Grease large pie pan or 9x9-inch cake pan. Put washed cranberries in pan and sprinkle with walnuts and brown sugar. Combine butter, white sugar, almond extract, flour, and eggs, and pour over contents in pan. Bake at 350° for 40–45 minutes, till lightly brown. Can be served with vanilla yogurt as a topping.
Editor's Extra: Buy fresh cranberries in season. They freeze well and can usually be put into recipes right out of the freezer.
This Cranberry Breakfast Pie recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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