Crustless Cranberry Pie

Crustless Cranberry Pie – FAST, super EASY, no-mixer dessert that’s perfect for holiday entertaining!! Somewhere in between pie, cake, and blondies is what you get with this FESTIVE recipe! Take advantage of those fresh cranberries!!

This is a super easy, no-mixer dessert that’s perfect for last minute holiday entertaining.

And my last fresh cranberry recipe of the year. So if you have some lingering, now you know what to do with them.

Anyone who reads my blog knows that I don’t have a lot of pie recipes compared to other desserts because I hate making pie crust.

I don’t even really like pie crust that much if I’m being honest. I’d rather save my empty carbs for champagne. I like champagne so much more than pie crust but I digress.

Translation: this pie is a double winner. No pie crust needed to be made; and pie crust calories are saved for a better use, i.e. cheese, wine, etc.

I’ve made this pie 3 times and every time I make it and give a few pieces to someone, they text or email me later raving about it. And it’s so easy. It’s always the easy things that people seem to go for.

I wouldn’t call the texture totally pie-like but I also wouldn’t call it as light as cake. Somewhere in between cake and a blondie with a little bit of the gooiness of pie because I underbaked it just a smidge. The ingredients and ratios are very similar between the pie and my no-fail blondies recipe except that the pie recipe has granulated sugar and 2 eggs whereas blondies have brown sugar and 1 egg.

The edges are chewier with a more tender and gooey interior. If you want it firmer, bake it longer.

I sprinkled sugar on top before baking and it adds a tiny bit of crunch and since cranberries are so tart, the sugar is welcome. If you know someone who complains that most desserts are ‘too sweet’ then they should try this one because it’s not definitely too sweet. It would be great to serve at brunch or after a fancy meal. I always feel like desserts in 5-star restaurants are never ultra sweet.

There’s almond extract in the batter which I think complements the cranberries amazingly well. I used 1 teaspoon but I realize that for some that could be overkill for some but not for me. I want to bathe in almond extract.

If you want to add white chocolate chips or nuts, either would be a welcome addition. Try adding some orange zest for another flavor direction if you want to get creative. I’ve only made the recipe with fresh cranberries and cannot comment on the results if you use frozen.

However I did re-make the pie and used fresh cranberries in the interior and then sprinkled 1/2 cup frozen blueberries on the top with good results. It took an extra 10 minutes to cook because of the frozen blueberries on top and they released a lot of juice. When summer blueberry season rolls around, I am going to make this with fresh blueberries for sure. I definitely think that fresh berries are the way to go with this recipe.

Crustless Cranberry Pie

Crustless Cranberry Pie – FAST, super EASY, no-mixer dessert that’s perfect for holiday entertaining!! Somewhere in between pie, cake, and blondies is what you get with this FESTIVE recipe! Take advantage of those fresh cranberries!!

Ingredients:

  • 1 cup plus 2 tablespoons granulated sugar, divided
  • 1 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract, or to taste
  • 1/2 to 1 teaspoon almond extract, or to taste
  • 2 cups plus 1/4 cup fresh cranberries, divided (I have only made with fresh and cannot comment on using frozen)

Directions:

  1. Preheat oven to 350F. Spray a 9-inch round pie dish very well with cooking spray; set aside. I used a glass pie dish; baking times may vary if using metal.
  2. To a large bowl, add 1 cup sugar, flour, cinnamon, allspice, salt, and whisk to combine; set aside.
  3. To a medium microwave-safe bowl, add the butter and heat on high power to melt, about 45 seconds. Wait momentarily before adding the eggs so you don’t scramble them.
  4. Ad the eggs, extracts, and whisk to combine.
  5. Pour the wet mixture over the dry and stir to combine; don’t overmix.
  6. Add 2 cups cranberries and stir to combine; batter is very thick.
  7. Turn mixture out into prepared pie dish, smoothing the top lightly with a spatula.
  8. Evenly sprinkle 1/4 cup cranberries over the top.
  9. Evenly sprinkle 2 tablespoons sugar over the top and bake for about 34 to 38 minutes, or until edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter. I prefer to underbake slightly (33-34 minutes) for a more gooey center but it’s personal preference and since all ovens, climates, and berries vary, watch your pie and not the clock. Allow pie to cool in pie dish on a wire rack before slicing and serving. Optionally serve with whipped topping or ice cream. Pie will keep airtight at room temp for up to 5 days.

Adapted from AllRecipes

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