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Crustless Cranberry Pie

Reviewed: Nov. 30, 2013
i made this following the recipe as written the first time and thought it was OK, but needed some changes. Second time I doubled the batter and kept the cranberries to one bag; I used 1/2 cup almond flour (ground almond) plus 1 1/2 cups whole wheat pastry flour to give me 2 cups of flour and like I said I doubled the other ingredients except for cranberries. I also used 1/2 tsp almond extract plus 1 1/2 vanilla because I knew the almond flour would give plenty of almond flavor (which I adore). I added toasted slivered almonds instead of walnuts. I used a ceramic deep dish pie plate and it was perfect for the amount of batter. I topped the batter with washed raw sugar to give it a little bit of crunch. I baked for about an hour but it could have used a bit more time; I think baking time is one of the hardest things to pin down, especially when I modify a recipe. At the end of this process I had a beautiful cake/pastry that reminded me of the Danish holiday pastries a loved and devoured when I lived in Seattle. The use of almond flour gives this cake a texture and flavor similar to marzipan. The cranberries give it a bright burst of freshness that balances the sweetness. It might not be everyone's idea of a success, but my family really loved it. o
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