Pecan cranberry pie recipe

Ingredients

• 1½ cups / 150 g rolled oats
• ¼ cup / 60 ml coconut oil or ghee
• ¼ cup / 60 ml pure maple syrup
• ¼ teaspoon fine sea salt
• ½ teaspoon freshly grated nutmeg

• ½ cup / 120 ml barley malt syrup
• ¼ cup / 60 ml pure maple syrup
• 2 tablespoons tahini or nut butter
• 1 teaspoon vanilla extract, or 1 vanilla bean, split lengthwise, seeds scraped out and reserved
• 1 teaspoon ground cinnamon
• 1 tablespoon arrowroot powder
• 1½ cups / 210 g whole raw pecans
• 1½ cups / 150 g fresh or frozen cranberries (do not use dried cranberries)

1. Preheat the oven to 350°F / 180°C.
Make the Crust
2. Put the oats in a food processor and blend on the highest setting to create a rough flour. Add the coconut oil, maple syrup, salt, and nutmeg and blend to combine. When the dough comes together, remove it from the food processor, gather it into a ball, and put it in the center of a 9-inch / 23 cm pie pan. Using wet hands, press the dough out to the edges and eventually up the sides. Prick holes in the dough with a fork. Bake the crust for 10 to 15 minutes, until golden. Remove the crust from the oven and let it cool. Leave the oven on.
Make the Filling
3. Put the barley malt, maple syrup, tahini, vanilla extract or seeds, cinnamon, and arrowroot in the food processor and blend until smooth. Add 1 cup / 140 g of the nuts and pulse to chop (do not fully blend them, as you want a chunky filling). Fold in the cranberries.
4. Pour the filling into the cooled crust. Decorate with the remaining ½ cup / 70 g whole nuts, and bake until bubbling and evenly browned, 20 to 30 minutes.
5. Let the pie cool completely, and serve.