Magic-crust Cranberry Pie Recipe

This is my grandmother’s recipe and it’s awesome, not least because you pour the batter over the top of the berries and it makes its own crust. I have made this recipe more times than I can count, and with all sorts of berries. It’s an easy one to do on short notice — I just look and see what frozen fruit I have on hand and whip it up.

3 cups cranberries, rinsed and picked over
1/2 cup granulated sugar
1/2 cup chopped walnuts
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3 eggs, beaten
1 cup granulated sugar
1 & 1/2 cups flour
3/4 cup butter, melted

Pour the cranberries into a greased 10-inch pie plate (it’s fine if they’re frozen, don’t bother thawing them), then pour the 1/2 cup of sugar and 1/2 cup of walnuts over them (if you’re using something other than cranberries, you can use significantly less sugar in this step).

Cranberries, walnuts, and sugar in a 10-inch pie plate

Beat 3 eggs in a mixing bowl, add in the cup of sugar and the flour. I usually use 1/2 cup of whole wheat flour, 1/2 cup of white flour, and 1/2 cup of ground flax seed. The flax seed is there to help you feel better about all of the butter and sugar. Mix in the melted butter, then pour the batter into the pie plate. Note that in the photo below, I used softened rather than melted butter, so the batter had more of cookie dough-like consistency, but it still turned out fine. 

Pie, before being baked, with batter over berries and nuts.

Bake at 350° Fahrenheit for 1 hour or until the pie is firm in the center (but start checking it after 50 minutes). Enjoy!

Cranberry pie after coming out of the oven

 

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