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 *

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

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.

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.

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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