This recipe for cranberry pie was contributed by my friend Evelyn from Toronto.
She calls this a Melt in Your Mouth Cranberry “Pie” although it isn’t really a pie at all. It’s really a cake with luscious cranberries in it.
Evelyn says: My family requests my “Melt-In-Your-Mouth Cranberry Pie” when ever I ask what they’d like for dessert. It’s a great pot luck recipe too and I get compliments every time I bring it.
Wow, Evelyn, thanks for the great recipe. 5 stars for this one for sure. It sounds amazing and I can’t wait to try it.
Evelyn bakes it in a pie pan (maybe that’s why the name) but you can also use an 8″ square pan.
Melt in Your Mouth Cranberry Pie
- 2 cups cranberries, fresh or frozen
- 1/2 cup sugar
- 1/2 cup walnuts, chopped, or pecans
- 2 eggs
- 1 cup sugar
- 1 cup flour
- 1/2 cup butter, melted
- 1/4 cup shortening, melted
- Grease well a 10" pie plate. Spread the cranberries over the bottom of the pie plate and then sprinkle the 1/2 cup sugar and the chopped nuts over the cranberries.
- Beat the eggs well. Add the sugar and continue beating until thoroughly mixed. Add the flour to the eggs and mix well. Then add the melted butter and the melted shortening and beat well again.
- Pour the batter over top of the cranberries. Bake in a slow oven 325ºF - 350ºF for about an hour or until the crust is golden brown.
Cut as you would a pie or cut into squares. Serve it either warm or cold with a generous scoop of vanilla ice cream. (Especially nice with warm pie.)
You don’t have to make this into a pie shape. Bake it in a square baking pan and cut into squares to serve.