Easy crustless cranberry pie recipe, homemade with simple ingredients. Loaded with fresh cranberries, orange, cinnamon, vanilla. A cross between pie & cake.
Keyword christmas pie, crustless pie, homemade cranberry pie
Prep Time 10mins
Cook Time 35mins
Total Time 45mins
Author Abeer Rizvi
1tspCinnamon powderCan also replace with pumpkin pie spice
1/2cupButterUnsalted, Melted, Should not be boiling hot or else the eggs will scramble
1tspOrange extract Optional, Can also replace with orange zest
2cupsCranberriesFresh, Washed, Patted Dry
1/4cupCranberriesFresh, Washed, Patted Dry
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.
Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days.