Thanksgiving Cranberry Pie

Yield

6 people

Time

40 minutes

Your tongue will do the tangy tango when you bite into this Thanksgiving Cranberry Pie recipe. Every bite is full of a flaky, classic pie crust, and a homemade pie filling, using fresh cranberries.

Ingredients

– 1 whole wheat pie crust frozen, store bought Cranberry Filling – 12 oz fresh cranberries (one bag) – 1 orange squeezed – 1-2 tsp orange zest optional – 4 tbsp sugar white, brown, raw, coconut – 1 tsp vanilla extract – 1 tsp tapioca Vegan Streusel Topping – 1/2 cup granulated sugar or light brown sugar – 1/2 cup flour all purpose or whole wheat pastry flour – 3 Tbsp chilled vegan butter I used Miyoko’s European

1. Prep – Bake the crust according to the packaged directions. Preheat the oven to 400 degrees.

2.  Make the cranberry sauce – In a medium saucepan, add the cranberries, juice, and sugar. Bring to a simmer. Cook for a few minutes on medium heat until all the berries have burst. Remove from heat. Stir in the vanilla and orange zest. Allow to cool.

3. Make the topping – Combine the sugar and flour in a bowl. Mix well. Grate the chilled butter over the top. Mix with your hands until a wet sand mixture appears. Don’t overwork.

4.  Assemble and bake – Pour the sauce into the prepared crust and top with the streusel. Bake for 10 minutes. Remove and allow to cool. Enjoy!

Thick Brush Stroke

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