2 cups frozen cranberries
1/2 cup castor sugar
1/2 cup pecan halves (coarsely crushed)
1 cup All-Purpose flour (sifted)
3/4 cup softened butter
1 tsp vanilla extract
Preheat oven to 180 degrees C. Combine the filling ingredients stirring. Generously butter a 26 cm (10 inch) pie dish. Pour filling in pie dish.
For the Topping: Combine butter and sugar in a mixing bowl. Beat until smooth and creamy. Add the eggs; one at a time; then add vanilla extract. Beat until fluffy and pale in colour. Add the flour and beat once more.
Roughly spread the batter on cranberry mixture; by means of an ice-cream scoop; quickly dolloping spoonfuls upon cranberry filling; covering it completely. Bake for 45-50 minutes; testing it with a toothpick for doneness. Serve warm; sliced, with whipped cream or vanilla ice-cream.
*A version of this article appears in print in the 14 January, 2021 edition of Al-Ahram Weekly.