Preheat your oven to 350°F (176°C) and butter a 9-inch pie plate. Spread fresh cranberries evenly in the pie plate, sprinkle with chopped pecans and granulated sugar.

In a medium bowl, combine softened unsalted butter and granulated sugar. Beat until smooth and creamy, about 2-3 minutes. Gradually add almond or vanilla extract and eggs one at a time, mixing well after each addition.

Slowly incorporate flour and salt into the butter mixture, mixing on low speed until just combined.

Gently spread the batter over the cranberry and pecan mixture in the pie plate, ensuring the cranberries are completely covered.

Bake the pie for 45-50 minutes until the center is set. Check using a toothpick; it should come out with a few moist crumbs.

Let the pie cool briefly. Serve warm with vanilla ice cream or whipped cream.