The LOFT – Fall Recipes

Better late than not at all – right? The LOFTThe Loft: A weekly Hangout and Link Up for Christian bloggers
Graphic by Kerry Messer

topic this week is Fall Recipes. 

Cranberry Pie.

I’ve been making this since about 2007 and it is one of my favorites. Although I dare not make it often as it is way hard for me to resist piece after piece. I have some right now in the frig that I am thus far turning a deaf ear to.  🙂

The recipe says fresh cranberries BUT if you happen to keep cranberries frozen in your freezer you can serve this pie anytime. 

1 cup fresh cranberries
3/4 cup sugar 
1/4 cup chopped nuts ( I use pecans)
1 egg
1/2 cup flour (cake flour works well)
1/4 stick of butter, melted
2 T shortening, melted (I use coconut oil instead – shortening is a no-no in my kitchen)
Line an 8-inch pie plate with wax paper – give it a little spray with oil. Spread cranberries over the plate, and sprinkle with 1/4 cup of sugar and pecans. Beat egg, add remaining sugar, and beat well. Add flour, butter, and coconut oil and mix (if the batter is too thick I thin it with a little milk). Pour over the cranberry mixture. Bake in a 350-degree oven for 45 minutes. Invert onto a serving plate. Serve with whipped cream or vanilla ice cream. I can attest it is delicious either way – warm or cold. 

As with all my recipes, I tweak them almost every time. So with this one, I have been known to add more than 1/4 cup of pecans 🙂  And with the flour, I throw in a pinch of salt and baking powder/soda – just a little because I like a cake-y texture. 

Oops! One more tweak! I always add at least a teaspoon of vanilla extract to the batter.

Hope y’all like it! 

Day 316 of 2014, a day to give Thanks.


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