This Crustless Cranberry Pie is a delightful and easy-to-make dessert that’s perfect for the holiday season or any time you want to enjoy the tangy-sweet flavor of cranberries. With a soft, cake-like texture and a hint of warm spices, this pie is sure to be a hit. The best part? No need for a crust, making it a fuss-free treat!
Ingredients
- 1 cup plus 2 tablespoons granulated sugar, divided
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract, or to taste
- ½ to 1 teaspoon almond extract, or to taste
- 2 cups plus 1/4 cup fresh cranberries, divided (use fresh cranberries for best results)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F. Spray a 9-inch round pie dish very well with cooking spray; set aside. Note: I used a glass pie dish; baking times may vary if using metal.
- Mix the Dry Ingredients:
- In a large bowl, combine 1 cup of sugar, flour, cinnamon, allspice, and salt. Whisk until well combined; set aside.
- Prepare the Wet Ingredients:
- In a medium microwave-safe bowl, melt the butter by heating on high power for about 45 seconds. Allow the butter to cool slightly to avoid scrambling the eggs.
- Add the eggs, vanilla extract, and almond extract to the melted butter. Whisk until well combined.
- Combine Wet and Dry Mixtures:
- Pour the wet mixture over the dry ingredients and stir until just combined. Avoid overmixing to ensure a tender texture.
- Gently fold in 2 cups of cranberries. The batter will be thick.
- Prepare the Pie for Baking:
- Transfer the batter into the prepared pie dish, smoothing the top lightly with a spatula.
- Evenly sprinkle the remaining 1/4 cup of cranberries over the top.
- Sprinkle the remaining 2 tablespoons of sugar evenly over the cranberries.
- Bake the Pie:
- Bake for about 34 to 38 minutes, or until the edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter. For a gooey center, consider underbaking slightly (around 33-34 minutes). Baking times may vary based on your oven, climate, and the moisture content of the berries, so keep an eye on the pie rather than strictly adhering to the clock.
- Cool and Serve:
- Allow the pie to cool in the pie dish on a wire rack before slicing and serving. Optionally, serve with whipped topping or ice cream.
- Storage:
- The pie will keep airtight at room temperature for up to 5 days.
Tips
- Fresh Cranberries: This recipe is best with fresh cranberries. If you must use frozen, do not thaw them first to prevent excess moisture from altering the pie’s texture.
- Spice Variations: Feel free to adjust the spices to your preference. Nutmeg or cloves could be interesting additions.
- Serving Suggestions: This pie pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
- Baking Dish: Using a glass pie dish helps to evenly bake the pie and achieve a nice golden color, but a metal dish can be used if you adjust the baking time accordingly.
Enjoy this simple yet flavorful Crustless Cranberry Pie, perfect for any occasion!
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