Food & dining

the recipe box project

Recipe for crustless cranberry pie

Karoline Boehm Goodnick for The Boston Globe

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.

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

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

2. In a pie pan, sprinkle the cranberries with ½ cup of the sugar. Scatter nuts on top.


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

Adapted from Sandra Shapiro