Honey Almond Pie | The Jewish Week | Food & Wine

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Honey Almond Pie

Honey Almond Pie

Honey Almond Pie (Ronnie Fein)

Makes one pie

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2/3 cup honey

1/3 cup sugar

3 large eggs

3 tablespoons melted coconut oil, butter, or margarine

2 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 teaspoon vanilla extract

1 cup fresh cranberries

1 cup chopped almonds

1/2 cup golden raisins

1 unbaked 9-inch pie crust

Pareve Pie Crust:

1-1/4 cups all-purpose flour

1/2 teaspoon sugar

1/2 teaspoon salt

4 tablespoons vegan butter or margarine

2-1/2 tablespoons vegetable shortening

3-5 tablespoons cold water or fruit juice


Preheat the oven the 350 degrees. Combine the honey, sugar, eggs and coconut oil in a bowl and whisk the ingredients until well blended. Stir in the flour, cinnamon, salt and vanilla extract and blend in thoroughly. Stir in the cranberries, almonds and raisins. Pour the mixture into the pie crust. Bake for about 45 minutes or until the top is richly brown and crunchy.

Pareve Pie Crust:

Combine the flour, sugar and salt in a large bowl. Cut the vegan butter and shortening into chunks and add the chunks to the flour mixture. Work the fat into the flour mixture until the ingredients resemble crumbs (use your hands, a pastry blender or the pulse feature of a food processor). Add the liquid, using only enough to gather pastry into a soft ball of dough (start with 3 tablespoons). Flatten the dough to make a disk shape. Wrap the dough in plastic wrap and let it rest for at least 30 minutes before rolling.

Ronnie Fein is a cookbook author, food writer and cooking teacher in Stamford. She is the author of The Modern Kosher Kitchen and Hip Kosher. Visit her food blog, Kitchen Vignettes, at www.ronniefein.com, friend on Facebook at RonnieVailFein, Twitter at @RonnieVFein, Instagram at @RonnieVFein.