Preheat the oven to 350 degrees. Combine the filling ingredients and stir to combine. Pour into a 9″ pie plate sprayed generously with non-stick cooking spray.
In a large bowl, beat butter and sugar until smooth.
Add the eggs and vanilla and almond extract and beat again until fluffy. Add the flour and beat once more.
Spread the thick batter over the cranberry mixture in the pan. I used a small cookie scoop to quickly dollop spoonfuls across the top of the pie. It doesn’t need to look perfect.
Bake for 40-50 minutes, test doneness with a toothpick to make sure the topping is cooked through. Serve warm with whipped cream or vanilla ice cream. Garnish with extra cranberries and pistachios if desired.