Despite the saying, “easy as pie,” I don’t think pie making is all that easy. It takes experience to create a tender, flaky, flavorful pie crust. So here’s a “pie” that circumvents all this by not having a crust! Love it. Whole cranberries are scattered in a pie pan or casserole, a simple batter is mixed and spooned over the fruit, and within an hour you have a melt-in-your mouth cranberry pie with a crunchy crust–on the top, not the bottom. Here is the recipe, which originally came from Gourmet Magazine, Dec. 1993:
Melt-in-Your-Mouth Cranberry Pie
2 cups whole cranberries
1/2 cup chopped walnuts
1-1/2 cups sugar, divided
2 large eggs
1 cup flour
1 stick (1/2 cup) butter, melted
1/4 cup vegetable shortening, melted
Preheat the oven to 325 degrees and butter a 1-1/2-quart casserole or pie plate. Arrange the cranberries on the bottom of the casserole and sprinkle them with the walnuts and 1/2 cup sugar. In a bowl beat the eggs and gradually beat in the remaining 1 cup sugar. Add the flour, the butter and the shortening and beat the batter until it is smooth. Spoon the batter over the cranberry mixture and bake for 50 minutes to an hour, or until golden. Serve with a large spoon.
Baking notes: 1-1/2 quarts equals 6 cups, so any baking pan or pie plate that holds 6 cups can be used. You don’t have to be too careful about spreading the batter–I think it looks nice where the cranberries peek through. I sprinkled sparkling sugar over the pie, and garnished it with fresh rosemary, but it would also be delicious served with whipped cream or vanilla ice cream.
I used an 11 x 8″ earthenware casserole.
The batter is like a thick cake batter.
A junco nibbles at the seeds of a withered Jo Pye weed plant.