Harvest Cranberry Pie

I am on the look-out the most nutritious dessert I can find, while still being fantastically delicious.  This is my all-time favorite pie recipe—it is partly mine and partly came from a public radio article I found more than a decade ago. 

Here’s why I LOVE this pie:  Katherine Deumling’s pie crust is buttery and perfectly flakey and the filling for this pie is tart and sweet, loaded with goodness, walnuts (for heart health) and a serous explosion of tastes in the mouth. 

I’ve said it before, and I’ll say it again — my favorite desserts are those that can be legitimately for breatkfast, a snack, dinner, or dessert.  

Enjoy, and let me know if you love this as much as I do!
 

Crust:  

Whole grain piecrust, prepared from scratch.  I love the one by Katherine Deumling of Cook With What You Have, but anything tried and true pie crust will do. 
 
 Filling:

3 apples (I like jazz or pink lady, but any variety will do)

1 (12-ounce) package fresh whole cranberries (or 1+ 1/3 bag frozen) 

2/3 cup turbinado or date sugar 

Topping: 

3/4 cup walnuts 

1/4 cup turbinado or date sugar

 1/4 cup flour (I use sprouted spelt flour)

1/2 cup unsalted butter, melted and lightly browned (after it melts, you can just watch it and stir for 10 minutes or so — watch it closely and the moment you get a hint of a “caramel” scent, take it off the heat immediately and pour over walnuts (otherwise it will continue to cook and may burn).

1 teaspoon cinnamon 

1/8 teaspoon sea salt

Preheat the oven to 425 degrees

Prepare the piecrust and fit into pan

Core and dice the apples

Place the apple pieces in a large bowl with the cranberries and date sugar or turbinado.  Mix well and place into the pie shell.

Chop the walnuts and mix with flour,  melted butter,  cinnamon and salt

Crumble on top of fruit mixture in pie tin

Cover pie with tinfoil & Bake at 425 degrees for 20 minutes.  Lower the temperature to 350 degrees and remove tinfoil.  Bake for 40-60 more minutes, watching the pie to prevent the topping from darkening too much, but ensuring that the crust golden. (If your pie is really heaping, watch it closely and it could take even more than 60 minutes -- I've been known to bake my overstuffed pie tin upwards of 75 minutes.

I know I probably don't have to tell you this part, but... ENJOY!   I love this pie best with a high quality vanilla bean ice cream or gelato.  However, it is equally delicious with a dollop of real whip cream or coconut whip cream.  Good for you and scrumptious (as every recipe should be). 

Britt B Steele

Britt B Steele, USA