Reviewed: Dec. 9, 2008

Very Very good and very easy to make!!! I love cranberries, so I had to try this recipe. I did not have almond extract so I used vanilla. It was good, but I think next time I make this I will definitely use almond. I will also temper my eggs before putting in the batter. It made the melted butter hard using cold eggs. I think this recipe is very versatile. You could use many different flavors of extracts, nuts or berries and toppings. Thanks again for the wonderful recipe.

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Patricia K

Cooking Level: Expert

Living In: Crown Point, Indiana, USA

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Reviewed: Dec. 9, 2008

Fantastic! And so quick to throw together! I did add a teaspoon of orange zest and kept out a bit of the sugar to sprinkle on top before baking. Mega bang for the buck! Thanks!

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bakerfromsd

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: San Diego, California, USA

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Reviewed: Dec. 9, 2008

Made exactly as recipe (despite the other reviews) and it came out wonderfully. However, I WAS the only one to really like it, as everyone else thought the cranberries were too tart a taste. I WILL make this again using blueberries as the almond pudding was absolutely delicious! Thanks for sharing.

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sue

Cooking Level: Expert

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Reviewed: Dec. 7, 2008

I actually made this pie with a crust... and it got insanely good reviews. At first I thought it would be too heavy, but from what I was told... the crust was the best part... well, almost. The pie itself was scrumptious. It needed to be in the oven a bit longer than the recipe stated, but that might just be because of the crust. I kept it in for an hour, and it was still somewhat underdone. That's ok though, cuz over here, we like our pastries extra chewy. My boyfriend's mom sent him back home with a bag of cranberries so I can make another pie! Talk about a hit!

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Nikki

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Brooklyn, New York, USA

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Reviewed: Dec. 7, 2008

Because most of the reviews were very good, I started with a double batch. 7 people ate it and half loved it including me, the others thought it was a little tart for them, but still enjoyed it. Only one did not eat it.

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Sharon

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Reviewed: Dec. 7, 2008

I enjoyed this pie very much! It has more of a cake texture than a pie texture. It might be good with white chocolate chips in it too. I put a brown sugar strudel on it and used almonds instead of walnuts (since I'm allergic to walnuts). This would be good for a brunch dish as well.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Dec. 7, 2008

I've used this recipe two Thanksgivings in a row. I love the almond flavoring and the wonderful consistency of the batter when cooked. The only change I make is reducing the amount of cranberries to 1.5 cups and maybe add a smidgen more almond flavoring and dash more sugar. Thanks for sharing this recipe!

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Christine

Cooking Level: Beginning

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Reviewed: Dec. 7, 2008

Really good. I put a brown sugar crumble on top.YUMMY!

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SANDIET

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Reviewed: Dec. 7, 2008

Really good and easy! I made mine in an 8"x8" pan. Haven't tried it with whipped cream or ice cream yet, it's great on it's own! I used only 1/4 cup butter and 1/4 cup applesauce to make it lower in fat. I am planning on making it for a party and drizzling a cream cheese type glaze over the top.

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Kelly P.

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Dec. 7, 2008

Excellent. I was suspicious because there was no leavening agent...but it was wonderful. Not overly sweet...does not require either ice cream or whipped cream.

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JOANLAURA

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Vestal, New York, USA

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Reviewed: Dec. 7, 2008

Hey, this recipe was fantastic. Simple, wholesome and delicious, everyone in the house loved it. I didnt have any almond extract but it still tasted great.

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aldine

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Dec. 6, 2008

So easy to make--it would be pretty hard to ruin this--and it's delicious!

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Ang

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Corvallis, Oregon, USA

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Reviewed: Dec. 6, 2008

Um, this is in no way a pie. It is a cake. Super easy to do, but nothing super wonderful for me. I used half splenda and could taste it. It definitely needs a little spice added to it.

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: Dec. 6, 2008

Delicious - I didn't have almond extract, so I substituted 1/2 t. orange and 1/2 t. vanilla extract. That was great, but I'll try again with the almond. Thanks for sharing.

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LYNBORDEN

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Reviewed: Dec. 6, 2008

This is SO good! I made it last night and took it to a christmas party and you wouldn't believe how many people asked me for the recipe! It was also SO easy to make. I will be making this a lot!

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Ashley

Cooking Level: Intermediate

Living In: Roanoke, Virginia, USA

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Reviewed: Dec. 5, 2008

this dessert is like a cake or brownie in texture, and it is absolutely delicious. i used 1/4 cup plain yogurt and 1/4 cup melted butter. 1/2 cup white sugar and 1/2 cup splenda. also, i put the cranberries and nuts in a plastic bag with a tiny bit of flour and shook it to coat them with flour so they wouldn't drop down to the bottom of the pie pan. really, really liked this.

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rere

Cooking Level: Intermediate

Home Town: Kingston, New York, USA

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Reviewed: Dec. 5, 2008

I didn't change a thing and I absolutely love this! It tastes like Christmas - the almond extract is the perfect touch. And it could not be easier. I highly recommend it!

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stylistmama

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Dec. 5, 2008

I made this today and used cherries instead of the cranberries. Added about 1/8 or 1/4 c. mini chocolate chips and reduced the sugar to 3/4 cup. It is delicious and very quick and easy. Can't wait to have it with coffee this weekend!

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BETSYMARSH

Cooking Level: Expert

Home Town: Pell City, Alabama, USA

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Reviewed: Dec. 5, 2008

LOVE IT! DID a few alterations though I doubled the batch and put it in a 9x13 pan cut the butter down to 3/4 cup and the sugar down to 1&1/2 cups. I then used the remaining 1/4 cup butter 1/2 cup brown sugar and a 2 heaping spoonfuls of flour to make a crumb topping. EVERYONE LOVED IT. went in minutes.

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