You can now read 10 articles in a month for free on BostonGlobe.com. Read as much as you want anywhere and anytime for just 99¢.

The Boston Globe

Food & dining

the recipe box project

Recipe for crustless cranberry pie

Karoline Boehm Goodnick for The Boston Globe

Makes one 9-inch pie

This popular crustless pie is essentially a cake-y batter poured over fresh cranberries in a pie pan, baked until the cranberries make a saucy bottom for the buttery top. Cambridge resident Sandra Shapiro clipped this many years ago from The New York Times and writes, “I bake this in an attractive earthenware pie plate.” Her recipe was called “Mrs. Arthur Morawski’s Cape Cod Cranberry Pie,” and the clip said it was baked by Hester Griffin for the West Dennis Library. Similar recipes have appeared in The Boston Globe’s Confidential Chat, in Laurie Colwin’s “More Home Cooking,” where it was called “Nantucket Cranberry Pie,” and in Ina Garten’s “Barefoot Contessa How Easy Is That?,” in which she adds an apple to the berries.

Butter (for the pan)
2cups fresh cranberries mixed with ½ cups sugar
1 ½cups sugar
½cup walnuts, chopped
2eggs
1cup flour
½cup (1 stick) butter, melted

1. Set the oven at 325 degrees. Butter the pan.

Continue reading below

2. In a bowl, mix the cranberries and ½ cup sugar. Spread them in the pan. Sprinkle with walnuts.

3. In another bowl, beat the eggs, 1 cup sugar, flour, and butter. Pour the mixture over the cranberries and smooth the top. Bake the pie for 50 to 60 minutes or until it is set and golden.

Adapted from Sandra Shapiro

Loading comments...

You have reached the limit of 10 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week