I had never heard of a Cranberry Breakfast Pie, much less baked one until I decided to try one more cranberry recipe to use the rest of my batch of fresh cranberries. Now, it has become one of my favorite cranberry dishes. This pie was delicious for breakfast, but would make a wonderful dessert with a bit of vanilla ice cream, or a welcome offering to serve with coffee anytime. Fresh or frozen cranberries can be used, but fresh is always best. I discovered the recipe on The Texas HIll Country website, which reports it is served at The Seasons Bed and Breakfast in Tyler, Texas, which is the area where I was born and grew up.
Cranberry Breakfast Pie
3 cups fresh cranberries, rinsed, sorted, and drained dry
1/2 cup pecans, chopped
½ cup sugar
¼ cup butter, melted
1 tablespoon orange flavored liqueur
1 Tablespoon fresh orange zest
1 ¼ cups sugar
1 cup flour
Butter and flour a deep 10-inch pie plate. Place cranberries in the bottom of prepared dish. Sprinkle with pecans and ½ cup sugar.
In mixing bowl, combine melted butter, eggs, liqueur or juice, orange zest, sugar, and flour. Beat with a wire whisk until smooth. Pour over cranberries. Bake at 325 degrees for 35 to 45 minutes or until a pick comes out clean and top is golden brown. Cool pie on a wire rack.