Cranberry Fruit Pie

by Edward Daniel

Cranberry Fruit Pie came about as I had my friend Dominica visiting. Robert was there too…. I redid this recipe for a Christmas episode and now that is going to be a rough-cut pilot. The crux is that this recipe is just simple to make. Grab your fruit and pastry leaves and turn it out. I use banana, apple and pomegranate as they enhance the texture but the thing is it is Christmas and not to be precious with ingredients to work with. Again, I am not one for drowning my dessert with sugar… Anyhow, Merry Christmas… Well mine – well that’d be in solitude and quiet contemplation, then. Just how I like it… Love you all. Edward

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 200g cranberries
  • 100ml filtered water
  • 50g coconut sugar
  • 1 bramley apple, sliced
  • 2 bananas, sliced
  • 1 pomegranate, seeded.
  • 200g Yufka (Turkish rectangular pastry leaves)
  • 2 tbs coconut oil


  1. Preheat oven to gas mark 180 degrees Celsius, if a convection oven to 160 degrees Celsius.
  2. Place the cranberries in filtered water over a medium heat. When you hear the cranberries pop. Switch off the heat and stir in the sugar.
  3. Line a small pastry dish with melted coconut oil. Retain what is needed for basting later.
  4. Place 3 pastry leaves around the base of the dish. Layer on the sliced bananas. Place 3 pastry leaves on top. Layer on the sliced apples and add the pomegranate seeds. Place 3 pastry leaves on top. Add the cranberry mixture.
  5. Add the final 3 pastry leaves on top. Baste the surface with the remaining coconut oil. Place a piece of alumininium foil on top and place into the oven for about 20 minutes.
  6. Remove from the oven and remove the foil and cook for a further 10 minutes.
  7. Serve with vegan cream or ice cream.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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