EQUIPMENT – 9 or 10 inch pie plate INGREDIENTS CRANBERRY LAYER – 2 cups fresh cranberries, you can also use frozen, but do not thaw. – 1/2 cup sugar – 1/2 cup chopped pecans, toasted* BATTER – 3/4 cup salted butter, room temperature – 1 cup sugar – 2 large eggs – 1 tsp almond extract – 1 cup all purpose flour