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The Boston Globe

Food & dining

the recipe box project

Recipe for crustless cranberry pie

Makes one 9-inch pie

The recipe for this popular crustless pie, which ran last week, is reprinted here to clarify the ingredient list. It’s essentially a cake-y batter baked over cranberries and walnuts. Cambridge resident Sandra Shapiro clipped the recipe, called “Mrs. Arthur Morawski’s Cape Cod Cranberry Pie,” many years ago from The New York Times. Similar formulas for this community recipe have appeared in The Boston Globe’s Confidential Chat, in Laurie Colwin’s “More Home Cooking” (called “Nantucket Cranberry Pie”), and in Ina Garten’s “Barefoot Contessa How Easy Is That?,” in which she adds an apple to the berries.

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