nutritional information

Per SERVING:

  • Calories: 340
  • Protein: 4 g
  • Total Fat: 20 g
  • Saturated Fat: 8 g
  • Carbohydrates: 37 g
  • Cholesterol: 85 mg
  • Sodium: 95 mg
  • Fiber: 3 g
  • Sugar: 27 g

Sibi’s Crustless Cranberry-Pecan Pie

Sibi's Crustless Cranberry-Pecan Pie

Serves 12

This crustless pie is a simple farm recipe that starts with the most basic of staples: flour, sugar, butter and eggs. It's perfect for the holidays since it may be made a day or two ahead and kept in a cool place until needed; besides, it's very moist and easier to slice when cool. The recipe also works well with dried cranberries, blueberries or pitted sour cherries. It can be baked in an 8-inch pie plate and cut in thin wedges, or in a 9-inch square cake pan and served in thick slices, or in a rectangular pan, as shown, and spooned out. Dust a little confectioners' sugar on top if you like.
  • ¾ cup melted unsalted butter or soy margarine
  • 1 ½ cups granulated sugar
  • 3 large eggs or ¾ cup egg substitute
  • 1 tsp. vanilla extract
  • 1 ¼ cups sifted whole wheat pastry flour
  • 1 ½ cups fresh or frozen cranberries
  • 1 cup finely chopped pecans

1. Preheat oven to 375F. Grease 8-inch glass pie plate or 9-inch square cake pan.

2. Beat butter, sugar, eggs and vanilla until thick and fluffy, about 5 minutes. Fold in flour by hand. Fold in cranberries and pecans. Pour into prepared pan, and spread evenly.

3. Bake 45 minutes, or until cake tester inserted in center comes out clean. Serve hot or cold.

November 2004

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comments

Here it is....

Grace - 2012-11-11 01:54:12

Hey Anonymous- not everything needs to be "healthy"--this is a dessert, a treat, not something to eat every day. A dessert made with real food is a darn sight better than a store-bought, chemical laden alternative!

Susan - 2010-12-02 18:56:20

I made this for an Open House I was having...everyone absolutely loved it! I varied the recipe a little by using fresh blueberries, blackerries, and dried cranberries. I have made it a couple of times in the last two years...once with the same berries above but using walnuts instead of pecans. It's good with either. The wheat flour really makes it! I would say it's more like a cobler!

Lorraine Tuttle - 2010-02-06 19:35:48

Stepcoach - I'm no expert, but I would sub whatever you usually do in baked recipes. I have a friend who uses a GF pancake mix in lots of substitutions. It's a forgiving recipe. (But not very pie like...) **I highly recommend subbing 1/2 of the sugar with brown sugar**

Anonymous - 2009-11-27 18:19:03

Not as Healthy and I'd like. Sugar, Butter, Eggs!

Anonymous - 2009-11-23 22:21:28

This is absolutely delicious & no-fail--but why on earth call it a pie? It's a cake!

Susan - 2009-11-23 10:39:35

my wife is gluten sensitive - what would we substitute for the wheat pastry flour?

STEPcoach - 2009-11-17 21:45:52

I'm a little confused. Do they specifically mean 3/4 Ener-G egg replacer? Or are they speaking in vague terms, like banana or apple sauce? 3/4 of Ener-G egg replacer seems like a huge amount. Could this be the reason for the cake and pie mixup?

Patrick - 2010-11-19 13:31:59