Preheat your oven to 350°F (176°C). Grease a 9-inch pie plate with butter or cooking spray. Spread cranberries across the bottom, sprinkle with sugar and pecans.

In a medium bowl, cream softened butter and sugar until smooth and pale, about 2-3 minutes.

Add eggs one at a time, mixing thoroughly after each. Stir in almond or vanilla extract until fluffy.

Gradually sift in flour and salt, mixing until just combined. The batter should be thick yet smooth.

Spread the batter over the cranberry layer, ensuring an even cover.

Bake for 45-50 minutes, checking doneness with a toothpick.

Let the pie cool for a few minutes before serving, ideally warm with ice cream or whipped cream.