Linda Watson of Cook for Good an expert in thrify organic and solar cookingCelebrating WAO's 3rd anniversary by saluting Cook for Good heroes. Are you one?

Free recipe & food news every week

Search & Social

Buy 3 Wildly Good Cook videos, get 4th one free!

organic cooking video: best use of your resources shopping planning and cooking

 Regularly $14.95 each. Anniversary special just $44.85 and free shipping! 

organic cooking class video: delicious healthy beans

Learn the key skills in Wildy Affordable Organic with these fun cooking videos

organice cooking class video: seasonal vegetables and saucy pastas

Recipes
Recipe Index
#SNAPcut acorn squash adzuki beans Afghan agar agar all-purpose flour Anna Thomas anti-shingles recipe apple cores apple peels apple sauce apple-cider vinegar apples arganine Asian asparagus avocado bake @ 325 bake @ 350 bake @ 400 bake @ 450 balsamic vinegar banana pancakes bananas barely cooked tomato sauce barley basketball bay leaf bbok choy bean broth beartrack farm beet sauerkraut beets bell peppers besan flour beverages black beans blackberries black-eyed peas blog tour blueberries bok choy braise bread bread machine brown bagging burgers butternut squash cabbage cake candied orange peels candy cantaloupe carrots cashew cream cashews casseroles cast-iron skillet recipes Catherine Watson cauliflower ccompany celery chemotaxis chia seeds chicken soup chickpea broth chickpea flour chickpea flour crackers chickpeas chili chilled soup chinese recipes chipotle Chiradelli chocolate chips chocolate cholesterol-free Christmas cinnamon cinnamon cashew cream cinnamon crackers cloves cocoa coconut dream coconut drink coconut milk coconut oil coffee coffee cake cold soup cold-brewed coffee colds cole slaw collards comfort food company cook ahead cooked apples cookies Cooking Green corn bread coughs crackers cranberries cream substitute Cuban black beans cucumbers daikon dairy-free DAK bread machine dandelion greens daylilies daylily DIY Donvier dried basil easy edible flowers egg eggplant eggs emergency preparedness fall family sized tea bags fat-free fennel fig first course flaxseed food safety free freezer French fresh tomato sauce frosting frozen desserts fruit funny gajar halwa garbanzo bean crackers garbanzo bean flour garlic ggreen onions ginger gingerbread gluten free gluten-free glycemic index grab-and-go lunches graham cracckers gravy greek dressing green beans green onions greens grilled grilled cabbage grilling healthy heart-healty hemp seed homemade homemade truffles honey h'ors dourves hot vinegar hummus IACP ice pops iced coffee improv Indian jalapeño jalapeno peppers jalepeno jicama Jif peanut butter John Griffith kabocha squash kadu kale Kate Heyhoe Kathy Hester Kitchen Riff kiwis kohlrabi Larry's Beans lasagna leeks left-over pasta lemon lemons lentils lime low fat low salt low-fat lunch lysine Madhur Jaffrey main-course salad make your own make-ahead making solar cookers mandarin orange spice tea maple syrup meal in a jar meals in jars Mexican Michigan State microwaved milk momentum Momofuku mother muffins mushroom mustard mustard greens NC State new year's day no fat no knead nooch noodles nutmeg nutritional yeast nylons oatmeal oilve oil okra olive oil one pot meals onion onions oranges organic packaging paint parsley parsnips pasta pea shoots pea tips peach peanut butter peanuts pecans Persian pesto pickles pie pinto beans pizza plant-powered plant-strong popsicles potatoes power jars pudding pumpkin quick quinoa radish pods radishes rainbow chard raisins raw recipe recipe rescue recipes red lentils red onion red zinger tea refrigerator pickles reuse rhubarb rice rice cooker roasting rocket pops romaine lettuce root vegetables rotini russian salad salad dressing salsa sandhills farm sandwiches Santa Cruz Organic peanut butter sauce sliders slow slow cooker small bites smoothie snacks socca solar cooking something for nothing sorbet sorghum syrup soup sourdough spa cuisine spartans spinach spread spring spring onions stand mixer starters steamed Steve Jobs stew stir fry stir-fry stockings strata strawberries strawberry sauce summer summer squash sun tea SunDrop candy super-food Super-Wok sweet potato sweet sixteen swiss chard tahini tea Thanksgiving The Vegan Slow Cooker thrifty tomato tomato sauce tomatoes Tovolo trail mix travel recipes truffles turnips Two Chicks Farm udon noodles undefined vegan vegan grilled side dishes vegan holiday recipes Vegan Slow Cooker for Two or Just You vegetable soup vegetarian Vegetarian Epicure video vinegar vvegetable soup walnuts watermelon Welbilt bread machine what to do with bitter dishes wheat berries wheat germ whipped cream white whole wheat flour whole wheat whole wheat berries winter winter squash wolfpack wwhite whole wheat flour yeast yogurt yogurt substitute zest zlaw Zojirushi bread machine zucchini
Follow me on Twitter

