This is called a pie, but it's more like a coffee cake ... I left out the pie shell here, planning to serve it more like crisp (without the crisp layer).
The picture above is before baking, and before the sweet, buttery batter is spooged across the top (see 1/3 pie to the left). I had to take a picture because I thought the cranberries were so pretty!
Wisconsin Cranberry Walnut Pie
1 9-inch unbaked pie crust, homemade or purchased
2 cups whole fresh cranberries washed, drained
1 cup whole walnut halves
1/4 cup brown sugar
1/3 cup butter, melted and cooled
1/2 cup flour
1/8 tsp salt
1/4 tsp soda
Place cranberries and walnuts in unbaked pie shell. Sprinkle evenly with brown sugar.
In a small mixing bowl, mix egg, butter, flour, salt, sugar, soda. Mixture will be thick. Spread evenly over cranberry layer with spatula.
Bake in pre-heated 325-degree oven for 60-65 minutes. (You may increase oven temperature to 350 degrees the last 5 minutes if you like a golden-brown surface.)
Makes 8-10 servings. Serve warm or cold.
The cranberries are from Wisconsin. :-)
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