Most people don’t think that cranberries are very versatile. We basically see them make an appearance in sauce at Thanksgiving, but I love to use cranberries in a variety of dishes, including savory ones. Try this quick and easy pie when you have a large dinner to prepare. It will give you more time to visit with your guests.
1 cup whole wheat or spelt flour
¾ cup evaporated sugar cane juice
½ teaspoon salt
2 cups fresh cranberries, rinsed and patted dry
½ cup chopped pecans
½ cup butter, melted
2 eggs, beaten
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Grease a 9-inch glass pie plate with some grape seed or vegetable oil.
Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, eggs, and vanilla. Spread the batter into the prepared pie plate.
Bake for 40 minutes or until a wooden pick inserted near the center comes out clean. Cool slightly, but serve warm. This can be made ahead of time and slipped into a warm oven while you are having dinner to save time.