Cranberry Pie

• Roughly blend the hazelnuts and add half of the coconut flour. Add the remainder of the  coconut flour and salt.
• Add the butter and sugar, blend the mixture into a dough
• Line the pie tray with butter.  Roll out the dough and place into the tray. Place the mixture in the freezer for 30 minutes.
• Bake in  a pre heated oven at 180 degrees for approximately 15 minutes until golden.
• Allow to cool.

Cranberry Filling

• Pour the frozen cranberries into a saucepan, add the sugar, orange peel and juice.
• Head for approximately 10 minutes.  Add the butter and melt into the mixture.
• Lightly beat the 2 eggs and 2 egg yolks, add a little of the cranberry mixture, slightly cooled.
• Add the egg mixture to the remainder of the cranberry sauce.
• Head the mixture until until the cranberry cream almost boils for about 10 minutes until it thickens.
• Cool to room temperature and pour onto the hazelnut crust

Serve it cooled. 

Cranberry Pie is delicious as a dessert, ideal for the festive season.