Better late than not at all – right? The LOFT
Graphic by Kerry Messer
topic this week is Fall Recipes.
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)
1/2 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, 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 with a little milk). Pour over cranberry mixture. Bake in 350 degree oven for 45 minutes. Invert on to 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 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!