Nantucket Cranbery Pie (Crystal-Pioneer Woman)

•butter, for greasing

•2 cups (heaping) fresh cranberries

• 3/4 cups pecans, chopped (measure, then chop)

• 2/3 cups sugar

• 1 cup flour

• 1 cup sugar

• 1 stick unsalted butter, melted

• 2 whole eggs, lightly beaten

• 1 teaspoon pure almond extract

• 1/4 teaspoon salt

• 1 Tablespoon sugar for sprinkling

Preheat oven to 350 degrees. 

Generously butter a cake pan or pie pan. Add cranberries to the bottom of the pan. Sprinkle on chopped pecans, then sprinkle on 2/3 cup sugar.

In a mixing bowl, combine flour, 1 cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine.

Pour batter slowly over the top in large "ribbons" in order to evenly cover the surface. Spread gently if necessary.

Back for 45-50 minutes. 5 minutes before removing from oven, sprinkle surface with 1 tablespoon sugar for a little extra crunch.

Cut into wedges and serve with ice cream or freshly whipped cream.