I was inspired to make this yummy pie after I made the Pear Pecan Pie. I just knew it was going to be a hit and it was perfectly delicious! I must warn you that it is pretty sweet, but the cranberries lend a tart bite and balance out the flavor. [UPDATE: The pie got even sweeter because I decided to top it with 1/2 cup of chopped pecans and this new recipe Spiced Caramel Sauce. If you need to dress up the top of this pie, check out the topping.]
My niece cooked Thanksgiving dinner this year and did a really great job. She made an incredibly delicious mulled apple cider using honey [affiliate link] and spices. It was amazing and tasty! I drank several ounces of it mixed with sparkling water. I really loved how it tasted and decided to spice up this pie in a similar way.
Please be aware that you need to use a 9-1/2″ deep dish pie plate to follow this recipe. If you don't have a deep dish pie plate, it is easy enough to customize the recipe. I'll share in brackets how much to use for a regular pie plate.
Use the same amounts for the crust. Just bear in mind that the regular pie crust will have more of an edge than the deep dish.
Crust
- 1-1/2 cups blanched almond flour [affiliate link], tamped down and measured with a knife flat across the top of the cup measurement
- 1/4 teaspoon sea salt [affiliate link]
- 1 teaspoon cinnamon [affiliate link]
- 1/4 cup butter, soft and at room temperature
- ice water
Pie Filling
- 4 eggs [affiliate link] [3 if using regular 9-1/2″ pie plate]
- 1-1/2 cups honey [1 cup]
- 1-1/2 teaspoon vanilla [affiliate link] [1 teaspoon]
- 3/4 teaspoon sea salt [1/2 teaspoon]
- 6 tablespoons melted butter [4 tablespoons]
- 3/4 teaspoon cinnamon [1/2 teaspoon]
- 3/4 teaspoon ground allspice [affiliate link] [1/2 teaspoon]
- 3/4 teaspoon ground cloves [affiliate link] [1/2 teaspoon]
- 2 apples, peeled, cored and sliced thin [1-1/2 apples]
- 1 cup cranberries [3/4 cup]
- 1 cup pecans [affiliate link] [3/4 cup]
Crust
- Measure almond flour, add to a mixing bowl.
- Mix in sea salt and cinnamon.
- Add soft butter. Mash almond flour and butter together gently with your fingertips, or a fork until it forms crumbly pieces.
- Add in a teaspoon of ice water at a time to moisten pie crust. Your goal is to mix lightly with a fork until you have small and some marble sized clumps of dough.
- Press into a pie plate. This pie will not have a large crust around the edges, the crust just comes up to the side.
Pie Filling
- Scramble eggs in a mixing bowl (scramble well otherwise you may end up with cooked egg white in your pie filling.
- Add honey, vanilla, butter and spices. Mix together and it will form a rich caramel looking sauce.
- Add apples, cranberries and pecans into the pie crust.
- Pour sauce on top.
- Cover crust edges with a pie crust protector, or an aluminum foil lip.
- Bake at 350°F until pie filling is set, 35-45 minutes.
- Crust
- 1-1/2 cups blanched almond flour, tamped down and measured with a knife flat across the top of the cup measurement
- ¼ teaspoon sea salt
- 1 teaspoon cinnamon
- ¼ cup butter, soft and at room temperature
- ice water
- Pie Filling
- 4 eggs [3 if using regular 9-1/2" pie plate]]
- 1-1/2 cups honey [1 cup]
- 1-1/2 teaspoon vanilla [1 teaspoon]
- ¾ teaspoon sea salt [1/2 teaspoon]
- 6 tablespoons melted butter [4 tablespoons]
- ¾ teaspoon cinnamon [1/2 teaspoon]
- ¾ teaspoon ground allspice [1/2 teaspoon]
- ¾ teaspoon ground cloves [1/2 teaspoon]
- 2 apples, peeled, cored and sliced thin [1-1/2 apples if using regular 9-1/2" pie plate]
- 1 cup cranberries [3/4 cup]
- 1 cup pecans [3/4 cup]
- Crust
- Measure almond flour, add to a mixing bowl.
- Mix in sea salt and cinnamon.
- Add soft butter. Mash almond flour and butter together gently with your fingertips, or a fork until it forms crumbly pieces.
- Add in a teaspoon of ice water at a time to moisten pie crust. Your goal is to mix lightly with a fork until you have small and some marble sized clumps of dough.
- Press into a pie plate. This pie will not have a large crust around the edges, the crust just comes up to the side.
- Pie Filling
- Scramble eggs in a mixing bowl (scramble well otherwise you may end up with cooked egg white in your pie filling.
- Add honey, vanilla, butter and spices. Mix together and it will form a rich caramel looking sauce.
- Add apples, cranberries and pecans into the pie crust.
- Pour sauce on top.
- Cover crust edges with a pie crust protector, or an aluminum foil lip.
- Bake at 350°F until pie is set, 35-45 minutes.
Here's a piece with the Spiced Caramel Sauce topping it:
