Crustless Cranberry Pie
A delightful dessert that balances sweet and tangy flavors, this crustless pie is quick to prepare and perfect for any occasion.
Servings: 8 servings
Calories: 250kcal
Ingredients
Main Ingredients
- 1 cup granulated sugar divided
- 2 tablespoons granulated sugar for sprinkling
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1 teaspoon vanilla extract or to taste
- 1/2 to 1 teaspoon almond extract or to taste
- 2 cups fresh cranberries divided
- 1/4 cup fresh cranberries for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Spray a 9-inch (23 cm) round pie dish generously with cooking spray and set it aside.
- In a large bowl, combine 1 cup (200 g) sugar, flour, cinnamon, allspice, and salt. Whisk well to mix and set aside.
- In a medium microwave-safe bowl, melt the unsalted butter in the microwave for about 45 seconds. Allow it to cool slightly before adding the eggs.
- Whisk the eggs into the melted butter along with the vanilla and almond extracts until well combined.
- Pour the wet mixture over the dry ingredients and stir gently until just combined to avoid overmixing.
- Fold in 2 cups of cranberries. The batter will be thick. Transfer this mixture into the prepared pie dish, smoothing the top lightly with a spatula.
- Sprinkle the remaining 1/4 cup of cranberries evenly over the top of the batter. Then sprinkle 2 tablespoons of sugar on top.
Baking
- Bake for 34 to 38 minutes, or until the edges are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the pie to cool in the dish on a wire rack before slicing and serving.
Notes
For an added treat, top with whipped cream or a scoop of vanilla ice cream. Store any leftovers in an airtight container at room temperature for up to 5 days. Feel free to experiment with different extracts or add nuts for extra crunch.