We had some leftover cranberries from Thanksgiving, and I spotted a recipe in the Richmond Times-Dispatch which would use them.  This pie (which is more like a cobbler) was originally developed by Barbara Harper Bach.  It was easy to make, and I liked the general idea of the recipe, but it was too sweet.  I will want to make it again with a bit less sugar.  (How much less, I am not sure, maybe 2/3 cup with the berries and 2/3 cup in the batter.)  I am writing it here in its original sugar quantity except that I am omitting the Tbs. of sugar spread on the top of the pie at the end in the original, which is clearly unnecessary.  Carol would like to increase the amount of cranberries. Maybe with 3 cups of cranberries the cup of sugar with the cranberries would seem balanced.

This will make 8 adequate or 6 large servings and takes about an hour to make. 

½ cup (1 stick) salted butter, melted

2 heaping cups of raw cranberries

¾ cup chopped pecans

1-2/3 cups sugar

2 large eggs

1 tsp. almond extract

4.33 oz. (1 cup) all-purpose flour

1/3 tsp. salt

Preheat the oven to 350 degrees.

Generously butter a deep 9-inch pie plate.  Add the cranberries to the bottom of the plate.  Top them with the chopped pecans, and then with 2/3 cup of sugar.

In a small bowl mix together the flour and salt.

Whisk the eggs in a medium bowl with the almond extract.  Whisk in the melted butter.  Stir in 1 cup of sugar and then the flour/salt mixture.  Spoon the batter on top of the pie trying to cover the entire surface.  Bake about 45 minutes until the top is golden and a toothpick in the center comes out clean.  Cool for an hour.  Serve plain or with whipped cream.