I love anything with cranberries. I found this pie recipe and was excited to try it since it’s crustless and had walnuts. So yummy and light with a little tartness, perfect for summer!
I did tweak the original recipe that I found. I added only 1/4 of butter and included vanilla extract along with the almond. I also used canned cranberry sauce since we didn’t have fresh, but I am definitely going to make this again using fresh cranberries, which I think will add a bit more deliciousness.
1 cup all-purpose flour
1 cup white sugar
1/4 teaspoon salt
2 cups cranberries
1/2 cup chopped walnuts
1/2 cup butter, melted
1 teaspoon almond extract
Pour mixture in a 9 inch pie plate.
Bake in a 350 deg. oven for 40 minutes.