6 tbsp. butter, softened
2/3 to 3/4 c. sugar
1 egg
1/2 c. all-purpose flour
1 c. fresh cranberries, washed, stemmed & dried
1/4 c. chopped walnuts

Preheat oven to 350 degrees or 325 degrees if using a glass pie plate. Grease an 8 inch pie plate.

In a medium bowl, cream butter and sugar until fluffy. Beat in the eggs. Add the flour until blended. Stir in cranberries and walnuts. Spread evenly in pie plate. Bake 45 minutes or until firm and golden.

Cool in pie plate on a wire rack. Cut in wedges and serve warm or cold topped with whipped cream or ice cream. Can be frozen. 6 servings. (My friend Laura's recipe.)