Up-Side-Down Cranberry Pie

This delicious pie requires no crust. Baked in a pie plate and turned up side down, the cranberries form a sweet-tart topping.


2 cups fresh cranberries
1/2 cup chopped walnuts, toasted
2 eggs
1 cup flour
1 stick butter, melted
1/4 cup vegetable oil


Preheat oven to 325°.

Butter the bottom and sides of a 9-inch pie plate. Arrange cranberries on the bottom of pie dish and sprinkle walnuts on top. Drizzle with 1/2 cup of honey.

In a medium bowl beat eggs and remaining 1/2 of honey until well combined. Add flour, melted butter and vegetable oil. Beat until smooth. Carefully spoon batter over cranberries and bake for 35-40 minutes until top is golden.

Remove from oven and let cool 15 minutes. Run a sharp knife around edge of dish to loosen pie. Place a large round plate on top of dish and turn pie over.

Slice and serve with a scoop of vanilla ice cream.

Serves: 8

golden blossom honey product