Ingredients:
For the Filling:
• Butter, to grease the pie plate
• 2 cups fresh or frozen cranberries
• 1/2 cup sugar
• 1/2 cup almonds, chopped
For the Topping:
• 2 eggs
• 3/4 cup butter, softened
• 1 cup sugar
• 1 cup flour
• 1/2 teaspoon almond extract
Directions:
For the Filling:
• Preheat the oven to 350 degrees F.
• Place the cranberries in a buttered, 10-inch pie plate.
• Toss the sugar and almonds over the berries.
For the Topping:
• Cream the eggs and the butter with the sugar.
• Add the flour and almond extract to the mixture, lightly tossing with a fork.
• Pour the topping over the cranberry mixture and bake for 35 to 40 minutes.
• Serve warm with whipped cream
