The good news is we are finely to the best part of Thanksgiving dinner, dessert. The bad news is the dessert is not Whole30 compliant. I was going to try some desserts that were technically compliant, remember desserts wouldn’t actually be allowed on a Whole 30, but my friend, Heather, and I paid our first visit to the new Aldi grocery store in Moorhead Monday night. They had fresh cranberries for .98 cents a bag. I bought one and Heather gave me hers because she didn’t know you had to cook cranberries to make them edible. I have to find something to do with the 24 ounces of fresh cranberries I have.
I dug this recipe out of the recesses of my draft pile where it had been hiding for at least 2 years. It is super easy because there is no pie dough to make and roll out. Instead you make a batter and just spread it over the top of the cranberries. Serve this pie warm.
Elsie's Cranberry Pie
The cookbook I adapted this recipe from came from the library and I can’t remember the name of it.
1 1/2 cups fresh cranberries
1/4 cup chopped pecans
1/4 cup honey, divided
6 TBS all purpose flour
4 TBS butter, melted
Preheat the oven to 325 degrees. Spray a 5 inch deep dish pie pan with non-stick cooking spray. Add the cranberries and pecans. Drizzle 2 tablespoons of honey over the cranberries and pecans; set aside. In a small bowl, beat the egg until the white and yolk are well combined. While still beating, add the remaining 2 tablespoons honey, flour and melted butter; mix well. Spread the mixture over the cranberry pecan mixture. Bake for 45 minutes or until the crust is lightly toasted brown. Let cool 5 minutes and serve warm.