This week was Pie Week on the Pioneer Woman’s blog. (WordPress seems to be having technical difficulties this morning and I can’t insert links. Sigh. There is a link to her blog from my sidebar if you want to go take a look.)
I actually wasn’t particularly interested in the pies and kind of scanned through in my daily reading not expecting to find anything that I wanted to make.
And then one caught my eye. Cranberry Pie. Now that’s something different. I actually took the time to read the recipe – full of white flour and cups and cups of white sugar. I promptly closed my browser without adding the recipe to favourites and wrote it off as a neat idea but something I would never duplicate.
But it sat there in the back of my mind. Cranberry Pie. I had frozen cranberries in my freezer. I could make some substitutions to make it healthier. I could try out the new palm sugar I just bought. Finally I convinced myself that it could be done and I went back to the computer to print out the original. (http://thepioneerwoman.com/cooking/2010/11/nantucket-cranberry-pie/)
And I am glad I did.
Although I am sure my version tastes nothing like the original, I love the sweetened, yet still slightly tart whole cranberries on the bottom, the crunch of the nuts, and the rustic crust on top. With the honey and nuts it reminded me a little of butter tart squares, but a more wholesome less sickeningly sweet version. I made half the recipe and created an 8-inch pie, which was perfect as hubby won’t touch anything made with cranberries. Due to the lack of pastry it took no time at all to make and yet I think it still looks fancy enough to serve to guests (not that we were having guests, but if we did, I would feel confident serving it.)
- 1 heaping cup of cranberries (fresh or frozen)
- 1/3 cup pecans
- 1/3 cup honey
- 1/2 cup whole wheat flour
- 1/2 cup sugar (I used date palm sugar)
- 1/4 cup unsalted butter, melted
- 1 egg, slightly beaten
- 1/2 tsp. almond extract
- pinch of salt
Preheat your oven to 350 degrees and grease an 8-inch pie plate. (This recipe is easily doubled for a larger pie so if you are serving a crowd go ahead and grease a 10-inch)
This is the palm sugar I bought at our local bulk foods store. It is grainy and not granular like sugar cane sugar, and from my understanding is a lot less processed.
Bake for 30 – 40 minutes (slightly longer if you doubled the recipe for a larger pie) until the top is cooked through and the cranberries are bubbling.
This was really yummy served with a little homemade maple ice cream, but would also be nice with whipped cream, or even eaten on its own. Cranberries make it a great pie for Thanksgiving or Christmas, too!