Nantucket Christmas Cranberry Pie

• 2 cups fresh or frozen cranberries


• 1/2 cup sugar


• 1/2 cup chopped pecans

• 3/4 cup butter softened


• 1 cup sugar


• 2 eggs


• 1 teaspoon almond extract


• 1 cup all-purpose flour *

* GLUTEN-FREE ALTERNATIVE

• 2/3 cup brown rice flour *


• 1/3 cup tapioca starch *

1. Preheat the oven to 350 degrees. Combine the filling
   ingredients and stir to combine. Pour into a generously buttered 10" pie
   plate.


2. Combine the butter and sugar in a mixing bowl and beat until
   smooth. Add the eggs and almond extract and beat again until fluffy. Add the
   flour and beat once more.


3. Spread the thick batter over the cranberry mixture in the
   pan. I used a small cookie scoop to quickly dollop spoonfuls across the top of
   the pie. It doesn't need to look perfect. 


4. Bake for 40-50 minutes, test doneness with a toothpick, just
   to make sure the topping is cooked through. Serve warm with whipped cream or
   vanilla ice cream. Enjoy!

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