Cranberry Honey Pie

Try this fantastic honey cranberry pie and replace sugar with honey to accommodate the more modern preference for less fat and sugar.



From: The Fresh Honey Cookbook

  • “The Fresh Honey Cookbook” is inspired by honeybees, the food they pollinate, and the golden sweetener they produce.
    Photo by Johnny Autry
  • “The Fresh Honey Cookbook” is inspired by honeybees, the food they pollinate, and the golden sweetener they produce.
    Cover courtesy Storey Publishing

Total Hands-On Time: 55 min

Preparation Time: 10 min

Cook Time: 45 min

Yield: 6 Servings

Beekeeper, chef, café owner, and spokesperson for the National Honey Board Laurey Masterton offers honey-tasting tips and vibrant recipes that deliver amazing dishes in The Fresh Honey Cookbook (Storey Publishing, 2013). Masterton encourages a deeper appreciation of honeybees through fascinating glimpses into the life of a hive. The following excerpt is from the “November: Cranberry” chapter.

You can purchase this book from the Cappers Farmer store: The Fresh Honey Cookbook.

This is another fun dessert. Though called a pie, it doesn’t have a pesky crust, so calm your worries about that. My version is made with cranberry honey instead of sugar. If you need a quick dessert for a family supper or a potluck contribution, give this one a shot. Outside of cranberry season, use seasonal berries.

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

Instructions:

1. Preheat the oven to 325 degrees.

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

3. 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.

4. 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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