Gluten-free almond and coconut crust, filled with a puree of fresh cranberries, sweetened only with dates and scented with orange blossom and zest.
Course Pies
Cuisine Mediterranean Fusion
Keyword Almond Crusted Cranberry Orange Pie
Prep Time 30 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 8servings
Equipment
9-inch Pie Plate
Food processor
Ingredients
Almond Coconut Pie Crust
1/3cupCoconut oil
1 1/2 cupsAlmond meal more if needed
1/2cupCoconut flakes
8Pitted Dates 2 for crust 6 for filling
1Egg
1/4tspSalt
Cranberry Orange Pie Filling
1/4cupFresh Orange juice
24ozFresh Cranberries 2 bags
2Large Eggs
1/4cupCornstarch
1tspOrange blossom
1tbspOrange zest
Instructions
Preheat oven to 350
Almond Pie Crust Preparation
Place the coconut flakes, 2 pitted dates and almond meal into a food processor and pulse to break down the dates and blend with the almond meal. Add the coconut oil, 1 egg and salt and pulse a few times.
Slowly pour in the orange juice while the machine is running until the dough comes together into a ball. Add a little more almond meal if the dough needs it. The dough will be sticky but will form a ball. No need to wash the processor bowl just yet.
Press the dough into a pie plate, there is no need to roll this dough. Set aside.
Cranberry Filling Preparation
Place the cranberries and 6 dates into the processor and pulse enough to break the berries and dates into small pieces.
Add the eggs, cornstarch, orange blossom and orange zest. Turn the processor back on and puree the ingredients.
Transfer the batter into the prepared pie shell.
Bake for about 45 minutes or until the center of the pie is firm.
Video
Notes
Delicious with a dollop of mascarpone or yogurt on top.