This is one of my favorite recipes. So easy to make and feeds a crowd. I've made it in pie pans and large cookie sheets, which ever suits your needs.
CEYLON RUBY MINE PIE
(CRUSTLESS CRANBERRY PIE)
Preheat your oven to 325 degrees F. Butter the insides of two 10-inch pie pans.
3 cups fresh or frozen cranberries
3/4 cup of white granulated sugar
1/2 to 1 cup of chopped walnuts (as much as needed to cover cranberries)
Optional: You may lightly toast the walnuts if desired.
In a large bowl, combine the cranberries, sugar and walnuts. Spoon the mixture into the two pie pans.
2 large whole eggs
3/4 cup granulated white sugar
3/4 cup melted butter
3/4 cups white all-purpose flour
In an electric mixer, beat the eggs until they are lemon colored. Add the sugar and beat until the mixture is creamy. Gradually add the flour to the mixture, alternating with the melted butter, and beat until the mixture is smooth.
Spread the topping over the cranberry mixture in the two pie pans.
Place the two pie pans on a cookie sheet or spread foil under the pan to catch any drippings.
Bake on the center rack of your oven for 45 minutes until the topping is golden brown.
The pie may be served at room temperature or cold.