Basic and yummy Cranberry Banana Pie / tart

Basic and yummy Cranberry Banana Pie!

Cranberries are a holiday staple. They can be a really festive addition to your holiday spread both in color and taste. However we have all seen the gelatinous cylinder that is served directly from a can. Personally, I find it unappetizing. I have tried many variations of recipes that call for fresh cranberries over the years and definitely have well formed opinions about the cranberry in general.

As I mentioned previously, I really love to cook and bake. Pies are tough because so many call for gratuitous use of eggs. Since we do not use eggs that knocks many a recipe out of my kitchen. My favorite family recipe from my own beloved Grandmother calls for dairy and I have not gotten the substitutions right yet. Since it is a rather involved recipe I may never quite get it adjusted. So, I have been on the hunt for an alternative that my kids will like, can safely enjoy, and is easier to create.

I prefer to use Dr. Lucy's cookies for crumble and crusts because they are already tasty crispy cookies. Soft ones just don't have the right texture for this application, in my opinion. (Yes, I did try that too.)

I came across this interesting cranberry variation in a 1930's era cook book. (Did I mention I love to collect old cook books? Yes, it is totally a 'thing' for me.) This pie is very sticky and sweet yet tart at the same time! If you prefer more tart and less sweet reduce the sugar.  I tweaked the recipe just a little and like how it came out. I would love to know how you like it too.

Cranberry Banana Pie

Gather the following:

1 medium pot
1 glass pie plate (I used a 9 in. Pyrex)

1 box Lucy's Sugar cookies, crushed (use whatever brand -but this is my fav.)
3 cup real cranberries, washed and stemmed
2 cup regular sugar (I use raw organic.)
2 bananas, skinned and coined
1/2 cup water

A 2nd box of the same cookies if you plan to add crumbles to the top of the pie as well.

• Preheat your oven to 425 degrees

• Add your water, cranberries, and sugar to your pot and cook on low heat. Do so until your cranberries are soft and sugar clear. (This makes a basic plain cranberry sauce.) DON'T LET IT BURN! It goes from almost to far gone - fast! It only takes about 15 min on low flame for me to achieve the desired texture.

• Line your pie plate with the 1 box of crushed cookies. (you can leave a couple out for the top if you just like a little on top)

• Slice your bananas into coins and line the cookies, overlapping the bananas a bit as you go. I would not use more then three bananas so adjust your spacing accordingly.

• Gently pour the cooked cranberry mixture into the pie plate atop the bananas and cookies, not disturbing them. I use a large spoon to spread it out.

• Bake at 425 degrees for 15 minutes.

• Allow to cool for at least an hour before serving. It will be quite hot just out of the oven and you want the cookies on bottom to get melded with the bananas which takes a bit of sitting. 

• Note:  You can top with additional crushed cookies if you desire after cooking. (I kind of like it spread with 2 crushed cookies.)

Happy Baking!

               Love, Mom