Cranberry Mini Pies

Helllooooo! So I have something really fun in store today! A few weeks ago I had the privilege of guest posting on Jar of Lemons, an awesome food blog with an even more awesome creator- Christine McMicheal! She’s canny in all the yummy healthy food ways and today she’s returning the favor by guest posting a great recipe here on Well-Made Heart!

Before we see the deliciousness ahead, Christine and I want to make a special announcement! Next week we’ve prepared something super awesome to share with you guys! It’s pretty epic, (and actually just downright pretty) so pleeeease stay tuned! We’ll be posting a quick promo video on next week’s festivities soon so make sure you follow us on Instagram and Facebook!

Alright Christine, NOW let’s see that what goodies you have in store for us!

Hi, everyone! Christine here from Jar Of Lemons, bringing you one of my favorite things about November. Pie!

Healthy pies, to be exact. No, no don’t go! I promise they don’t taste healthy….you can’t even tell that they’re healthy! These Cranberry Mini Pies are AMAZING.

If you’re a fan of tart, these little pies have a great balance of tart from the cranberries, but sweet from the honey and coconut sugar. The flavor takes me straight to Thanksgiving!

Every year at Thanksgiving, i’m in charge of the pie. One of my favorite things about the holiday is being in the kitchen with my mom and sister, baking/cooking up our delicious holiday meal! I love finding creative ways to make a pie unique and tasty.

Although Thanksgiving is typically a splurge meal in our home, it IS possible to have delicious desserts that are good for you at this time of year. That’s what this recipe is all about….lots of flavor, lots of holiday, and lots of nutrition!

Ok, so you might be thinking “Christine, if this is so healthy, why is butter in the recipe?”. Well, friends, I’m glad you asked! While I’m not a super big fan of dairy (or meat…or really anything that comes from an animal), I personally don’t consider it to be that horrible in moderation. As long as it’s organic and grassfed!

Annnndddd….let’s be honest. In the words of Julia Child, “With enough butter, anything is good!”. However, if you want to further healthify this recipe, feel free to replace the butter with an equal amount of coconut oil or a different type of oil! I just like the way the butter tastes better. Everything in moderation, friends!

And if you’re into this whole pie thing (aren’t we all??), you’ve got to check out Jar Of Lemons this month for what I like to call “Pievember”! Every Friday (except for next Friday cause Cari and I have something EPIC coming your way…be on the lookout!), I’ll post a deliciously healthy holiday pie recipe that you can add to your Thanksgiving menu!

For now, enjoy these lovely Cranberry Mini Pies! And be sure to share them with your friends, too. 🙂 Or NOT.

Pie Crust:

2 ½ Cups Whole Wheat Flour

½ Cup Unsweetened Applesauce

¼ Cup Coconut Oil

¼ Cup Organic Butter (cold)

1 Tbsp Apple Cider Vinegar

¼ Cup Water

Pinch Salt

Mix together the cold butter, coconut oil, and applesauce in a food blender. Add in the flour, vinegar, salt, and water. Once the dough is created, mold it into a cupcake pan to make about 10 shells. Set aside.

Cranberry Filling:

1 ½ Cups Cranberries

3 Tbsp Cranberry Sauce

3 Tbsp Honey

¼ Cup Coconut Sugar

3 Tbsp Cinnamon

1 Tbsp Water

Set your oven to 350 F. Heat the cranberries over medium heat for about 5 minutes. Add in the cranberry sauce, honey, and water until it simmers. Once the cranberries begin to pop (yes…they do this when they get hot! It’s crazy!), remove from heat and add in the cinnamon and half of the coconut sugar. Pour the filling into each pie crust mold, then sprinkle remaining sugar over each pie. Bake for about 20 minutes, let cool, and enjoy!

Thanks for having me, Cari!

XOXO

Christine

————-

Thanks Christine! Alright everyone, don’t forget to stay tuned in for the EPIC awesomeness coming next week! 🙂 Have a great weekend!