Monday, May 18, 2015

Cranberry Pecan Breakfast Pie

It's a cobbler like pie and would be perfect for breakfast or brunch or dessert! Serves 6-8.

2 cups fresh cranberries (can use fresh frozen cranberries too)
1/2 cup chopped pecans
1/2 cup brown sugar
1 stick melted butter or margarine
1 cup white sugar
1/2 teaspoon vanilla or 1/4 teaspoon almond extract
1 cup flour
2 beaten eggs

Grease large pie pan. Put cranberries in pan and sprinkle with pecans and brown sugar. Combine butter, white sugar, almond extract, flour, and eggs, and spread evenly over contents in pan. Bake at 350° for 40–45 minutes, or until light brown. Can be served with sweetened vanilla yogurt as a topping.

Adapted from Recipe Hall of Fame Quick and Easy Cookbook