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.
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| Butter (for the pan) | |
|---|---|
| 2 | cups fresh cranberries mixed with ½ cups sugar |
| 1 ½ | cups sugar |
| ½ | cup walnuts, chopped |
| 2 | eggs |
| 1 | cup flour |
| ½ | cup (1 stick) butter, melted |
1. Set the oven at 325 degrees. Butter the pan.
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