Crustless Cranberry Pie
This crustless cranberry pie combines tart fresh cranberries with a cinnamon and allspice-spiced batter, resulting in a dense, moist cake-like dessert. Its rich texture comes from melted butter and eggs, with a balance of vanilla and almond extracts enhancing the berry flavor. The pie is finished with extra cranberries and sugar atop for added texture and brightness. This makes a distinctive cranberry dessert without the need for a traditional crust, suitable for holiday meals or any time you want a fruit-forward, spiced treat.
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
Nutrition Facts
Serving: 1 9-inch pie
Amount Per Serving
Calories 99
% 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.