It is easier to make than a more traditional pie, and we think it will earn you rave reviews at your Thanksgiving, Christmas, or Festivus
– Linda Nelson
1/4 cup vegan butter
3/4 cup packed brown sugar
1/4 teaspoon salt
1 twelve ounce bag cranberries
zest of one orange or one lemon
One single pie crust
Preheat the oven to 350. Grease a nonstick cake pan well.
Mix the vegan butter, brown sugar, and salt in a small sauce pan and stir until the butter has melted. Pour into the cake pan and place the cranberries on top evenly. Sprinkle the orange zest or lemon zest over the cranberries.
Roll out the pie crust and arrange it over the cranberries tucking the edges in around the pan rim. Cut into the crust to allow for venting. Bake for 40 minutes or until the crust is lightly golden. Remove from the oven and allow to cool for five minutes.
Run a knife around the edge of the pan to loosen the crust. Place a large plate over the tart and flip it over and out. Tap the cake pan before removing it to loosen any stuck bits. Make sure to flip while it is still warm.
This is adapted from Pies and Tarts with Heart by Dynise Balcavage.