1 cup fresh cranberries (rinsed and dried)
1/4 cup sugar
1/4 cup walnuts, chopped
1/2 cup sugar
1/2 cup gluten-free flour
1/4 cup plus 2 Tbsp melted butter
Lightly butter an 8″ pie plate.
Preheat oven to 325º F.
Spread cranberries over bottom of buttered pie plate.
Sprinkle with 1/4 cup sugar and nuts.
Beat egg well. Add 1/2 cup sugar gradually and beat until thoroughly mixed.
Add flour and melted butter to the egg/sugar mixture. Beat well and pour over cranberries.
Bake in 325º F oven for 45 minutes.