Cranberry Honey Pie

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“The Fresh Honey Cookbook” is inspired by honeybees, the food they pollinate, and the golden sweetener they produce.

Photo by Johnny Autry

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“The Fresh Honey Cookbook” is inspired by honeybees, the food they pollinate, and the golden sweetener they produce.

Cover courtesy Storey Publishing

55 min DURATION

45 min COOK TIME

10 min PREP TIME

6 Servings SERVINGS

Ingredients

3 cups fresh cranberries
1/2 cup chopped pecans
1/2 cup honey, preferably cranberry honey
2 eggs
3/4 cup unbleached all-purpose flour
1/2 cup (1 stick) butter, melted

Directions

Preheat the oven to 325 degrees.

Butter a 10-inch pie plate and fill with the cranberries and pecans. Drizzle with 1/4 cup of the honey.

Beat the eggs in a medium bowl until light lemony yellow. While still beating, add the remaining 1/4 cup honey, the flour, and the melted butter, and mix thoroughly. Spread the mixture on top of the cranberries.

Bake for 45 minutes, or until the crust is a nicely toasted light brown. Let cool slightly, and serve while still warm. Leftovers (if any!) will be great for breakfast.

More from The Fresh Honey Cookbook:

• Pork Tenderloin with Orange Blossom Honey Mustard• Rack of Lamb with a Coffee and Avocado Honey Crust• Onion Crusted Wild Salmon
Excerpted from The Fresh Honey Cookbook, © by Laurey Masterton, photography by © Johnny Autry, used with permission from Storey Publishing. Buy this book from our store:The Fresh Honey Cookbook.

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