Preheat oven to 350 degrees
Grease a springform pan (you really do need a springform (cheesecake) pan for this. An 8 or 9 inch work best.
In a medium bowl combine cranberries, walnuts and ½ cup of sugar. Toss well.
Pour mixture directly into your well-greased spring form pan.
Spread evenly and pat down a bit.
In a medium bowl, combine butter sugar and eggs. Mix until smooth add the flour. Mix until smooth.
Batter is thick, spread batter gently over the cranberry/walnut mixture until all areas are covered. With a spatula and your fingers.
Place springform pan on a parchment paper lined baking sheet (to catch drips…trust me) and bake for 30-35 minutes.
Once removed from the oven let it sit for 15 minutes. Then ever so gently go around the perimeter of the pan with a butter knife, gently breaking the connection of the pie and the pan. Slowly, release the side of the pan and remove the ring.
Let the pie sit for another minute. Then gently invert onto a plate. As you slowly begin to remove the bottom of the pan from the top of the pie use a butter knife to guide the topping away from the pan, if necessary, Newer pans just come right off no problem (be sure to grease your pan really well with an oil spray). If you want more of a thicker cakey-feel you can always the increase the batter ingredients by 50%, which I have done, however, this original way is how I like it best. I love the crispy edges that result from the sugar and cranberry juice!
Cool and serve.