Koliba buys an extra bag of fresh cranberries when they’re in season. She freezes them just to make this pie throughout the year, and I’ll be doing the same. I absolutely loved this pie for its ease and sweet and tart flavors. It’s a recipe you’ll get to know well.

—Vianney Rodriguez, Food Editor

2 cups fresh cranberries
1/2 cup chopped walnuts
1 1/2 cups sugar, divided use
1 cup flour, sifted
2 eggs, lightly beaten
3/4 cup (1 1/2 sticks) butter, melted
2 teaspoons almond extract
Sweetened whipped cream, for serving

1. Preheat oven to 325 degrees. Coat a 10-inch pie dish with cooking spray.

2. In a large bowl, combine cranberries, walnuts and 1/2 cup sugar. Spread into prepared pie dish.

3. In the same bowl, combine the remaining 1 cup sugar, flour, eggs, butter and almond extract. Stir well. The batter will be thick. Spoon batter over cranberry mixture in pie dish.

4. Bake 40–50 minutes. Allow to cool completely on a wire rack and serve with whipped cream.

Serves 6.