Cranberry Pie

Celebrate the winter holidays without packing on the pounds with easy, crustless Cranberry Pie. It’s a low-fat version of the cranberry pie my beloved mother-in-law used to make for Thanksgiving and Christmas every year. Use just a tablespoon of coconut spread instead of a half-pound of butter, a quarter cup of oil, and two eggs. In this version, walnuts add crunch, shredded coconut and orange juice add richness and a festive exotic quality, and flaxseed holds everything together. This recipe used to be for supporting members only, but now is available for everyone. Happy holidays!

This pie is so good that my Taster says it should be on the menu if any heads of state drop by for the holidays.

Active time: 20 minutes. Total time: 75 minutes. Yield: serves 8. Low fat, dairy-free, and vegan.

2 cups fresh cranberries (6 ounces or 170 grams)
1 1/3 cup sugar, divided (266 grams)
2 tablespoons finely ground flaxseed (14 grams)
1 small orange or 1/3 cup orange juice (optional)
up to 3/4 cup water
1 tablespoon coconut spread or coconut oil (14 grams)
1 cup white whole wheat flour (120 grams)
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped walnuts (4 ounces or 114 grams)
2 tablespoons shredded, unsweetened coconut (15 grams)
shortening or oil for the pie plate
1 cup cashew cream for garnish (optional)

1. Position a rack in the center of your oven and set the temperature to 350°F. Grease a 9-inch pie plate.
2. Rinse, pick over, and dry cranberries. Put in pie plate and sprinkle with 1/3 cup sugar (66 grams).
3. Juice orange into a Pyrex or other microwave-safe measuring cup if you have one. Top off juice with water so you have 3/4 cup liquid, then stir in flaxseed. Microwave on high for about 90 seconds, until liquid is very hot but not boiling. Stir in coconut spread. (Stove-top option: heat liquid and flaxseed in a small, covered pot on high, then remove from heat and stir in spread.)
4. Stir remaining cup of sugar (200 grams), flour, baking powder, and salt together in a medium bowl with a fork or whisk. Stir in walnuts and coconut. When oven is preheated, use a spoon or spatula to stir dry and wet ingredients together. For a tender cake, stir quickly just until smooth. Pour batter over cranberries, spread with a spatula, then pop pie into the oven.
5. Bake for 45 minutes, until crust is tan and shows tiny holes from air bubbles. Remove pie from oven and test for doneness. A tooth pick or skewer put in the center of the pie should come out clean.
6. Let pie cook on a rack for at least 10 minutes. Slice and serve warm or at room temperature, topped with a dollop of cashew cream if desired. The top loses its crispness after a day, but the pie keeps for four days at room temperature.