Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Generously spray a 9-inch round pie dish with cooking spray; set it aside. I use a glass pie dish, so keep in mind baking times might vary if you use a metal one.
- In a large bowl, combine 1 cup granulated sugar, all-purpose flour, cinnamon, allspice, and salt. Whisk these dry ingredients together until they are well combined; set the bowl aside.
- In a medium microwave-safe bowl, melt the unsalted butter on high power for about 45 seconds. Let it sit for a moment to cool slightly before moving on. This prevents the eggs from scrambling when you add them!
- Add the large eggs, vanilla extract, and almond extract to the slightly cooled melted butter. Whisk these wet ingredients together thoroughly.
- Pour the wet mixture over the dry ingredients in the large bowl and stir gently to combine everything. Be careful not to overmix; just stir until no dry streaks of flour remain.
- Fold in 2 cups of fresh cranberries and stir to combine. The batter for this delightful Crustless Cranberry Pie will be quite thick, which is exactly what we want.
- Turn the mixture out into your prepared pie dish, using a spatula to gently smooth the top.
- Evenly sprinkle the remaining 1/4 cup of fresh cranberries over the surface of the pie.
- Then, evenly sprinkle the remaining 2 tablespoons of granulated sugar over the top.
- Bake for about 34 to 38 minutes. You'll know it's ready when the edges are set and a toothpick inserted into the center comes out clean, or with a few moist crumbs but no wet batter. I personally prefer to underbake slightly (around 33-34 minutes) for a wonderfully gooey center. Remember, all ovens, climates, and berries vary, so trust your eyes and not just the clock!
- Allow your baked Crustless Cranberry Pie to cool completely in the pie dish on a wire rack before slicing and serving. This is important for the pie to set properly.
- Optionally, serve individual slices with a dollop of whipped topping or a scoop of vanilla ice cream for an extra treat. Your homemade pie will keep well, airtight, at room temperature for up to 5 days.
Notes
Baking Tips
- Wash Cranberries: Always wash fresh cranberries before use.
- Check Doneness: The pie is ready when the edges are golden and the center is firm.
- Cool Completely: Allow the pie to cool completely on a wire rack. This is crucial for it to set properly and allow for clean slices.
- Balance Tartness: If your cranberries are very tart, sprinkle a little extra sugar on top before baking.
- Room Temp/Fridge: Store in an airtight container for up to 5 days at room temperature or up to a week in the refrigerator.
- Freezing: For longer storage, wrap the cooled pie in plastic wrap and foil, then freeze for up to 3 months.
- Thawing: Thaw frozen pie overnight in the refrigerator.
- Reheating: Warm slices gently in the microwave or a low oven until heated through.