Preheat your oven to 350°F (176°C) and butter a 9-inch pie plate. Layer the cranberries evenly at the bottom, sprinkle with chopped pecans and half a cup of granulated sugar.

In a medium bowl, cream together softened unsalted butter and 1 cup of granulated sugar for 2-3 minutes until light and smooth.

Add the almond or vanilla extract to the butter mixture and then beat in the eggs one at a time until the batter is fluffy.

Mix in the all-purpose flour and salt until just combined.

Spread the batter over the cranberry mixture in the pie plate.

Bake for 45-50 minutes or until a toothpick comes out with a few moist crumbs.

Let the pie cool slightly before serving warm with ice cream or whipped cream.