Ingredients
2 cups fresh cranberries
1/2 cup chopped walnuts, toasted
1 cup GOLDEN BLOSSOM HONEY
2 eggs
1 cup flour
1 stick butter, melted
1/4 cup vegetable oil
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
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
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
