Tangy Cranberry Pie For the Filling: Butter, to grease the pie plate 2 cups fresh or frozen cranberries 1/2 cup sugar 1/2 cup walnuts, chopped For the Topping: 2 eggs 3/4 cup butter, softened 1 cup sugar 1 cup flour 1 teaspoon almond extract For the Filling: Preheat the oven to 350 degrees F. Place the cranberries in a buttered, 9- or 10-inch pie plate. Toss the sugar and walnuts 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.