Holiday Crustless Cranberry Pie, Impressive and Easy!

From: Jess4Freedom

On Nov 14, 2008

This is really good. It's sort of like a cake in a pie. The almond extract was really a good addition. I used a whole 12 oz bag of cranberries. I'd like to add a brown sugar and oat topping next time. I'd also like to try it with half the white sugar and half with brown sugar. I will be making this for Thanksgiving dinner. Made and Reviewed for Please Review My Recipe Tag - Thanks!

From: Chef #570804 Halifax Liz

On Aug 2, 2008

I do love to bake, BUT, there are days when I want it easy, easy and this is great especially living in cranberry country like we do, i.e. Nova Scotia. Did have to cut back on sugar a little because we do not like anything too sweet. Otherwise it is a great dessert served with ice cream or frozen yoghurt. Glad you submitted it.

From: Vegetarian Pixie

On Nov 25, 2007

I made this at the last minute for the Thanksgiving dinner I was attending, in addition to a pumpkin pie and a pecan pie. It was a good thing I did, because no one else brought desserts! This was a good combination of sweet and tart, and it was a hit. I did leave out the nuts since I was also bringing a pecan pie, but they would probably have been a nice addition.

From: Susiecat too

On Nov 24, 2007

This was fantastic! I used an entire 12-oz bag of cranberries and omitted the nuts, and my whole family ate it up and asked for seconds! (tsk, tsk, no seconds on dessert, silly children!) But I can't blame them for trying — this is really yummy. OK, I made two changes besides for the above — I used oat flour instead of all-purpose, and used brown sugar instead of white. I don't think either of these really changed the outcome much. Fantastic recipe! Thanks, kiwidutch!