Wednesday, December 1, 2010

Forgive me yesterday I forgot to post the Cranberry Pie we made for Thanksgiving. Everyone loved it for breakfast Thanksgiving morning it kind of set the mood for the day. The topping reminded me more of a cobbler whichI think would go over well with other fruits like cherry or peach. The recipe was easy peasy but I had to change a few things to make it allergy friendly so here's my version.
Cranberry Pie
dairy free margrine for greasing
2 1/2 heaping cups washed cranberries
2/3 cup sugar
1 cup flour
1 cup sugar
1/2 cup dairy free margarine melted
Mix 3 tablespoons water, 3 tablespoons oil and 2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon orange extract
1 tablesppoon for sugar for sprinkling
Grease pan with dairy free margarine. Pour cranberries then sprinkle with 2/3 cup sugar. In a bowl mix 1/2 cup dairy free margarine and sugar, then add flour, baking powder mixture and orange extract. Mix till smooth then pour evenly over cranberries. Bake for 30 minutes at 350 degrees. Five minutes before it's done sprinkle with a little sugar.
Enjoy warm or later :)


Lise said...

That looks yummy. I think I have just enough cranberries left, too.

Alicia said...

Thanks for sharing. My hubby is a big fan of cranberries. I'll have to try this out.

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