Monday, January 27, 2014


~ Pioneer Woman

2 heaping c. cranberries
3/4 c. pecans, chopped
2/3 c. sugar
1 c. flour
1 c. sugar
1/2 c. butter, melted
2 eggs, lightly beaten
1 t. almond extract
1/4 t. salt
1 T. sugar for sprinkling (optional)

Preheat over to 350 degrees. Butter pie pan, then add cranberries to the bottom of pan. Sprinkle nuts over berries, then sprinkle 2/3 cup sugar over nuts.

In a mixing bowl, add flour, 1 cup sugar, butter, eggs, extract, and salt. Stir to combine. Pour batter over the top of berry mixture until the surface is evenly coated, spreading gently if necessary.

Bake 45-50 minutes, sprinkling with extra sugar, if desired, 5 minutes before removing from oven. Serve with ice cream or whipped cream.

Notes: Sometimes my batter is way too thick to pour, so I just drop spoonfuls around the pan, then gently spread it around. I use chopped almonds instead of chopped pecans, as we always have them in the house. We've had and enjoyed this served plain or with whipped cream. 

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