Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: roll out the pie crust until it 1/8" thick and press into a 9" pie pan. flute the edges and set aside. preheat oven to 350*. (325* if using glass pan). process the cranberries until finely chopped; arrange over the bottom of pie shell and set aside. in a large mixer bowl, beat the eggs till frothy. mix in the sugar, corn syrup, butter, vanilla, mace and salt. pour the egg mixture over the cranberries. arrange the pecan halves on top of pie in circles, beginning with the outer edge and working your way to middle, covering completely. bake for 45-50 minutes, or until the pie is golden brown and almost set. it will still be a little shaky but will firm up as it cools.

Target recipe: grease 10 inch pie pan. spread cranberries over the bottom of pan. sprinkle them with the 1/2 cup sugar and chopped nuts. in a bowl, mix the eggs and beat well. add flour, remaining sugar, and butter to the beaten eggs. beat well. pour batter over cranberries. bake at 325* for 1 hour. serve hot with vanilla ice cream or serve warm/cool with whipped cream.