Tag Archives: pecans

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.

Pear Pecan Pie

Pear Pecan Pie

Pear Pecan Pie

One of my favorite things to do is to buy several pounds of in-season fruit and envision a brand new recipe over several days, attempting to bring it to fruition when I'm off work. Last weekend I had pears. First I made a “braided” bread with pear and apple filling. It tasted good, but I wasn't completely impressed, so that went on the back burner in my mind to stew awhile longer. The process of making that did help to clarify what I was seeking, and next I tried making this Pear Pecan Pie.

Never in my life before have I come so close to eating an entire pie by myself. At one sitting.

As soon as this pie cooled down I cut a slice to take my presentation photos. Once I had a few photos snapped I took one bite. And then another. And before I knew it, that slice was gone. It was just too delicious. And then I ate a second slice. I had to stop myself. I had to exercise some self control. I decided this pie was going to work to share with my Premier Taste Testers. By the time the pie got to work the next day there was less than half to share.

Okay, so pecan pie has always been one of my favorite pies. I love pecans [affiliate link]. I love the texture of Pecan Pie filling in my mouth. It is smooth and sweet. Although honestly I have to admit, too sweet. Because it is usually too sweet we make pecan pie very occasionally. It's usually something we'll have with a holiday meal. Before I started eating “real food” we used Karo corn syrup as the sweetener… ewwww… fortunately, honey [affiliate link] works very well as a substitute.

I wanted to make a pear pie, but I was looking for a pecan pie filling texture. So I decided to start with a pecan pie recipe and add in pears. Instead of re-inventing the wheel I went looking for a GAPS legal pecan pie and found Grain-Free, Honey-Sweetened Pecan Pie from Cara at Health Home and Happiness.

My recipe has less honey, less pecans, and of course pears. My crust is the one I used for my Faux Sweet Potato Pie.

Now just a few words about pears before I share the recipe with you. First of all, pears are in the top 10 foods to avoid because of pesticides so buy organic if you can.

In my experience, pears are one of the “iffy” fruits. By that I mean I haven't had a lot of luck finding them perfectly ripe so I end up having to ripen them on my counter top. Sometimes I get lucky and they ripen wonderfully, all juicy and tasty, while other times they end up with a grainy mushy tasteless texture. But I have had my fair share of pears at the deliciously ripe stage, so I'm not afraid to keep trying.

And now for the recipe. I think I will be making this one at Thanksgiving.

Pear Pecan Pie

Makes one 9-1/2″ pie

Crust

Filling

  1. Preheat oven to 375°F.
  2. Measure almond flour by packing tightly into the measuring cup.
  3. Add to a medium sized bowl with sea salt, and butter.
  4. Use a fork to mix ingredients together until the dough is in chunks.
  5. Add ice water, one tablespoon at a time until the dough holds its shape.
  6. Press into a 9-1/2″ pie pan.
  7. Peel, core and slice the pears. Add sliced pears into the pie crust.
  8. Add pecans, spread around evenly.
  9. Whisk the eggs thoroughly (otherwise you may have bits of cooked egg white floating about in your pie).
  10. Add honey, vanilla, sea salt and melted butter and whisk together.
  11. Pour over the pears and pecans.
  12. Bake for 30-35 minutes or until the pie filling is set. The filling will puff up and may be slightly jiggly when done. As it cools it will deflate.
  13. Allow to completely cool before slicing. Tastes awesome slightly warm or cold.

Pear Pecan Pie
Author: 
Recipe type: Dessert, Pie
Cuisine: American
Cook time: 
Total time: 
Serves: 8
 
This pie is a delicious variation of Pecan Pie but is not as sweet, uses less pecans and includes fresh pears.
Ingredients
  • Makes one 9-1/2" pie
  • ::Crust
  • 1-1/2 cups almond flour, packed
  • ¼ teaspoon sea salt
  • ¼ cup butter, cold
  • ice water
  • ::Filling
  • 4 pears, peeled, cored and sliced
  • 3 eggs
  • 1 cup honey
  • 1 teaspoon vanilla
  • ½ teaspoon sea salt
  • 4 tablespoons melted butter
Instructions
  1. Preheat oven to 375°F.
  2. Measure almond flour by packing tightly into the measuring cup.
  3. Add to a medium sized bowl with sea salt, and butter.
  4. Use a fork to mix ingredients together until the dough is in chunks.
  5. Add ice water, one tablespoon at a time until the dough holds its shape.
  6. Press into a 9-1/2" pie pan.
  7. Peel, core and slice the pears. Add sliced pears into the pie crust.
  8. Add pecans, spread around evenly.
  9. Whisk the eggs thoroughly (otherwise you may have bits of cooked egg white floating about in your pie).
  10. Add honey, vanilla, sea salt and melted butter and whisk together.
  11. Pour over the pears and pecans.
  12. Bake for 30-35 minutes or until the pie filling is set. The filling will puff up and may be slightly jiggly when done. As it cools it will deflate.

