Mom's Cranberry Pie

Mom’s Cranberry Pie skips traditional pie crust entirely. Fresh cranberries and chopped pecans go straight into a greased pie plate, get sprinkled with sugar, then a rich egg batter is poured over the top. As it bakes, the batter rises and forms a golden, cake-like crust while the cranberries burst and bubble underneath.

The batter is essentially a thin cake: eggs beaten with sugar, flour, melted margarine, and melted shortening. It’s pourable and spreads over the fruit on its own. No rolling, no blind baking, no chilling dough.

The cranberries need that half cup of sugar sprinkled directly on them. Without it, they’re mouth-puckeringly tart even after baking. The sugar melts into a syrupy layer between the fruit and the batter.

Kitchen Tips

• Use fresh cranberries, not frozen. Frozen cranberries release excess moisture as they thaw, which can make the bottom of the pie soggy.
• Beat the eggs and sugar thoroughly before adding the flour and fats. That aeration is what gives the batter its lift and golden dome.
• Bake until the top is golden brown and firm to the touch. The wide time range (45 to 60 minutes) depends on your oven and how deep the pie plate is.
• Serve warm with a scoop of vanilla ice cream. The cold ice cream against the hot, tart cranberries and buttery crust is what makes this a holiday favorite.

Variations

• Swap pecans for walnuts or slivered almonds.
• Add the zest of one orange to the batter for a cranberry-orange flavor.
• Fold in a handful of white chocolate chips with the cranberries for a sweeter, creamier contrast.