I've made this twice in a month and both times it was gone in no time! The first time I made it as written, the second time I used 1 cup of d'anjou pears and 1 cup of cranberries. I can see there are many variations on this pie, and I expect I'll be making them for a year.

So this crustless cranberry pie turned into crustless blackberry, blueberry, and exploded raspberry cake. But man oh man was it good. My grocery store did not have cranberry anything except as sauce, so we went with the berry mix, not realizing the raspberries would fall apart in stirring (even frozen!). Still, it was absolutely amazing, possibly my favorite recipe from this website yet. Highly recommond giving this a try. It's obviously foul proof!

My parents and their friends gave this 5-Christmas stars for tastiest festive dessert. I however did not try it, because I do not like cranberries.

Made this for Christmas dessert, but substituted Splenda for the sugar. This was a pretty dish with a nice, tart-ish flavor. Great with Cool Whip!

I made this for a holiday treat and intended to make only one. 12 pies later they are still being requested. Very easy and tasty. I made a modified pie with 1 c cranberries (fresh) and 1 cup blueberries (frozen from picking last summer) and 1/2 tsp vanilla and 1/2 almond - wow. It is just fabulous. I wasn't a big fan of the almond extract, so this pie is even better. And the red and blue make a beautiful pie. Thanks for the recipe!

Absolutely wonderful. My minor changes were that I made it in an 8x8 square pan and sprinkled sugar on top about half way through baking for a light crust. Thanks for the recipe!

We made this as recipe is written, great, thanks

Mmmmmm... this pie is so good! I subbed almond meal for walnuts (because of allergies) and did half vanilla / half almond extract. The almond meal adds a lovely texture to the pie. When served as a cold wedge, this pie is like fruit cake- but good. Thanks for the delicious recipe!

I think that this is called a "pie" because of the type of pan used. Truth is that this is more of a very moist cake. I baked it in an 8x8 glass pan and it worked fine. I tried it about 1 hour into cooling, and it was just "OK", and I was a little hesitant to take it to a family Christmas party. But, I wrapped it in Saran wrap and foil, overnight, and took it to the party the next day. Everyone loved it and there was only a few pieces left. I tried it myself, and lo and behold - it was delicious! Much different than the night before. So my suggestion is to make it, wrap it up overnight, and then serve the next day! I was asked all types of questions about the recipe! :)

This recipe has it all. It's easy, tastes great and looks pretty. I'll be buying more cranberries for the freezer. I wonder how it would be with blueberries?

Recipes was easy to prepare, everyone loved it. A++++ Delicious, even the kids loved it.

Wonderful recipe. I used 1/4 tsp almond extract and 1 tsp orange extract, and always use toasted, chopped hazelnuts. I have used a 9x9 Corningware dish, baked at 325 degrees for nine additional minutes, and doubled the recipe using a single layer 9x13 pan on 350 for about 45 minutes, turning the oven off and letting the cake continue to warm for additional 8 minutes before removing it from the oven to cool. It was useful to spray the pans with a nonstick spray and dust with sugar. Great with coffee in the morning, tea at four, whipped cream at midnight!

A nice cake that uses up cranberries. I recommend to de-frost your cranberries if you use frozen (I was impatient and didn't bother to) because the batter is really thick and hard to spread if you don't. Nice recipe! Quick, easy and tasty.

My family really liked this pie.It was easy to make and it was good!A great pie to make when cranberries are in season!Thanks for sharing!!

Wonderful! We've had it both ways - as a pie and as bars, plain, cool whip, ice cream, warm and cold. This is a great recipe. The only thing we changed was to use pecans instead of walnuts.(I'm allergic to walnuts. I think we'll try it next with blueberries or blackberries!

So quick to make, my daughter whipped it up in minutes. Puckery-tart cranberries are really showcased in the cake-like filling. I think it really is better the next day. Maybe our extract is extra strong, because a generous 1/2 tsp. was plenty, and vanilla supplied the other half-teaspoon. I am going to double the walnuts next time; they were very yummy. DO LINE YOUR PAN WITH WAXED PAPER circles (greased). At least the bottom will come out. Finally, I enjoyed reading all the reviews, and plan to make this a *trademark* recipe by varying the fruits, extracts and nuts like the rest of you! Thanks, Jean! =)

I took this to a holiday party - and boy did I get wows! The only change I made was to use sliced almonds instead of walnuts. I served this with warm vanilla sauce (as given with the Bread Pudding recipe on this site). Party guests raved, and a normally polite crowd fought over seconds.