I got a lot of requests for this recipe last fall and winter, so I didn't want to miss out on posting it before cranberry season started. Someone said the following about this pie at a party last year, "What did you put in this, angel tears?!" You might want to try it out for yourself. It's that good!
1 cup gluten-free all-purpose flour (I used Bob's Red Mill)
3/4 cup sugar
1/4 teaspoon salt
2 cups fresh (or frozen) cranberries
1/2 cup chopped walnuts
1/2 cup butter, melted (if vegan, use a butter substitute)
2 eggs (if vegan, use an egg substitute, such as Ener-G or ground flax and water)
1 teaspoon almond extract
Preheat oven to 350 degrees. Grease one 9 inch pie dish.
Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat.
Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.
Bake at 350 degrees for 40-45 minutes, or until a wooden pick inserted near the center comes out clean. In my oven, especially when using frozen cranberries, it took 45 minutes.
This pie is also great made with blueberries in place of cranberries. I think you could probably try just about any type of berry, and it would be good. Just adjust the sugar accordingly, as cranberries are tart and need a bit more sugar than other types of berries.