Cranberry Pie

It's a toss up whether you'll consider this a cake or a pie, but it's called pie in Sara Chase's cookbook, no doubt because it's made in a pie pan. You don't even need a mixer to make it, it's all done by hand and in short order, too. My daughter thought it was scone-like in texture. I think you'll find it somewhat like an upside down cake, but while there seems to be plenty of sugar in it, the cranberries are the balance and it isn't too sweet. It actually does need the ice cream addition.

Sara Leah Chase's Cranberry Pie
From her cookbook, Cold Weather Cooking

Ingredients:

12 ounces fresh cranberries

1/2 cup light brown sugar, packed

1 tablespoon grated orange zest

1 teaspoon ground cinnamon

3/4 cup coarsely chopped walnuts

2 large eggs

1/2 cup (1 stick) unsalted butter, melted and slightly cooled

1 cup granulated sugar

1 teaspoon vanilla

1/4 cup sour cream

1 cup all purpose flour

Method:

Preheat oven to 325. Butter a 10 inch pie plate.

Place cranberries in the pie plate along with the brown sugar, zest, cinnamon and walnuts. Toss so it is evenly mixed.

Whisk the eggs in a bowl, beat in the butter, sugar, vanilla and sour cream until blended. Gradually stir in the flour and mix until smooth. Pour evenly over the cranberries.

Bake until the fruit is bubbly and it is browned on top, about 55 to 60 minutes. Serve warm or at room temperature with a scoop of ice cream.