Easy Cranberry Pie

Yes, it’s not fall anymore, and cranberries aren’t in season. But maybe you love cranberries and want to eat them all year-round.

And maybe, during Thanksgiving or Christmas, you purchased an extra bag or two of cranberries and popped them in your freezer. Now’s the time to take them out and make the easiest cranberry pie in the world.

It’s also very good. I made this again recently and Justin commented, “This is my favorite pie.” I should really never bother with making an apple pie again; this wins the easy award. Try it, you’ll see.

You can use fresh or frozen cranberries for this dish.

Easy Cranberry Pie

2 1/2 C. cranberries

1 1/2 C. sugar (divided)

3/4 C. melted butter

1 C. flour (I use whole wheat pastry flour to raise the nutritional density.)

2 beaten eggs

1 t. vanilla

walnuts (optional)

Put the cranberries in a buttered deep pie dish. Sprinkle 1/2 C. sugar over them. Beat together the rest of the ingredients, including the remaining 1 C. sugar, and pour over the cranberries. Sprinkle with walnuts, if so desired. Bake 30-40 minutes at 375 degrees.