caryn Recipe Reviews (Pg. 1) - (183013677)

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Crustless Cranberry Pie

Reviewed: Mar. 1, 2014
Made it the first time following the recipe exactly and it came out pretty good. The second time I increased the walnuts to 1 cup and substituted vanilla instead of almond extract. I then poured the batter into a CRUST made of 1 pack crushed grahams, 1/2 c chopped walnuts, 2 TB brown sugar, 1/2 tsp cinnamon and 1/4 c melted butter pressed into a spring form pan. I also slightly undercooked the recipe so that the interior was more like a fudgy blondie than "a clean wooden pick". After cooling, the pie sets up nicely and can be easily released from the pan. Also, I use frozen cranberries for this recipe. They stiffen up the raw batter quite a bit but the end result remains the same - awesome every time!
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