Cranberry Pie

Directions

1. 1
   Preheat oven to 350 degrees (F). Grease a 9 or 10-inch springform pan.
2. 2
   In a meduim bowl, combine cranberries, walnuts and 1/2 cup of sugar. Mix well. Pour mixture directly into the well-greased springform pan. Spread evenly.
3. 3
   In a medium bowl, combine butter and remaining 3/4 cup sugar. Mix well. Add in the eggs and flour. Mix well.
4. 4
   Spread batter gently over the cranberry/walnut mixture until all areas are covered. Bake for 35 minutes or until a toothpick inserted into the cake portion comes out clean.
5. 5
   Once removed from the oven, let it sit for a minute. Then ever so gently go around the perimeter of the pan with a butter knife, gently breaking the connection of the pie and the pan. Slowly, release the side of the pan and remove.
6. 6
   Let the pie sit for another minute. Then gently invert onto a plate. As you slowly begin to remove the bottom of the pan from the top of the pie, use a butter knife to guide the topping away from the pan. If you want more of a cake feel, you can always double the batter, but this is how I like it best.
7. 7
   Cool and serve. Oh, and watch out for the pregnant women!
8. 8
   Enjoy!