Preheat your oven to 350°F (176°C) and generously butter a 9-inch pie plate. Spread the cranberries evenly across the base, followed by a sprinkle of chopped pecans and granulated sugar.

In a large mixing bowl, beat together softened unsalted butter and sugar until smooth and creamy, about 2-3 minutes.

Gradually add in your eggs, one at a time, along with your choice of almond or vanilla extract.

Lower the mixer speed and gradually mix in the all-purpose flour and salt until just combined.

Using a spatula, gently spread the batter evenly over the cranberry-pecan mixture.

Place the pie in the preheated oven and bake for 45-50 minutes.

Once baked, remove the pie and allow it to cool slightly for about 10-15 minutes.