Sell your books to Powell's

Recycle your SAD* old cookbooks, make $, and support Cook for Good (*Standard American Diet)

Community buzz

« Grilled Bok Choy | Main | Jack-Be-Little Pumpkins Stuffed with Spiced Tomato-Lentil Sauce »
Monday
Nov282011

Cranberry Pie

Cranberry pie says hello, holidays! with just a half-bag of fresh cranberries. Enjoy the tart flavor bursts of real cranberries, wrapped in a shortbread-like mixture that serves as a crust and binder.

Make this healthy pie with fresh cranberries, white whole wheat flour, walnuts, eggs, and other wholesome ingredients. It's quick and easy enough for young bakers to make. Serve as is for family dinners or adorn with whipped cream or vanilla ice cream for special occasions. Note January 14,  2012: this is an updated version that makes the pie in two layers, cranberries and then batter, to shorten baking time. I've also created a vegan version.


cranberry pie made with fresh cranberries, white whole wheat flour, eggs, and other healthy ingredients.

Active time: 20 minutes. Total time: 1 hour. Serves 8 as is or 12 with vanilla ice cream.

Recipe ingredients:

1/2 cup butter (4 ounces or 1 stick or 113 grams)
2 eggs
1 1/3 cup sugar, divided (266 grams)
2 cups fresh cranberries (6 ounces or 170 grams)
1 cup white whole wheat flour (120 grams)
1/4 cup corn oil
1 1/2 cup chopped walnuts (6 ounces or 170 grams)
butter or shortening to grease pie plate

whipped cream as a topping or vanilla ice cream along side, optional

Recipe method:

  1. Preheat oven to 325°F. Grease a 10-inch pie plate.
  2. Melt butter. If you can, use a Pyrex measuring cup to melt butter in the microwave for 30 seconds on high, then use the same cup to measure corn oil. If you don't have a microwave, melt butter in a small pan on the stove over medium heat.
  3. While butter melts, beat 1 cup (200 grams) sugar and eggs on medium high for about 2 minutes until light and fluffy, as shown in the mixer action-shot below.

    beating batter for cranberry pie

  4. Rinse, pick over, and dry cranberries. Put in pie plate and sprinkle with remaining 1/3 cup (66 grams) sugar.

    drying fresh cranberries for cranberry pie

  5. With the mixer on low, stir in butter, flour, and oil into egg mixture until just combined, then stir in nuts.
  6. Drop spoonsfuls of batter over cranberries, then spread evenly with a spoon. Bake for 45 minutes, until top begins to brown and tester comes out clean.
  7. Serve wedges of cranberry pie warm or at room temperature, topped with whipped cream if desired.

Recipe tips and notes:

  • Use pecans instead of walnuts for a slightly sweeter, more Southern pie.
  • Cranberries freeze well, so grab an extra bag when they are on sale.
  • Thanks to my beloved mother-in-law, Catherine Watson, for permission to base this version on the wonderful cranberry pie she served at so many holiday dinners.
  • Note on the update. I'd tried mixing the cranberries with the batter and baking, which saved prep time but made the overall cooking time very long. It seems that the water in the cranberries kept the batter temperature at or below the boiling point (212°F). I should have listened to my mother-in-law!

Reader Comments (2)

Can you suggest any ways to use leftover cranberry sauce in this recipe? I've got a TON sitting in my fridge!

Nov 28, 2011 | Registered Commenterupsidown

Too funny about the extra cranberry sauce! I'd try reducing the sugar to 1 1/4 cups and mixing in 1 1/2 cups of cranberry sauce at the end.

You could also freeze the extra cranberry sauce to add zing to meals in later in the winter.

... Linda

Nov 30, 2011 | Registered CommenterLinda Watson
Please join before posting - it's easy and free!
To help keep conversations on the forum civil, only registered members can comment or start new threads. Joining the community is easy and free.