Thanksgiving | Dessert

After a long anticipated wait and the suspense is high, I present you with...Nantucket Cranberry Pie!

As you all most likely know by now, I was a vegetarian for a loooong time before becoming a vegan, say 13 years. So, with this being said, I have many recipes I used to adore but do not fit a vegan diet. Anyway, one of them was the Pioneer Woman's Nantucket Cranberry Pie. This woman is genius I tell you, just genius! As Thanksgiving rolled around this year and I threw different thoughts of desserts around in my head, this recipe kept coming to the front. With that, I printed out the recipe and made some adaptions, creating the most delish vegan pie that has ever touched my lips. Absolutely divine.

Vegan Nantucket Cranberry Pie
Earth Balance, for greasing
2 c (heaping) cranberries
3/4 c chopped pecans
2/3 c sugar
1 c flour
1 c sugar
1/2 c Earth Balance, melted
1/2 c unsweetened, plain apple sauce
1 t pure almond extract
1/4 t salt
1 T sugar, for sprinkling

Preheat Oven to 350 degrees.

Generously butter a pie pan. Add cranberries to the bottom of the pan.

Sprinkle on the chopped pecans.

Then, sprinkle on 2/3 c sugar.

In a mixing bowl, combine flour, 1 c sugar, melted Earth Balance, applesauce, almond extract, and salt. Stir gently to combine. Pour batter slowly over the top in large "ribbons" in order to evenly cover the surface. Spread out gently, if necessary. — I got so excited at this point, that I forgot to take a picture of this step — you understand, right? Mmmm...pie....Okay sorry, back to the recipe.

Bake for 45-50 minutes. 5 minutes before removing from the oven, sprinkle surface with 1 T sugar for an extra crunch.

Let cool and cut into wedges to serve.

It is even good for breakfast with a big steaming mug of coffee. How do I know? Yes, I am having that now. Jealous?

What is your favorite pie? Share with me.