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Nutrition Facts
Serving Size 1 (98g) Recipe makes 8 servings
Calories 333
Calories from Fat 159		(47%)
Amount Per Serving		%DV
	Total Fat 17.7g	27%
	Saturated Fat 8.2g	40%
	Monounsaturated Fat 4.1g
	Polyunsaturated Fat 4.1g
	Trans Fat 0.0g
Cholesterol 83mg		27%
Sodium 172mg		7%
Potassium 90mg		2%
Total Carbohydrate 41.0g		13%
	Dietary Fiber 2.0g	8%
	Sugars 26.3g
Protein 4.5g		9%
detailed view... how is this calculated?

Cranberry Nut Dessert

Recipe #115391 | 1 hour | 20 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: Mia Bella
Apr 5, 2005

This pie is so easy and doesn't need a crust. Taste wonderful warm with a scoop of Homemade Vanilla Blue Bell Ice Cream!

SERVES 8 , 1 pie (change servings and units)

Ingredients

1 cup all-purpose flour
1 cup sugar
1/4 teaspoon salt
2 cups fresh cranberries or frozen cranberries
1/2 cup chopped walnuts
1/2 cup melted butter or margarine
2 eggs
1/2 teaspoon almond extract
whipped cream (optional) or ice cream (optional)

Directions

1
In a large bowl combine flour, sugar, and salt. Add the nuts and cranberries, stir gently until coated.
2
In a separate bowl, beat the eggs. Combine the melted butter and almond extract with the eggs. Mix the wet ingredients with the dry ingredients.
3
Spread into a greased 9-inch pie plate.
4
Bake at 350 for 40 minutes or until a wooden pick inserted in the center comes out clean. Serve warm with whipped cream or ice cream if desired.

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Featured Reviews for This Recipe

From: doggy momma

On Nov 14, 2009

This was my first time cooking with raw cranberries, but it won't be my last! Because we're not big fans of really tart foods, I chopped up the cranberries in my food processor (after chopping and removing my walnuts) to more evenly distribute the cranberry flavor throughout the dessert. I also used whole wheat pastry flour instead of the white flour, sucanat (dehydrated cane juice) instead of white sugar, and added a light sprinkling of freshly ground cloves to the batter at the end (a great complement to the almond extract!). I baked it in a cake pan, and it was ready in about 30 minutes. Wonderful result! The perfect fall dessert!

1 person found this review helpful

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From: Lisa (Chef #994822)

On Dec 9, 2008

Was so easy and very good!!! All my family enjoyed it!

0 people found this review helpful

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From: realbirdlady

On Dec 28, 2008

Easy, crunchy, and cranberry-y. This is very sweet - I think 8-10 servings might be more accurate. Using a pie pan, I had a little trouble with the edges (the thinner part) getting done much sooner. A straight-sided pan would work better.

4 people found this review helpful

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From: Tricia1972

On Mar 19, 2009

This is a hit whenever I make it. The almond extract really makes it 'pop' compared to other desserts. Note, the batter is generally very stiff, especially when using frozen cranberries. This is normal and the dessert always turns out great!

3 people found this review helpful

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Read all 15 reviews