Tis the season for cranberries and this pie is a delightful way to enjoy them. Cranberries are harvested from late September through October and the fresh fruit is usually only available for a limited time, so make this pie as soon as you see the festive red berries at your local market.
Preheat oven to 325 degrees F. Grease a 9-inch pie plate.
In a food processor, pulse cranberries and nuts together until finely chopped and put in prepared pie plate. Sprinkle ¼ cup of sugar over cranberry-nut mixture.
In a bowl, beat eggs. Add remaining ¾ cup of sugar, flour, butter, and almond extract; mix well. Pour over cranberry-nut mixture. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.