1/2 teaspoon butter
2 cups fresh cranberries, washed and drained
1/2 cup chopped walnuts
1/2 cup sugar
2 eggs
1 cup sugar
2/3 cup unsalted butter
1 cup all-purpose flour
1/2 teaspoon fine sea salt
Preheat oven to 325 degrees. Lightly butter a 10 inch pie plate. Spread
the cranberries in bottom of the pan and sprinkle with the walnuts and
1/2 cup of sugar. Set aside.
Beat eggs well and gradually add the 1 cup sugar, beating until light.
Melt the butter and add to the egg mixture along with the flour and
salt. Pour over the cranberry mixture. Bake for 1 hour, or until crust
is golden. Serve warm.
