CRANBERRY ORANGE BLOSSOM PIE

Cranberries. Why do we only eat them at Thanksgiving, or drink them in our Cosmopolitan? Let’s eat pie! They are loaded with vitamin C, and have an array of other health benefits. And the taste… tart, juicy, and with no seeds!

I have created this pie simply for that sake of health! Well, also for color, flavor, and since it is winter, we are all in need of lots of vitamin C. I wanted a pie that was not overly sweet, and a crust that was cookie-like, yet with no wheat flour. Ta-dah! It’s perfect!!

Crust Ingredients

  • Coconut oil – ¾ cup
  • Almond meal – 1 cup
  • Coconut flakes – ½ cup
  • Sugar – 2 tablespoons
  • Egg – 1
  • Salt – ¼ teaspoon
  • Orange juice – juice from 1 orange (about ¼ cup)

Preparation

Preheat oven to 350

Place all ingredients in a processor and bring it together into a dough. Can also be done with a hand mixer. Press the dough into a pie plate. There is no need to roll this dough. Set aside.

CranOran

Filling Ingredients

  • Fresh Cranberries – 2- 12 ounce bags
  • Dates – 6, pitted
  • Eggs – 2
  • Cornstarch – ¼ cup
  • Orange blossom – 1 teaspoon (rosewater or orange extract can be substituted)
  • Orange zest – zest from one orange, about 1 tablespoon

Preparation

Place all ingredients into the processor or blender and puree. Pour into pie crust, and bake for about 45 minutes, or until firm. Delicious served with a dollop of mascarpone or yogurt.

Pie

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