASY'S

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Camanche, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 19, 2008

This was so easy and delicious. This will be a staple for us!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

RenovationGirl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 18, 2008

I followed the recipe as it was written but added vanilla in addition to the almond extract and used almonds instead of walnuts. I also put sugar on top before baking. The pie needed an extra 5 minutes of cooking time but it turned out fabulous! I will be making this again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AllisonWy

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 18, 2008

We love this pie. I have made it twice now and everybody seems to like it very much. Only change is that I put some coarse sugar on top for extra crunch.I bake it a day ahead and let it sit in fridge overnight. Then make it come to room temperature and serve with vanilla ice-cream. Thank you for posting this wonderful recipe:)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Christel

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 18, 2008

This was really simple to make. I used almonds instead of walnuts, 1/2 tsp almond extract and 1/2 tsp vanilla, and added a little bit of cinnamon. I served it at room temperature with vanilla ice cream. Will definately make again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kathryn

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 16, 2008

Much more like a Crustless Cranberry Muffin-thing. Delicious anyway.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jonathon Barton

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 14, 2008

Wonderful recipe. I used 1/4 tsp almond extract and 1 tsp orange extract, and always use toasted, chopped hazelnuts. I have used a 9x9 Corningware dish, baked at 325 degrees for nine additional minutes, and doubled the recipe using a single layer 9x13 pan on 350 for about 45 minutes, turning the oven off and letting the cake continue to warm for additional 8 minutes before removing it from the oven to cool. It was useful to spray the pans with a nonstick spray and dust with sugar. Great with coffee in the morning, tea at four, whipped cream at midnight!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Dorian

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 14, 2008

really good! i added some mulling spice with cinnamon, cloves and a little nutmeg. i used pecans instead of walnut because it just what i had. also used some almond extract AND vanilla. turned out great. I also took the other cooks advice and added a nut/crumb topping. YUM! I tried this with blueberries and it was good too. i want to try with banannas.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jackie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 14, 2008

I've made this twice, and the first time I followed the recipe as written (except I used vanilla extract instead of almond). It had too many cranberries, and wasn't cooked all the way through. So I tweaked it a bit for the second batch and it was great! The second time I used only 1 c. cranberries, added 1/2 tsp cinnamon and 1/2 tsp ground cloves to the dry ingredients, plus sprinkled a generous amount of brown sugar on the top just before putting it in the oven. I cooked it about 7 minutes longer than the recipe called for, and it was just scrumptious! I brought the second batch to a Christmas party and it got rave reviews.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

csjpmac

Cooking Level: Intermediate

Home Town: Anson, Maine, USA

Living In: Greenville, Maine, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 13, 2008

This was sooooo yummy! I used vanilla instead of almond extract. I want it everyday.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jxb0607

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 13, 2008

I brought it to work and it was a hit. I made it vegan using butter and egg substitutes and it came out great. I will make this again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JESSICUP

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 12, 2008

I made this twice, first with fresh cranberries, and it was odd in a very good way, and the second time I made it with frozen cranberries and it was a disaster. First, the cranberries unmelted my butter, and I had to microwave the whole thing, which didn't work too well. Then it wouldn't bake. When I took it out it was cooked on the top, but mushy in the middle. I put it in for another 15 minutes, with no change in the results.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Amelia

Cooking Level: Intermediate

Living In: Santa Cruz, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 11, 2008

Easy and delicious! This is a fabulous recipe and one of the easiest I've ever made. I have tried it several different ways now. I like to use an 8X8 square pan and call them Cranberry Bars. I also tried the recipe using Splenda instead of the sugar. The one with sugar was definitely better but the Splenda one wasn't bad. It had a smoother texture and sliced easier. I am going to experiment with a combination of Splenda and Sugar next time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

chocolateE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Crustless Cranberry Pie

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!