Honey Cashew-Cranberry Pie


Adapted from The Modern Kosher Kitchen by Ronnie Fein
Fair Winds Press Publishers; Photo by Glenn Scott

I invented this pie out of necessity because we all love pecan pie in my family but my daughter Gillian is allergic to pecans. Substituting isn't that difficult except that nut textures and flavors are so different from one another. Cashews are soft, like pecans, so they're a good choice with the soft sugar custard in this pie. But they need a different sweetener than the usual corn syrup, so I switched to honey. I added the fresh orange peel and cranberries to give a tangy finish to this rather sweet confection.



2/3 cup honey
1/3 cup sugar
3 large eggs
3 tablespoons melted Earth Balance Buttery Spread or margarine
1-1/2 tablespoons all-purpose flour
2 teaspoons grated fresh orange peel
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped fresh cranberries
1 cup chopped cashews
1 unbaked 9-inch pie crust


Preheat the oven the 350 degrees. Combine the honey, sugar, eggs, and melted fat in a bowl and whisk the ingredients until well blended. Stir in the flour, orange peel, salt, and vanilla extract and blend them in thoroughly. Stir in the cranberries and cashews. Pour the mixture into the pie crust. Bake for about 45 minutes or until the top is richly brown and crunchy.

One pie serving about 8 people


Recipe: Kosher, dessert, Parve or Dairy