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.