faith, freedom, food

Cranberry Apple Breakfast Pie (Ice Cream Optional)

Cranberry Apple Breakfast Pie (Ice Cream Optional)

Good morning friends!
I love inventing new baking recipes. Being in the kitchen with the freedom to create is most definitely one of my happiest places.
This morning, I looked in the cupboard, say apples, oranges, cranberries, all-purpose bread flour… thought about the dairy-free ice cream in my freezer (ice cream for breakfast is fine, right? 😉 ), and created an apple tart that was the most delicious breakfast. This would definitely be suitable for dessert, and you could easily quadruple the recipe to serve four!
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Cranberry Apple Breakfast Pie
Ingredients
2 T dried cranberries, divided
1 apple, peeled, cored, and chopped
1/2 mandarin orange, juiced
pinch ground nutmeg
1/3 cup flour
1/2 tsp baking powder
pinch salt
1 T peanut butter
3 T almond milk (or regular milk)
vanilla bean ice cream
Method

  1. In small saucepan over low heat, cook apples, 1 T of the cranberries, the orange juice, and the nutmeg, about 15 minutes, stirring occasionally, until apples are tender. Spread in a baking dish.

  2. In small bowl, combine flour, baking powder, remaining cranberries, and salt. Cut in peanut butter. Add almond milk, stirring to create a soft, sticky dough.

  3. Roll out dough on lightly flour surface. Cut out six or seven flat rounds of dough. Place rounds in a circle on top of fruit mixture in baking dish.

  4. Bake at 425 degrees 12-15 minutes, or until pastry is golden brown.

  5. Serve warm with ice cream!

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