This no-crust pie is our B&B guests’ favorite—we get more than 100 requests per year for it! Featured in both Bon Appetit magazine and the Cape Cod Christmas Cookbook, the recipe is not only super delicious, but oh-so-easy to make too.
We use local cranberries from Annie’s Crannies, a great family-owned bog here on the Cape.
Preparation Time: 45-50 minutes
2 cups fresh or frozen cranberries
½ cup fresh or frozen blueberries
1 ¾ cup melted sweet butter
1 cup flour
1 cup sugar
2 beaten eggs
1 tsp vanilla
Preheat oven to 325°.
Spray pie pan with pan spray. Place cranberries in pan. Top with blueberries and ¼ cup of the melted butter.
Combine remaining ingredients and beat until smooth. Pour over the berry mixture.
Bake for 45-55 minutes, or until toothpick inserted into center comes out clean.
Optional: Garnish with raspberry sauce and a sprinkling of powdered sugar. We use Fran’s Chocolates Pure Raspberry Sauce, which can be found online at Fran’s Chocolates.