Ingredients

• 2 cups fresh or frozen cranberries
• ½ cup sugar
• ½ cup chopped pecans
• ¾ cup butter (softened)
• 1 cup sugar
• 2 eggs
• 1 teaspoon almond extract
• 1 cup all-purpose flour*
• ⅔ cup brown rice flour
• ⅓ cup tapioca starch

Directions

• 1. Preheat the oven to 350°F. 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!

Nutrition