Reviewed: May 26, 2012

So good and easy! I've also made this with chopped rhubarb from my garden and with fresh blueberries. I think it is better the next day when the flavors have mellowed together a bit. Thanks for a wonderful recipe!

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Reviewer:

NDTam

Reviewed: May 20, 2012

A definite keeper! The first time I baked the pie I had to get it out of the house or I would have eaten the whole thing myself. I followed the recipe to the letter excpet that I substitued vanilla extract for the almond. I have a huge mango tree in my yard and the mangos were coming down in spades so I decided to try it with ripe mango. I added 1/2 teaspoon of cinnamon and 1/4 tsp of cloves and everyone loved it so much I made 2 more to give away. I will try it with cranberries again tomorrow substituting almonds for the walnuts and using the almond extract. I can't wait! Thanks for a great cranberry recipe that I can use all of the cranberries I bought on sale and froze after the holidays!

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Reviewer:

Doris

Cooking Level: Intermediate

Living In: Santa Rita, Santa Rita, Guam

Reviewed: May 13, 2012

This was delicious! I did make a few substitutions as follows: used 1/2 spelt and 1/2 brown rice flour (can't eat wheat) and replaced walnuts with chopped almonds (didn't have walnuts) and was short about 1/4 c of cranberries so put 1/4c gooseberries in to bring fruit up to 2 cups. I think I overcooked slightly but even still it was fab. Will definitely make again and try with other fruits. Thanks for posting!

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Reviewer:

Suzanne S.

Reviewed: May 11, 2012

This was absolutely delicious. I changed only one thing. I substituted slivered almonds for the walnuts. I like walnuts, but I didn't think they would go with a teaspoon of almond extract. One other thing - in no way is this a pie, but it is a marvelous and easy coffee cake. Also, as someone else pointed out, you can bake it in a 8 inch square pan without changing the cooking time.

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Reviewer:

froggiegirl

Reviewed: May 10, 2012

OMG this thing is so good and addictive.

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Reviewer:

asmaa

Reviewed: May 6, 2012

This is delicious just the way the recipe is written, but next time I'll use the whole bag of cranberries instead of just two cups. I used 1/4 tsp almond extract and 3/4 tsp vanilla as others suggested, as well. I'll be making this a lot from now on, but I would not call it a pie. It's more like a cake or a bread. Very good!

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Reviewer:

CARMIK124

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Medford, Oregon, USA

Reviewed: Apr. 22, 2012

I've made this pie countless of times for the last 3 yrs. and never get tired of it! My dear husband begs me to make it.. fresh cranberries go out of season around this thime (March) so he told me this year we are going to buy and freeze several of those huge bags of fresh cranberies they sell at Costco so we can have this pie thruout the year! Belive me it's that good! especially warm out of the oven whith a scoop of vanilla ice cream...WTG Jean! Elvira Silva.

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Reviewer:

lvmy2girls

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

Reviewed: Apr. 15, 2012

Everyone at work loved this!

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Reviewer:

Lisa

Cooking Level: Expert

Reviewed: Mar. 8, 2012

This was truely amazing. I only used 1 egg because I only had one egg, but it turned out delicious and it was almost cookie-like in texture which I loved. I also tried it with pomegrante, which was seedy but very delicious (I substituted half of the butter with applesauce and that turned out good too). Worth a try!

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Reviewer:

K. Hopson

Cooking Level: Beginning

Reviewed: Feb. 28, 2012

I made it as listed, except I substituted white whole wheat flour for the all-purpose flour and Earth Balance for the butter. The result was excellent! I highly recommend trying this recipe if you have fresh cranberries sitting in your refrigerator. My only comment is that this is really a cranberry walnut cake made in a pie pan, so don't think of it as pie.

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