INSTRUCTIONS

Preheat oven to 350°F and butter your pie plate.

Toss the cranberries, sugar, and pecans together and add to your pie plate.

Cream the butter and sugar until light and fluffy. Scrape down the sides of the bowl a couple of times to ensure everything gets evenly incorporated.

Beat in the eggs, one at a time, scraping down the bowl again. Beat in the extract.

Fold in the flour.

Dollop the batter over the cranberries and then take an offset spatula to gently spread it out evenly. It’s ok if some cranberries poke through. Sprinkle the top with about a tablespoon of sugar.

Bake for 40-45 minutes, until a toothpick inserted in the center comes out without wet batter. It will be moist, particularly because of the juicy cranberries at the bottom.

Let the pie cool before slicing for neater slices. Serve with a dollop of whipped cream.