12 ounces cranberries
Preheat oven to 325°F.
3/4 cup chopped walnuts, pecans or pistachios
1/2 cup light brown sugar
1 tablespoon grated orange peel
1 teaspoon cinnamon
2 large or jumbo eggs
1/2 cup melted unsalted butter
1 cup sugar
1/4 cup sour cream
1 teaspoon vanilla
1 cup flour
Butter a deep 10-inch pie plate.
Mix together the cranberries, nuts, brown sugar, orange peel and cinnamon and place in prepared pie plate. Spread mixture evenly.
Whisk together the eggs, butter, sugar, sour cream and vanilla. Whisk until thoroughly blended. Gradually whisk in the flour until smooth. Pour over cranberry mixture and bake for about 55 to 60 minutes until well-browned on top and the fruit bubbles.
Serve warm or at room temperature.
Frozen cranberries can be used unthawed but you may have to bake the pie a few minutes longer.
Source of recipe: Charlotte Baker