Ronnie's Notes
There’s more to Thanksgiving than the turkey. It’s cranberry season too! And the folks at Squaremealroundtable.com are featuring a recipe collaboration that showcases all sorts of recipes using cranberries.
Here’s mine, a riff on pecan pie. Because of allergies I can’t cook with pecans, so over the years I’ve learn to develop recipes using substitutions. This pie, which is on my Thanksgiving menu, has cashews. And because cashews are sweeter than pecans, I wanted something tart for some balance.
Cranberries!
I also added some dried figs because why not! I’ve also made this pie using dates. Cut up dried plums would work too.
Thanks to Squaremealroundtable and Whatannieseating for organizing this fun and festive cranberry collaboration.
After the recipe you can find a list of some of the other recipes people submitted.
Instructions
Preheat the oven the 350 degrees.
Combine the honey, sugar, eggs and coconut oil in a bowl and whisk the ingredients until well blended.
Stir in the flour, cinnamon, salt and vanilla extract and blend in thoroughly.
Stir in the cranberries, cashews and dates.
Pour the mixture into the pie crust.
Bake for or until the top is richly brown and crunchy.