Cranberry Pie for Two

This cranberry pie recipe makes a sweet-tart dessert that is a cross between a pie and a cake. Cranberries, walnuts, and orange are a perfect trio!

Course Brunch, Dessert

Cuisine American

Budget Cheap

Prep Time 10

Cook Time 35

cooling 20

Total Time 1 5

Servings

Calories 421kcal

Preheat the oven to 350°F. Melt ½ teaspoon butter, and drizzle it into the bottom of the pan and brush up the sides of the pan..
Spread the chopped cranberries on the bottom of the pan.
Add the lightly roasted nuts in the bottom of the pan, atop the cranberries.
Sprinkle evenly with the ¼ cup sugar.
Sprinkle on some orange zest if desired.

In a mixing bowl, beat together the eggs, the ⅓ cup melted butter, sugar, flour, salt, vanilla, and orange extract, if using.
Spread the thick batter over the cranberries and nuts in the pan, using a spatula or your wet fingers. Sprinkle coarse white sparkling sugar atop the batter.
Bake the cake for 30 to 35 minutes, until a cake tester inserted into the center comes out clean of batter or crumbs. Remove the cake from the oven.
Serve warm, or at room temperature; just as it is, or with whipped cream or ice cream.

This dessert behaves like a cross between pie + cake — the fruit forms a jammy base while the batter bakes into a tender crust.
Fresh cranberries give the best tart snap, but frozen cranberries bake beautifully and may need an extra 3–5 minutes.
Don’t under-bake — the center should spring back when touched.
Batter will be thick; spreading with wet fingers prevents sticking.
It rises slightly, so avoid overfilling the pan. Always bake on a shhet pan to catch any drips.