Pecan pie is among my favorite desserts but I never bake it because one of my kids is allergic to pecans.
No problem. Recipes like this one are very forgiving.
I’ve made the pie many times substituting different nuts, such as cashews, the kind used in the pie photo above, by Glenn Scott Photography.
This recipe is from the dessert chapter of my new book, The Modern Kosher Kitchen (see the second photo).
There were other changes I made to the standard pecan pie, though. You can too, to suit yourself. For example, I thought the usual corn syrup didn’t seem right with cashews, so I switched to honey.
I also added fresh cranberries to give it a spike of something tart to balance all that sweet.
It’s still basically pecan pie, isn’t it?
Here’s the recipe, just in time for Thanksgiving:
Honey Cashew Cranberry Pie from The Modern Kosher Kitchen
- 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.
Makes one pie serving 8 people