Cranberry Pie aka Nantucket Pie

This pie is actually cake!

Topping:

2 c. fresh cranberries, halved or whole*

1/2 c. chopped pecans

1/2 c. sugar

Cake:

2 eggs

3/4 c. butter, melted & cooled

3/4 c. sugar 

1 c. all purpose flour

1/4-1 t. almond extract, your choice

Preheat oven to 350. Grease an 8-9" springform pan. Combine cranberries, nuts, and sugar. Toss well. Pour directly into well greased pan. Spread evenly and pat down a bit. Combine butter, sugar, and eggs. Mix until smooth. Add flour. Mix. Batter will be thick. Spread gently over cranberry mixture until all areas are covered. Place pan on parchment lined baking sheet and bake 30-35 minutes. Once removed from oven, let cake set for 15 minutes. Go around the perimeter of the pan with a knife, gently breaking the connection of the pie and pan. Slowly release the side of the pan and remove the ring. Let the pie set for another minute. Gently invert onto a plate. Use a butter knife to remove the topping away from the pan. (newer pans may not need this) Cool and serve.  

*cranberries release more flavor when halved, and also allow the sugar to seep in better (less tart this way) but it's not necessary

**can also be made in a 9x13 pan instead of springform, but may be harder to invert onto a surface.