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

Honey Tips

Honey Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


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