So, I missed my blogiversary by a couple weeks. How on earth did that happen? I’ve been doing this for quite some time given this is my eleventh blogiversary, so there are really no excuses. Eleven is even my favorite number. I suppose I owe my blog and all the readers that have been here from the start or have joined the journey along the way an apology.
But this celebration is also better late than never.
If you asked me eleven years ago if I would still be blogging, I don’t know what my answer would have been. Probably, yes, I guess. I also probably would have told you I saw it going slightly differently than it has. I saw my life going slightly differently than it has.
At the same time, I can’t complain, not really. I love cooking and baking and creating different fashion looks, so to be able to have a record of them for myself and anyone else who happens to be interested is pretty cool. I’ve done so many things over the last eleven years, some way more surprising than others (um, hi moving to Florida), and I’m grateful for all those fun, exciting, and sometimes crazy times.
As always, I have a pie for my blogiversary! This is a riff on the cranberry walnut pie from Zingerman’s Bakehouse in Ann Arbor. It was one of my favorite things from their shop, and I have been meaning to recreate it for the longest time. I finally got around to it, and it did not disappoint.
The flaky, perfectly golden brown and crispy crust is complemented so well by the nutty, crunchy walnuts, the super tart cranberries, and that rich and sweetly complex filling surrounding them. Plus, the recipe for this pie is based on my very first pie, Maple Bourbon Pecan. This is a pie that is definitely worthy of a blogiversary or any other celebration.
A decadent dessert with flaky crust, maple custard filling, crunchy walnuts, and tart cranberries.
1 ½ cups almond flour
½ cup tapioca flour
2 tablespoons coconut flour
1 tablespoon coconut sugar
6 tablespoons coconut oil
2 tablespoons olive oil
2–4 tablespoons ice water
½ cup maple sugar
4 tablespoons olive oil
4 large eggs
1 cup pure maple syrup
¼ cup bourbon
2 teaspoons vanilla bean powder
1 cup fresh or frozen cranberries
1 cup walnuts
Make the pie crust. In a large bowl, stir together almond, tapioca, and coconut flours. Stir in the coconut sugar, followed by the oils. Work in the ice water just until the dough comes together. Press into a deep dish pie pan and refrigerate for at least 1 hour and up to overnight.
When ready to make the pie, preheat the oven to 375 degrees F/ 350 degrees F convection. Bake the crust 15 minutes, until slightly golden brown.
In a large bowl, make the filling. Stir together sugar, oil, eggs, syrup, bourbon, and vanilla until well combined. Stir in the cranberries and walnuts and pour into the par baked crust. Reduce oven temperature to 350 degrees F/325 degrees F convection. Bake for about 1 hour until golden brown and mostly set.
Allow pie to cool completely before slicing and serving. Pie may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil, and placed in a zipper bag for up to 3 months. Thaw in the microwave about 30 seconds.
Pie inspired by Zingerman’s Bakehouse
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes