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!
Cranberry Apple Breakfast Pie
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
1 T peanut butter
3 T almond milk (or regular milk)
vanilla bean ice cream
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.
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.
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.
Bake at 425 degrees 12-15 minutes, or until pastry is golden brown.
Serve warm with ice cream!