Monday, November 24, 2014

Crustless Cranberry Pie

I'm not sure what is up with the weather, but it was very nice to be able to have my windows open all day and enjoy the wonderful 75 degree temperatures here in NC. Apparently nobody told the weather that it's the end of November, but I'm not complaining. It was magnificent!

It was also the perfect day to try out a new recipe, perfect for a Thanksgiving dessert. A simple "pie" that requires less than 5 minutes of effort. This isn't really a pie, but a cake in the share of a pie. But whatever you call it, it is delicious! Try it out this holiday season!

Crustless Cranberry Pie
Serves 8

1 cup all-purpose flour
1 cup sugar
1/2 tsp. salt
2 large eggs
1/2 cup unsalted butter, melted
1 tsp. orange extract (or 1 tbsp orange juice)
2 cups fresh cranberries

Preheat oven to 350. Grease a pie pan (make sure it is thoroughly coated, the cranberries will stick if not!)

In a large bowl, combine flour, sugar, and salt. Mix in eggs, butter, and extract. Stir until well combined. Fold in cranberries.

Bake at 350 for 35-40 minutes, until lightly browned and a toothpick inserted in the center comes out clean.

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