Pear Pecan Pie

This recipe has been included at Gluten Free Wednesdays!

What is your favorite pie? Please let me know in the comments!

*If you order from Tropical Traditions by clicking on any of my Tropical Traditions links and are a brand new customer, you will receive this free book: Virgin Coconut Oil : How it Has Changed People’s Lives, and How it Can Change Yours, and I will receive a discount coupon for referring you. Thank you!

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.

Coconut Pecan Frosting GAPS Legal

Coconut Pecan Frosting GAPS Legal

Coconut Pecan Frosting - GAPS Legal

One of my favorite desserts before GAPS was German Chocolate Cake with Coconut Pecan Frosting. My husband and I were talking about our Valentine's Day meal that I like to make every year and he mentioned German Chocolate Cake. I decided to try and come up with a version that would be suitable and acceptable on GAPS. This frosting is pretty sweet, and tastes very much like the real thing. I would recommend pairing it with cake or cupcakes that are not super sweet so that they balance each other out.

Coconut Pecan Frosting

This recipe makes enough to cover 6 cupcakes.

Add the coconut cream and honey to a shallow pan and begin to heat on medium heat. When the coconut cream, butter, and honey are melted, mix together with a whisk and add the beaten egg yolks and vanilla extract.

Bring to a boil and stir constantly with a whisk for 5 to 7 minutes. The frosting will begin to thicken and the color will turn darker. Take a whiff of the boiling mixture and you will also notice it has started to smell like caramel.

Remove from heat and allow to sit for ten minutes. Do not stir once you remove it from the heat! The mixture will separate completely if you disturb it before chilling. Place the pan into the refrigerator and allow to chill completely.

Remove from the refrigerator and stir in the pecans and flaked coconut. The mixture will be very stiff. Allow to come to room temperature before spreading on cupcakes or a single layer cake.

These were a huge hit with my family. My husband said they were delicious, and both boys complimented me highly. Considering that my husband and youngest son both still eat sugar laden foods, that is a good indicator that these would pass muster with other non-GAPS palates.

By the way, the cake recipe I used is here: Starlene's Polka-Dot Chocolate Cake. Shirley at Gluten Free Easily hosted this recipe for me before we knew that Dr. Natasha had okayed baking soda [affiliate link] for cooking. I reduced the honey to 1/4 cup in the cake recipe because this frosting is so sweet. The less sweet cake with the very sweet frosting was a perfect taste.

Coconut Pecan Frosting

This post was included at Monday Mania and Fat Tuesday.

Recipe: Coconut Pecan Frosting GAPS Legal
Author: 
Recipe type: Chocolate, Dessert
Serves: Frosting for 6 cupcakes
 
Frosting for cupcakes or cake.
Ingredients
  • ¼ cup coconut cream (this is the cream that hardens and rises to the top of canned full fat coconut milk)
  • 4 T. butter
  • 3 T. honey
  • 2 egg yolks, beaten
  • ½ t. vanilla extract
  • ½ cup chopped pecans
  • ½ cup flaked coconut
Instructions
  1. Add the coconut cream and honey to a shallow pan and begin to heat on medium heat.
  2. When the coconut cream, butter, and honey are melted, mix together with a whisk and add the beaten egg yolks and vanilla extract.
  3. Bring to a boil and stir constantly with a whisk for 5 to 7 minutes.
  4. The frosting will begin to thicken and the color will turn darker.
  5. Take a whiff of the boiling mixture and you will also notice it has started to smell like caramel.
  6. Remove from heat and allow to sit for ten minutes.
  7. Do not stir once you remove it from the heat!
  8. The mixture will separate completely if you disturb it before chilling.
  9. Place the pan into the refrigerator and allow to chill completely.
  10. Remove from the refrigerator and stir in the pecans and flaked coconut.
  11. The mixture will be very stiff.
  12. Allow to come to room temperature before spreading on cupcakes or a single layer cake.

Save
If you love desserts like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Baker’s Dozen Volume 4, Chocolate Treats for amazing chocolate desserts and snacks.

Save

Save

Save

Save

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.