Cranberry Custard Pie (or Cherry Cake Bake)

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Cranberry Custard Pie (or Cherry Cake Bake)

Ingredients

  • 2 cups fresh or frozen cranberries (or pitted sour cherries)

  • 1/2 cup chopped walnuts or pecans (optional)

  • 1 cup granulated sugar, divided

  • 1 cup all-purpose flour

  • 2 large eggs, room temperature

  • 1/2 cup (1 stick) unsalted butter, melted and cooled slightly

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon almond extract (optional, pairs great with cherries/cranberries)

  • 1/4 teaspoon salt

Instructions

  1. Prep: Preheat your oven to 350°F (175°C). Grease a 9×9-inch or 9-inch round glass baking dish with butter or nonstick spray.

  2. Fruit Base: Spread the cranberries (or cherries) and nuts evenly across the bottom of the prepared dish. Sprinkle 1/2 cup of the granulated sugar evenly over the fruit.

  3. Batter: In a medium bowl, whisk together the eggs, melted butter, remaining 1/2 cup sugar, vanilla extract, and almond extract until smooth and slightly pale.

  4. Combine: Add the flour and salt to the wet mixture. Stir gently with a spatula just until the flour is incorporated (do not overmix). The batter will be thick.

  5. Assemble: Pour/spoon the thick batter evenly over the fruit layer. Use a spatula to gently spread it to the edges, covering as much fruit as possible.

  6. Bake: Bake for 40 to 45 minutes, until the top is golden brown and a toothpick inserted into the center cake portion comes out clean.

  7. Serve: Allow to cool slightly before serving warm with a scoop of vanilla ice cream or a dollop of whipped cream.