Let’s keep this post short and sweet, just like this healthy delicious cranberry pie. I don’t know about you, but whenever the holidays come around, I find that my kitchen time disappears. I also find that I am greeted by an onslaught of sugary, tempting foods. I have a major sweet tooth so during the holiday season I always have to cut a wide path around the dessert table! Less time in the kitchen and my major sweet tooth usually results in me making or buying brownies, cakes and sugary pies.
This year, in an effort to make myself a priority this holiday season, I set out to create a fast and easy healthy holiday dessert. And boy oh boy did I find one! This cranberry pie is sweet, tart and incredibly satisfying. I used maple syrup and brown rice syrup to eliminate using granulated white sugar and I opted for a whole wheat pie crust for the delish nutty flavor and fiber benefits. This pie only takes a few quick steps to make but has huge payoffs, I mean check out that drop dead gorgeous color!
I hope this cranberry pie will help you stay on track with your healthy lifestyle goals but also give you a tasty treat this holiday season! If you give it a try, let me know if you like it in the comments below!
Serves 6. Makes one 9 inch pie.
4 cups (16 ounces) fresh (or defrosted) whole cranberries
1 cup chopped pecans
1/2 cup maple syrup
2/3 cup brown rice syrup
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 tablespoon ground cinnamon
pinch of ground nutmeg
Zest of 1/2 unwaxed lemon
1 9 inch frozen whole wheat pie crust (you can also make your own crust if you have time!)
Preheat oven to 375 degrees. Set frozen pie crust on counter to thaw.
Wash cranberries and set aside.In a small pot, heat maple syrup, brown rice syrup,vanilla, almond, cinnamon and nutmeg until bubbly and remove from heat. Stir in cranberries,pecans and lemon zest until well coated.Set aside and allow to cool to room temperature.
Prick the bottom of your thawed pie crust with a fork at least 4 times.Place on a baking sheet and put in the oven and bake until crust shows some signs of drying and browning, about 10 minutes.
Remove the pie shell from the oven and pour the cool cranberry mixture into the shell. Be careful to not drip mixture on the lip of the crust. Drizzle any remaining sugar mixture from the pan throughout the shell.
Bake for 30 minutes, or until crust deepens in color and the filling is bubbling. Cool on a wire rack. Serve at room temperature or slightly warm. Make sure you give the pie time to rest and for the juices to thicken. If your feeling naughty, a scoop of vanilla ice cream really puts this pie over the top!