Crustless Cranberry Pie

5 from 2 ratings

Crustless Cranberry Pie

Easy crustless cranberry pie recipe, homemade with simple ingredients. Loaded with fresh cranberries, orange, cinnamon, vanilla. A cross between pie & cake.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Servings: Slices

Calories: 298kcal

Author: Abeer Rizvi

Ingredients

1 cup Granulated sugar
1 cup All-purpose flour
1 teaspoon Cinnamon powder Can also replace with pumpkin pie spice
2 Eggs Large
½ cup Butter Unsalted, Melted, Should not be boiling hot or else the eggs will scramble
1 teaspoon Vanilla extract
1 teaspoon Orange extract Optional, Can also replace with orange zest
2 cups Cranberries Fresh, Washed, Patted Dry

Toppings

2 tablespoon Granulated sugar
¼ cup Cranberries Fresh, Washed, Patted Dry

Instructions

In a large mixing bowl, whisk together sugar, flour, cinnamon.
Add eggs, butter, vanilla extract, orange extract (optional) and mix until combined. Don't over-mix!
Stir in cranberries until evenly distributed. The pie batter will be very thick.
Preheat oven to 350F. Spray a 9-inch round glass pie dish very well with cooking spray; set aside. I used a glass pie dish; baking times may vary if using metal.
Pour batter in a greased pie dish (9 inch) and use a spatula to spread it out.
Sprinkle sugar on top.
Press the remaining cranberries on top.
Bake at 350 degrees F for 35-40 minutes or until edges are set and top is golden brown and a toothpick inserted in the center comes out clean. Some people in my family prefer a gooey center and like to under-bake slightly. They remove it from the oven at 30-33 minutes or when an inserted toothpick in the center comes out with a few moist wet crumbs.
Remove from oven and let it cool.
Then, use a sharp knife to cut slices. Enjoy with whipped cream or vanilla ice cream.

Notes

Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days.

Nutrition