Filling: Butter a 10-inch pie plate, spread cranberries over the bottom, and sprinkle with sugar and chopped walnuts or pecans. Stir together right in the pie plate and smooth out.
 
Crust: Beat eggs in a bowl until light. Continue to beat, and gradually add first the sugar, then the flour. Finally, cut in the butter. When crust mixture is thoroughly combined and smooth, spread over filling mixture. Bake at 325 degrees for 45 minutes, or until crust browns. Serve hot or cold, with or without whipped cream.