Step 1: Preheat your oven to 375°F (190°C). Prepare your pie crust by gently pressing it into a 9-inch pie plate. If using a pre-made crust, unroll it into the plate.
Step 2: In a medium bowl, combine the 2 cups of fresh or frozen cranberries with ½ cup of sugar. Stir gently to coat the cranberries evenly. Pour this mixture into the prepared pie crust, spreading it out into an even layer.
Step 3: Sprinkle the ½ cup of chopped pecans evenly over the cranberry mixture in the pie crust.
Step 4: In a separate mixing bowl, cream together the softened ¾ cup butter and 1 cup sugar until the mixture is light and fluffy.
Step 5: Beat in the 2 eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the 1 teaspoon of almond extract.
Step 6: Gradually add the 1 cup of all-purpose flour to the wet ingredients, mixing on low speed or by hand until just combined and a crumbly topping forms. Be careful not to overmix.
Step 7: Spoon the crumbly topping evenly over the cranberry and pecan mixture in the pie crust. Gently spread it to cover the fruit as much as possible.
Step 8: Place the pie on a baking sheet to catch any potential drips and bake in the preheated oven for 45-55 minutes, or until the topping is golden brown and the filling is bubbly around the edges.
Step 9: Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. This allows the filling to set properly.