Melt-in-your-mouth Cranberry Pie

2 cups fresh cranberries

½ cup chopped walnuts or pecans

three-quarter cup melted butter (1 ½ cubes)

1 ½ cups sugar - divided

2 eggs

1 cup flour (I use Krusteaz gluten-free flour)

Grease a 10 inch pie plate. Spread cranberries (washed, picked over and drained, but left whole) over bottom of plate. Sprinkle with ½ cup sugar and nuts. Beat eggs well; blend 1 cup sugar in gradually. Add flour and melted butter and beat well. Pour mixture over cranberries. Bake in slow (325*) oven for one hour or until crust is golden brown. Yield 6 to 8 servings

This recipe is part of a collection of handwritten recipes given to me by my mother, Helen Riddle back in the 1980's. Many of her recipes came from Southern Living magazine - others were shared by her friends, and some were her own creations. I don't know the exact origin of this recipe, but I remember this as a Holiday recipe at our house in Alaska in the 70's. 

I make this using Krusteaz Gluten-Free flour and it comes out great! Always many compliments.