Nantucket Cranberry Pie

My mama always makes this for Christmas breakfast, and it always goes so well with salty eggs and savory breakfast things.

Ingredients:

• 2 tablespoons unsalted butter (or Earthbalance to make it vegan)

For the topping:

• 2 cups fresh or frozen cranberries
• 1/3 cup sugar (I used a little less than this because I like my cranberries tart)
• 1/3 cup chopped walnuts, optional

For the batter:

• 3/4 cup flour (all purpose works best, I guess)
• 3/4 sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3/4 cup milk (can be soy milk to make it vegan)

Preheat the oven to 350 degrees F.  Place the butter in a 9-inch round non-reactive baking dish. Set pan in oven long enough to barely melt butter or melt in microwave. Remove from oven, swirl pan to coat evenly with butter, set in a warm place.

Toss cranberries with sugar and walnuts, set aside.

In a mixing bowl, stir together flour, sugar, baking powder and salt. Add milk and stir until just combined. Pour the batter into the pan, it will be pancake batter thin, this is what you want. Pour cranberry mixture over batter, distributing evenly. Bake for 40 to 50 minutes or until cranberries are bubbly and soft and slightly golden. Serve warm.

-Leah