Preheat the oven to 350 degrees.
Prepare the filling…
- 2 cups fresh or frozen craberries
- 1/2 cup sugar
- 1/2 cup chopped peacns
Pour mixure into a buttered 10″ pie pan (Note: If you do not have a 10" pan, use a 9" and bake for about 8-10 minutes longer.)
For the topping, place the following in a mixing bowl and beat until smooth…
- 3/4 cup butter softened
- 1 cup sugar
Add and beat again until fluffy
- 2 eggs
- 1 teaspoon almond extract
Add and beat one last time
- 1 cup all-purpose flour
Spread the batter over the cranberry mixture in the pie pan.
Bake for 40-50 minutes, test doneness with a toothpick, just to make sure the topping is cooked through. Serve warm with whipped cream or vanilla ice cream.