Nantucket Cranberry Pie

This Nantucket Cranberry Pie is a perfect mix of sweet, tart, and cozy. It has the warmth of an upside-down cake, but with a thicker crust that makes it unmistakably a pie. The cranberries, walnuts and cinnamon give it a holiday flavor, and using ROSETTE'S (No) Sugar Cookie Mix keeps it Low Carb & Sugar Free without losing its classic Taste. 

What You Need

For the Base (Pie Layer):

• 1 Rosette’s (No) Sugar Cookie Mix
• 1/2 cup butter, melted
• 1 large egg
• 1 tsp vanilla extract, optional

For the Filling:

• 1/2 cup coarsely chopped walnuts
• 1/2 cup coarsely chopped cranberries (fresh or thawed)
• 3 tbsp allulose
• 1 tbsp cinnamon

Bake This Way:

1. Preheat your oven to 350°F. Lightly grease an 8-inch baking dish.
2. In a bowl, mix the (No) Sugar Cookie Mix with melted butter and the egg until it forms a thick dough. Set aside. 
3. In a bowl, toss the chopped cranberries, walnuts, allulose and cinnamon. Spread this mixture evenly in the baking dish. 
4. The dough is thick so spread gently over the cranberry-walnut mixture until covered. You can use a the back of a spoon or a spatula.
   
5. Bake for about 25 minutes, until the top is slightly golden.
6. Once removed from oven, let it cool for at least 10–15 minutes so the crust can firm up before turning them upside down on your serving plate.
7. Slice and enjoy warm or at room temperature.