HEARTY Crustless Cran. Pie

November 29, 2007

Yes I know, yet another post about The Pie, but in this post I will share how to make the ‘stick of butter, cup of WHITE sugar, cup of WHITE flour pie’ into a more healthful, or in the words of my Uncle, HEARTY dish.

 The new recipe follows, with the alterations I made in red.

  • 1/2 cup all-purpose flour
  • 1/2 whole wheat flour
  • 1/4 cup white sugar
  • 1/4 teaspoon salt
  • 2 cups cranberries
  • 1/2 cup chopped walnuts
  • 1/4 cup butter, melted
  • 2 eggs
  • 1 teaspoon almond extract

Then proceed with the same cooking method as before.

 Results:

The batter was more thick, and it didn’t spread as nicely as it baked.  There was a denser texture in the finished product, and it was a little crumbly.  It was definitely more cranberry-y, my brothers poured maple syrup over their pieces. 🙂 Next time I am going to experiment with oat flour, because I think the moisture of the oat with the whole wheat will work better.  …so yes, that means there will be at least one more post about this doggone pie.

All in all, it still maintained its edibility and there was no guilt when eating it for breakfast.  But a word to the wise: This is not the version to bring to a Holiday potluck party.

Advertisements

4 Responses to “HEARTY Crustless Cran. Pie”

  1. Jennifer Says:

    Devin, I know this is secretly for me! Thanks for the update. I’m going to try it out and let you know!
    Love, Jennifer

  2. Jennifer Says:

    I love the new photo!!!!!! Jennifer

  3. Splendor Says:

    Thank you twice, Jen! Yes, please tell me how the recipe works out for yah. And I took the photo a couple days ago after it had rained, the mountains were looking especially beautiful that day.
    ❤ Devin

  4. gukkhser Says:

    😛 not to sound like an expert or anything, but substitutions are something i have some experience with, i believe… haha.

    the white flour being finer than the whole wheat flour, you might want to try combining the whole wheat flour with a starch, such as arrowroot or tapioca, or maybe rice flour, which is much finer than white flour, and will balance out the whole wheat.

    applesauce is actually a great substitute for butter or shortening, but i wouldn’t substitute the WHOLE given measure. 1/3 – 1/2.

    you totally took out 3/4 cup of sugar??? WOW. pray tell me how that affected it? lol. i wonder what would happen if you put brown sugar… less refined = healthier, to some extent, i suppose not enough really to take note of, but…

    😀


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: