Here is a fantastic, very simple, but very delicious recipe to make while cranberries are in season. Or any other time, since you can use frozen berries. It's really more like a cake than a pie, but, really, make it. It's gooooooood and easy. Excellent for taking to a pot luck.
Nantucket Cranberry Pie
For the Filling:
Butter to grease the pie pan
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 tsp almond extract
Preheat the oven to 350 degrees F
Place the cranberries in a buttered 10 inch pie plate (I actually use an oval or rectangular ceramic dish). Toss the sugar and walnuts over the berries.
Cream the eggs and butter with the sugar - I do this in the food processor. Ad the flour and almond extract and mix. If using a food processor, do not overmix or it will be tough. Scoop the topping over the cranberry mixture and level it out with a spatula. The topping will be very stiff.
Bake for 35 to 40 minutes until a knife inserted in the center comes out clean and the top is golden and beginning to pull away from the sides.
Serve warm (or cold) with ice cream or whipped cream or just cream.