Preheat your oven to 350°F (176°C) and butter a 9-inch pie plate. Place cranberries in the bottom of the pie plate, sprinkle with ½ cup of granulated sugar, and add chopped pecans.

In a mixing bowl, beat together softened unsalted butter and 1 cup granulated sugar until smooth and creamy (2-3 minutes).

Add almond or vanilla extract to the mixture, then incorporate eggs one at a time, mixing until fluffy (1-2 minutes).

Slowly add in all-purpose flour and a pinch of salt, mixing just until combined.

Spread the batter evenly over the cranberries and pecans.

Bake in the preheated oven for 45-50 minutes until a toothpick inserted comes out with a few moist crumbs.

Allow the pie to cool for 10-15 minutes before serving warm, ideally with vanilla ice cream.