Cranberry Pie

Ingredients

Cranberry Pie Bas

200g Roasted Hazelnut
80g NUA Naturals Coconut palm sugar
120g NUA Naturals Coconut flour 
80g Butter
Pinch of salt

Filling:
350g cranberries
100g NUA Naturals coconut palm sugar 
1 orange juice  and peal
80g butter
2 eggs
2 egg yolks

Instructions

  • 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.

Allergy Information

Products used in this recipe

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