Tag Archives: cranberry

Deep Dish Apple Cranberry Pecan Pie

Deep Dish Apple Cranberry Pecan Pie (Grain-Free, Honey Sweetened)

Deep Dish Apple Cranberry Pecan Pie

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

Pie Filling

Crust

  1. Measure almond flour, add to a mixing bowl.
  2. Mix in sea salt and cinnamon.
  3. Add soft butter. Mash almond flour and butter together gently with your fingertips, or a fork until it forms crumbly pieces.
  4. 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.
  5. 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

  1. Scramble eggs in a mixing bowl (scramble well otherwise you may end up with cooked egg white in your pie filling.
  2. Add honey, vanilla, butter and spices. Mix together and it will form a rich caramel looking sauce.
  3. Add apples, cranberries and pecans into the pie crust.
  4. Pour sauce on top.
  5. Cover crust edges with a pie crust protector, or an aluminum foil lip.
  6. Bake at 350°F until pie filling is set, 35-45 minutes.

 

Deep Dish Apple Cranberry Pecan Pie (Grain-Free, Honey Sweetened)
Author: 
Recipe type: Dessert
Serves: 8
 
Perfect blend of cranberries, apples and pecan make this unique pie both sweet and tart.
Ingredients
  • 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]
Instructions
  1. Crust
  2. Measure almond flour, add to a mixing bowl.
  3. Mix in sea salt and cinnamon.
  4. Add soft butter. Mash almond flour and butter together gently with your fingertips, or a fork until it forms crumbly pieces.
  5. 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.
  6. Press into a pie plate. This pie will not have a large crust around the edges, the crust just comes up to the side.
  7. Pie Filling
  8. Scramble eggs in a mixing bowl (scramble well otherwise you may end up with cooked egg white in your pie filling.
  9. Add honey, vanilla, butter and spices. Mix together and it will form a rich caramel looking sauce.
  10. Add apples, cranberries and pecans into the pie crust.
  11. Pour sauce on top.
  12. Cover crust edges with a pie crust protector, or an aluminum foil lip.
  13. Bake at 350°F until pie is set, 35-45 minutes.
Notes
This recipe calls for a deep dish 9½" pie plate. Ingredients in brackets are to accommodate a regular 9½" pie plate.

Deep Dish Apple Cranberry Pecan Pie

Here's a piece with the Spiced Caramel Sauce topping it:

Deep Dish Apple Cranberry Pecan Pie with Spiced Caramel Topping

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Cranberry Pineapple Sauce

Cranberry Pineapple Sauce with Walnuts

Cranberry Pineapple Sauce

I just made a double batch of this cranberry sauce. In my whole life I would say I haven't eaten more than a quart of cranberry sauce, and I've been alive and eating for a long time. 😉   I haven't been too big a fan of cranberry sauce, but I did always have the obligatory spoonful or two when served at holiday meals. Until this year… my son told me he was going to try making cranberry sauce with pineapple instead of orange, and it just sounded good so I thought I would do the same. My recipe is adapted from this one: Delicious Cranberry Pineapple Sauce.

This recipe makes 5 cups.

I was hesitant to make a full batch because the original recipe says it makes approximately 6 cups and I was concerned that we would not be able to eat this much cranberry sauce in a lifetime. 😉  Well, as it turns out, my husband loved it so much he was eating it by the heaping tablespoonful at Thanksgiving and I had several teaspoons myself. I took some to work to share with my boss and she loved it so much that I ended up making a batch just for her at our Christmas staff party at work. Everyone had to try some so she ended up with just a small amount to take home. That is why I just made a double batch today. One batch for us, for Christmas Day, and one batch for my boss and her husband. There is a printable recipe below.

UPDATE: November 18, 2013  I made this recipe over the weekend and used pineapple that was not very sweet. It had a HUGE impact on the way this recipe turned out. I have had to add a significant amount of honey [affiliate link] and it still does not taste right. My advice is to make sure your pineapple is sweet, otherwise you'll need to add more sweetener.

Cranberry Pineapple Sauce with Walnuts

Trim the rind from the pineapple. Cut into slices and cut into pieces, removing the core.

Place the pineapple pieces into a large bowl and using a potato masher, crush the pieces to remove the juice.

Place crushed pineapple into a sieve and strain out the juice. Measure the juice and add water so that you have two cups total.

Rinse the cranberries with cool water, picking out any that are super mushy.

Place the cranberries into a pan with the juice, water and honey.

Stir over medium heat and bring mixture to a boil. Continue to boil until most of the berries have popped and the mixture has thickened, about 15 minutes.

Remove from heat. Add the crushed pineapple, walnuts, lime juice and ground cloves. Stir and allow to cool to room temperature.

Refrigerate for 24 hours before serving.

 

Cranberry Pineapple Sauce with Walnuts
Author: 
Recipe type: Condiment
Prep time: 
Cook time: 
Total time: 
Serves: 5 cups
 
Ingredients
  • 24 ounces fresh cranberries
  • 1 pineapple
  • ½ cup honey
  • 1-1/4 cup walnuts
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon ground cloves
Instructions
  1. Trim the rind from the pineapple. Cut into slices and cut into pieces, removing the core.
  2. Place the pineapple pieces into a large bowl and using a potato masher, crush the pieces to remove the juice.
  3. Place crushed pineapple into a sieve and strain out the juice. Measure the juice and add water so that you have two cups total.
  4. Rinse the cranberries with cool water, picking out any that are super mushy.
  5. Place the cranberries into a pan with the juice, water and honey.
  6. Stir over medium heat and bring mixture to a boil. Continue to boil until most of the berries have popped and the mixture has thickened, about 15 minutes.
  7. Remove from heat. Add the crushed pineapple, walnuts, lime juice and ground cloves. Stir and allow to cool to room temperature.
  8. Refrigerate for 24 hours before serving.

 
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.