Lunch: Cranberry-Cherry Nut Pie Recipe

This recipe includes fertility superfoods such as:

Cinnamon, Cranberries, Nuts, Walnuts

Health and fertility benefits of Cranberry-Cherry Nut Pie Recipe

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls. However, store-bought cranberry juice is typically all sugar - so make sure to stick with straight cranberries. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

Pastry for double-crust pie (9 inches)
1 can (21 ounces) cherry pie filling
2 cups fresh or frozen cranberries, thawed
3/4 cup sugar
1/2 cup chopped walnuts
2 tablespoons cornstarch
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons butter
1 teaspoon 2% milk
1 tablespoon coarse sugar

Instructions

Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. In a large bowl, combine the pie filling, cranberries, sugar, walnuts, cornstarch, vanilla, cinnamon and allspice. Spoon into crust. Dot with butter.
Roll out remaining pastry to fit top of pie. Cut vents using decorative cookie cutters. Place pastry over filling; trim, seal and flute edges. Brush with milk; sprinkle with coarse sugar.
Bake at 375 ° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack.

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