Monday, December 16, 2013

Crustless Cranberry Pie

My husband loves cherry pie, but I hate making pie crust.  Since it's the holidays, I'm more in the mood for cranberries than cherries, so I thought I'd look up a recipe for a cranberry pie.  Boy was I pleased when I found several recipes for Crustless Cranberry Pie.  I tried one from last night, and we both loved it!  Instead of having a true crust, it's like the crust is throughout the pie.  So yummy and easy to make!  It tastes great right out of the oven with a scoop of vanilla ice-cream, and leftovers were also delicious for breakfast this morning.  It almost tastes more like a gooey muffin than a pie.  You could probably make it in muffin cups if you wanted to make individual servings for a party or potluck.  I just might have to make this again for Christmas!

Here's the link to the original recipe:

I made a few modifications to make it a tad healthier.  Below is how I made the recipe:

ready to bake
just out of the oven
Crustless Cranberry Pie
Serves 8

1/2 c whole wheat flour
1/2 c all purpose flour
1 c Splenda
1/4 tsp salt
2 c cranberries
1/2 c chopped walnuts
1/2 c melted butter
2 eggs
1 tsp almond extract

Preheat oven to 350.

Combine the flour, Splenda, and salt in a large bowl.  Add the cranberries and walnuts.  Add the butter, eggs and extract.

Spray a pie pan with Pam Butter Flavor Spray.  Spread the batter evenly in the pan.  Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.

Happy eating!

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