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Wednesday, November 21, 2012

Cranberry Nut Pie

After being in Germany for three years, a lot of American things seem really sweet.  Germans use a lot less sugar, in fruity desserts they rely more on the natural sugar found in the fruit.  In other things they just add less sugar.  The tartness of this pie makes it a nice contrast to the usual sweet desserts you find around Thanksgiving.  Plus cranberries have a ton of health benefits like antioxidants(more information about the benefits here).  Depending on you taste, you may want to top your pie with some cool whip like my husband does.


    For the Pie:
    1 ready to bake pie crust

    3 cups fresh cranberries, berries cut in half
    1/2 cup brown sugar
    1/4 cup chopped pecans

    For the Top "Crust"
    1 egg

    1/2 cup sugar
    1/2 cup flour
    1/4 cup butter, melted


Preheat the oven 350 degrees.
Combine the cranberries, brown sugar and pecans. Pour into the pie crust.
Combine the egg, sugar, flour and butter. Pour over the cranberry mixture. You may have to spread it out with a spoon.
Bake for 45 - 50 minutes, or until the top starts turning golden brown.
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 311.1
  • Total Fat: 14.3 g
  • Cholesterol: 38.6 mg
  • Sodium: 117.7 mg
  • Total Carbs: 49.4 g
  • Dietary Fiber: 2.4 g
  • Protein: 2.8 g


  1. The pie looks very tasty. I have a family get together tomorrow, and I need to make another pie. Shopping here I come.

    Garrett @The Growing Patch

  2. Oh my goodness. It's a good thing that's not sitting here at my desk. What a scrumptious looking pie!! Love it!

  3. O, my...I love cranberries and pecans so I know I would love this. However, I would probably want a little more sweetness so I will add whipped cream. :)
    Thanks for the recipe...
    Over from Miz Helen's/

  4. This pie looks colorful and very tempting.
    I like your combination of cranberries and pecans

  5. I have made many pies..never cranberry. it looks so yummy!

  6. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you are having a great weekend and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

  7. Thank you for linking up with the Clever Chicks this week; I hope you’ll join us again!

    Kathy Shea Mormino
    The Chicken Chick

  8. This sounds absolutely delicious! Thank you for sharing at All my Bloggy Friends. I can't wait to see what you share this week.