Cranberry Pie with Dried Figs and Cashews

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.

Cranberry Pie with Dried Figs and Cashews

• 2/3 cup honey

• 1/3 cup sugar

• 3 large eggs

• 3 tablespoons melted coconut oil, butter or margarine

• 2 tablespoons all-purpose flour

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 1 teaspoon vanilla extract

• 1 cup fresh cranberries

• 1 cup halved cashews

• 1/2 cup chopped dried figs or dates

• 1 unbaked 9-inch pie crust

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 about 45 minutes or until the top is richly brown and crunchy.

Makes one pie

Here are some of the other recipes:

LaLaLunchbox Cranberry Orzo Salad

SquareMealRoundTable: http://www.squaremealroundtable.com/recipes/cranberry-orange-streusel-pie

WhatAnniesEating: WhatAnniesEating.Com

RonnieVFein: http://www.ronniefein.com/blog/on-hanukkah-lets-not-forget-that-a-woman-played-a?rq=Cranberries

rumblyinmytumbly:_www.rumblytumbly.com

shortgirltallorder: https://shortgirltallorder.com/vegan-cranberry-orange-sweet-buns

aforkfulofyum: www.aforkfulofyum.com/http://aforkfulofyum.com/chocolate-cranberry-almond-bars/

siftandsimmer: https://www.siftandsimmer.com/white-chocolate-cranberry-cookies/

fufuinthekitchen: https://fufuskitchen.com/cranberry-orange-biscotti/bavettemeat.com

joyosity: https://the-cooking-of-joy.blogspot.com/2016/12/cranberry-curd-tart.html

jessiesheehanbakes: https://www.jessiesheehanbakes.com/2017/12/06/cranberry-buckle/

wildflourchi:www.wildflourchi.com

Ciao Chow Bambina: https://www.ciaochowbambina.com/cranberry-pecan-cracker-spread/

bakingthegoods: http://bakingthegoods.com/2017/11/13/cranberry-apple-brown-butter-crumble-pie/

katiebirdbakes: https://www.katiebirdbakes.com/cranberry-sauce-breakfast-rolls/

crumbtopbaking: https://www.crumbtopbaking.com/cranberry-orange-overnight-oatmeal-muffins/

tinykitchencapers: http://www.tinykitchencapers.com/white-chocolate-cranberry-oatmeal-cookies/

pieladybakes: https:/youcanliverichonless.com/cranberry-tarts/

Honey Cashew Cranberry Pie from The Modern Kosher Kitchen

Pecan pie is among my favorite desserts but I never bake it because one of my kids is allergic to pecans.

No problem. Recipes like this one are very forgiving.

I’ve made the pie many times substituting different nuts, such as cashews, the kind used in the pie photo above, by Glenn Scott Photography.

This recipe is from the dessert chapter of my new book, The Modern Kosher Kitchen (see the second photo).

There were other changes I made to the standard pecan pie, though. You can too, to suit yourself. For example, I thought the usual corn syrup didn’t seem right with cashews, so I switched to honey.

I also added fresh cranberries to give it a spike of something tart to balance all that sweet.

It’s still basically pecan pie, isn’t it?

Here’s the recipe, just in time for Thanksgiving:                                              

Honey Cashew Cranberry Pie from The Modern Kosher Kitchen

• 2/3 cup honey
• 1/3 cup sugar
• 3 large eggs
• 3 tablespoons melted Earth Balance Buttery Spread or margarine
• 1-1/2 tablespoons all-purpose flour
• 2 teaspoons grated fresh orange peel
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup chopped fresh cranberries
• 1 cup chopped cashews
• 1 unbaked 9-inch pie crust

Preheat the oven the 350 degrees. Combine the honey, sugar, eggs, and melted fat in a bowl and whisk the ingredients until well blended. Stir in the flour, orange peel, salt, and vanilla extract and blend them in thoroughly. Stir in the cranberries and cashews. Pour the mixture into the pie crust. Bake for about 45 minutes or until the top is richly brown and crunchy.

Makes one pie serving 8 people

Pecan Pie - or is it?

For some reason today is National Pecan Pie Day. Somehow I always associate Pecan Pie with Thanksgiving, but who cares. Pecan Pie is a wonder of sugar and nuts and the kind of sweet-tooth satisfier that you can eat anytime.

Unfortunately, we can’t at my house. My daughter is extremely allergic to pecans, so over the years I have made Pecan Pie without the pecans.

We’ve had Cashew pie. Almond Pie. Macadamia, Peanut, Hazelnut.

As the ancient philosopher philosophized: necessity is the Mother of invention.

So, for National Pecan Pie Day, here’s a recipe for Honey Hazelnut Pie.

Honey Hazelnut Pie

2/3 cup honey

1/3 cup sugar

3 large eggs

3 tablespoons melted butter

1-1/2 tablespoons all-purpose flour

1/2 teaspoon ground ginger

1/4 teaspoon salt

1 teaspoon vanilla extract

1 cup chopped dried apricots

1 cup chopped hazelnuts

1 unbaked 9-inch pie crust

Preheat the oven the 350 degrees. Combine the honey, sugar, eggs and melted butter in a bowl and whisk the ingredients until well blended. Stir in the flour, ginger, salt and vanilla extract and blend in thoroughly. Stir in the apricots and hazelnuts. Pour the mixture into the pie crust. Bake for about 45 minutes or until the top is richly brown and crunchy. Makes one pie

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