This is a delicious seasonal pie that is perfect for the holidays. Assemble it ahead of time and put it in the oven an hour before you serve dinner. Let it cool and it will be ready to serve once dinner is finished.

Filling:

Butter a 9 inch deep dish pie pan, preferably glass

4 cups fresh or frozen organic cranberries
3/4 to 1 cup sugar depending upon how tart you want your cranberry pie
1 cup roughly chopped walnuts
3 tablespoons orange zest (pith left behind).

Topping:

2 large eggs
3/4 cup unsalted organic butter room temperature
1 cup sugar
1 cup all purpose flour
1 teaspoon almond extract

Preheat the oven to 325 degrees Fº.

Preparing the filling:

Place the cranberries in a bowl and toss the sugar and walnuts with the cranberries.

Spread cranberry mixture over bottom of buttered pie dish

Preparing the topping:

Cream the eggs, butter and sugar in the bowl of a mixer fitted with a paddle attachment until smooth. Add the almond extract with mixer running. Bring mixer to low speed and add the flour, mix until thoroughly combined.

Spoon topping over cranberry mixture in pie dish as evenly as possible. Topping will broaden while it bakes producing an even topping.

Bake for 60 minutes until topping is golden. If you are baking the pie in a glass pie dish, you will know it is done when you can see bubbles rising from the bottom of the filling and the sugar is dissolved into the cranberries.

Remember to use as many organic ingredients you can find for optimum flavor and health benefits.