Preheat the oven to 350°F (176°C) and butter a 9-inch pie plate.

Layer cranberries evenly across the bottom of the pie plate. Sprinkle pecans and 1/2 cup of granulated sugar over cranberries.

In a mixing bowl, beat 1/2 cup of softened butter and 1 cup of sugar until smooth and creamy for 2-3 minutes.

Stir in almond or vanilla extract, then add eggs one at a time and mix until fluffy for another 2-3 minutes.

Gradually add flour and salt, mixing gently until just combined.

Spread the batter over the fruit layer evenly.

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

Allow to cool slightly before slicing and serving.