- ½ C butter
- 1½ C cranberries
- ¼ C walnuts , coarsley chopped
- ¾ C sugar
- 1 egg
- ½ C all-purpose flour
- ½ C whipped cream , or Brandy Butter Sauce
- Preheat oven to 325°F degrees. Spread 2 tbsp. of the butter over the bottom and sides of an 8- or 9-inch pie pan.
- Wash the cranberries and pat dry. Spread the cranberries in an even layer in the bottom of the buttered pie pan. Top with the walnuts and half the sugar. In a mixing bowl, beat the egg with the remaining sugar until thick and creamy. Add the flour, a little at a time. Melt the remaining butter and add to the batter. Pour batter over the cranberries and nuts. Bake for 45 minutes, or until the top is golden and a cake tester comes out clean. Cool to room temperature. Cut into wedges and lift with a pie server onto serving plates, inverting each piece so the cranberries are on top. Serve with whipped cream, or Brandy Butter Sauce.