Crustless Cranberry Pie
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
34 mins
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Cooling Time
30 mins
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Total Time
1 hr 9 mins
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Servings
1 9-inch pie
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Calories
99 kcal
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Course
Baked Goods
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Cuisine
American
Crustless Cranberry Pie
Description
Crustless Cranberry Pie is a dense, tender dessert featuring fresh cranberries baked into a thick, lightly spiced batter. The combination of cinnamon and allspice along with vanilla and almond extracts adds warmth and depth to the tart cranberries. The batter, made from melted butter, eggs, sugar, and flour, produces a moist, cake-like texture once baked. Cranberries sprinkled on top along with sugar provide a contrast in texture and a slight caramelized sweetness after baking. The pie is baked in a well-greased 9-inch dish, allowing a crisp edge while keeping the center moist.
This pie can be served as a unique alternative to traditional cranberry desserts, complementing the seasonal flavors of fall and winter. The mildly spiced profile pairs well with whipped cream or a scoop of vanilla ice cream if desired.
The recipe notes mention it has been adapted from AllRecipes and that fresh cranberries were specifically used. Baking times may vary slightly depending on the dish used, and underbaking slightly is preferred to keep a moist crumb inside.
Ingredients
- 1 cup granulated sugar divided, plus 2 tablespoons
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon salt
- ½ cup unsalted butter melted
- 2 egg large
- 1 teaspoon vanilla extract or to taste
- ½ to 1 teaspoon almond extract or to taste
- 2 cups cranberries divided (I have only made with fresh and cannot comment on using frozen, fresh, plus 1/4 cup
Instructions
- 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.
- To a large bowl, add 1 cup sugar, flour, cinnamon, allspice, salt, and whisk to combine; set aside.
- 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.
- Add the eggs, extracts, and whisk to combine.
- Pour the wet mixture over the dry and stir to combine; don’t overmix.
- Add 2 cups cranberries and stir to combine; batter is very thick.
- Turn mixture out into prepared pie dish, smoothing the top lightly with a spatula.
- Evenly sprinkle 1/4 cup cranberries over the top.
- 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.
Notes
- Use fresh cranberries for best texture and flavor; frozen cranberries are not tested with this recipe.
- Bake in a well-greased glass pie dish for even cooking; metal pans may alter bake time.
- Underbaking slightly helps maintain moistness — remove when a toothpick comes out with a few moist crumbs.
- Sprinkle the top with extra cranberries and sugar before baking for added texture and sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 19-inch pie
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 99kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 48mg | 16% |
| Sodium | 90mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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