CRUSTLESS CRANBERRY-WALNUT PIE

This is a very old (and wonderful) recipe. It is called a pie, although I would say it is a cross between a pie and a cake...(a little more like pie than cake, if that makes sense). It goes together in just a couple of minutes with a bowl and spoon. I serve it while still warm with a scoop of vanilla ice cream and company gobbles it up....it is the perfect balance of flavors, not too sweet and not too tart. Our son is NOT a cranberry fan, but he loves this dessert.

1 cup all purpose flour
1 cup granulated sugar
¼ teaspoon table salt
2 cups fresh cranberries (I use frozen)
½ cup chopped walnuts
½ cup butter, melted
2 large eggs
1 teaspoon almond extract (don't leave out)
1 teaspoon vanilla extract
½ teaspoon ground cinnamon

Preheat your oven to 350 and spray a 9" pie plate with vegetable spray, set aside.

In a large bowl, mix the flour, sugar and salt. Add the walnuts and gently toss to coat the fruit and nuts (this will keep them from sinking in the batter as it bakes).

Whisk the eggs, melted butter, cinnamon, almond extract and vanilla extract together until smooth. Pour over the dry ingredients and mix with a spoon. NOTE: The batter is almost as thick as cookie dough, so I use my hands to mix gently.

Spread into prepared pie plate and bake at 350 for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean. NOTE: I used frozen cranberries (no need to thaw), so it took about 48 minutes to bake in my oven. It slices beautifully like a pie.

Serve warm with whipped cream or better yet, vanilla ice cream.