Toss showy cranberries, walnuts, and raisins into a pie crust and the result is a stunning cranberry walnut pie featuring a nutty wheat crust. This dessert has a zippy sweet-and-tart ﬂavor and is an ideal, easy-to-prepare, make-ahead holiday dessert. Contributed by Zel Allen from The Nut Gourmet: Delicious Plant-Based Recipes* Reprinted by permission.
Serves: 6 to 8
- 1 cup walnuts, coarsely ground
- 12-ounce package fresh cranberries
- 1/2 cup golden raisins
- 1/2 cup evaporated cane sugar
- 1/2 cup light brown sugar
- 1/2 teaspoon almond extract
- 3 tablespoons cornstarch
- 2 tablespoons freshly squeezed lemon juice
Nutty Wheat Pie Crust:
- 1 1/2 cups whole wheat pastry ﬂour
- 1/2 cup almond meal
- 2 tablespoons evaporated cane juice
- 1/2 teaspoon salt
- 1/2 cup organic canola oil
- 2 tablespoons cold water
Preheat the oven to 425 degrees. Put the walnuts into a large mixing bowl and set aside.
Sort the cranberries and discard any spoiled ones. Wash the cranberries in a strainer and drain them well.
Place 1 cup of the cranberries into the food processor and pulse-chop them coarsely. Transfer them to the bowl with the walnuts and add the remaining whole cranberries. Add the raisins, evaporated cane juice, brown sugar, and almond extract and toss well.
Combine the cornstarch, lemon juice, and water in a small bowl or cup, and stir to make a runny paste. Add it to the cranberry mixture and stir thoroughly.
To make the crust, combine the pastry ﬂour, almond meal, cane juice, and salt in a medium mixing bowl and mix well.
Add the canola oil with a spoon until all the ﬂour is incorporated. Add the water and stir thoroughly until the mixture forms a soft dough and all the water is absorbed.
From the dough into a ball and roll it out between tow sheets of waxed paper.
Remove the top sheet of waxed paper, place the pie pan over the dough, and invert the dough and pan together. The remaining sheet of waxed paper will now be on top of the crust. Remove it carefully and trim the edges of the crust with a knife.
Spoon the ﬁlling into the prepared pie crust and bake for 20 minutes. Turn the heat down to 350 degrees and bake for 30 minutes longer. Cool about 30 minutes. Serve warm, or cool completely and refrigerate until ready to serve.
Visit Zel at Vegetarians in Paradise.
- Here are more recipes and menu ideas for a Vegetarian and Vegan-Friendly Thanksgiving.
- Explore more of VegKitchen’s Easy Vegan Cakes and Pies.
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