Preheat the oven to 350°F (175°C) and lightly butter a 10-inch pie plate.

In a mixing bowl, combine 2 ½ cups of cranberries, ½ cup of chopped nuts, and ½ cup of sugar. Spread the filling evenly in the pie plate.

In a separate bowl, whisk together the eggs, butter, 1 cup of sugar, flour, salt, vanilla extract, and almond extract until well combined.

Dollop the batter over the cranberry filling and spread it evenly with a spatula.

Bake in the preheated oven for 40-45 minutes until golden brown and a toothpick comes out clean.

Let the pie cool at room temperature for at least 30 minutes before serving.