This was sooo good that I think I will include it on our Thanksgiving dessert menu. Of course, that would mean eating the same dessert two weeks in a row. Lucky us.
Nantucket cranberry pie (slightly adapted from Pioneer Woman)
margarine, for greasing
2 heaping cups cranberries
3/4 cups pecans, chopped (measure, then chop)
2/3 cup sugar
1 cup flour
1 cup sugar
1 stick margarine, melted
2 eggs, lightly beaten
1 teaspoon pure almond extract
1/4 teaspoon salt
1 tablespoon sugar for sprinkling
Preheat oven to 350 degrees F. Generously grease a cake pan or pie pan. Add cranberries to the bottom of the pan. Sprinkle on chopped pecans, then sprinkle on 2/3 cup sugar.
In a mixing bowl, combine flour, 1 cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine.
Pour batter slowly over the top in large “ribbons” in order to evenly cover the surface. Spread gently if necessary.
Bake for 45 – 50 minutes. 5 minutes before removing from oven, sprinkle surface with 1 tablespoon sugar, for a little extra crunch.
Cut into wedges and serve with soy whipped cream or your favorite non-dairy ice cream.