It took me forever to find this recipe. I was having such a hard time getting inspired and I knew if I looked hard enough I would find the “needle in the haystack”. The cranberry pie came out amazing and I will be making two for Christmas this year. I cut down the sugar in this recipe so if you like it super sweet feel free to add more sugar. The combinations of flavors really packs a punch! For the original recipe please visit Sue’s blog.
10 Ginger cookies Tates gluten free
1/2 Cup Almond Flour
5 Tbs Coconut oil
4 tbs coconut oil
3 tbs maple syrup
24 Oz Cranberries
3 eggs and 2 egg yokes
1/3 Cup Lime Juice
1/3 Cup Coconut Oil
1 Cup coconut sugar
1/2 Cup water
Preheat oven to 350
1. Smash Cookies into a bowl and add in almond flour, Maple Syrup, coconut oil, and mix. Press into your pie pan. Use a spoon or your hands to press the crust firmly down and along edges of your pie dish. Bake in the oven for 10 minutes.
2. In a medium saucepan over medium heat add in cranberries, water, coconut sugar, Lime juice, coconut oil. Keep simmering until the cranberries become squishy. stir often. takes about 10 minutes.
3. Pour mixture into the blender and blend till smooth. Then pour back into the pan.
4. Turn the heat to low and add in your egg and egg yolk. Whisk constantly for 10 minutes! The consistency should get thick after ten minutes. Pour into your pie crust and refrigerate for at least 2 hours.
Garnish with the extra cookies, mint, thyme, or cranberries.