Tangy Cranberry Pie
For the Filling:
Butter, to grease the pie plate
2 cups fresh or frozen cranberries
1/2 cup sugar
1/2 cup walnuts, chopped
For the Topping:
3/4 cup butter, softened
1 cup sugar
1 cup flour
1 teaspoon almond extract
For the Filling: Preheat the oven to 350 degrees F.
Place the cranberries in a buttered, 9- or 10-inch pie plate. Toss the sugar and walnuts over the berries.
For the Topping: Cream the eggs and the butter with the sugar. Add the flour and almond extract to the mixture, lightly tossing with a fork.
Pour the topping over the cranberry mixture and bake for 35 to 40 minutes. Serve warm with whipped cream.