Gluten Free Pie Crust with Cranberry Filling

gluten free cranberry pie
Here’s a gluten free pie crust recipe (along with instructions for a delicious cranberry filling) that I’ve been using for awhile that tastes absolutely delicious. I’m not exactly sure where I first learned it, but I assume at this point I’ve Frankenstein-ed the recipe to a point where its unrecognizable from its original form. I remember that I had been wanting to try this version of cranberry “pie” for awhile, because anytime I see a photo of one of these babies, I always think “that isn’t pie. That’s cake.” And I love doing, trying, thinking, speaking, and eating things that make absolutely no sense.

Prep Time
10 Minutes

Cook Time
45 Minutes

Yield
1 pie

Difficulty Level
Intermediate

Ingredients
1 1/4 cup almond flour
2/3 cup tapioca flour
2/3 cups gluten-free oat flour
1/2 cup potato starch
1/2 cup teff flour
1/4 cup sweet rice flour
2 tspns xanthan gum
1/2 tspn salt
1/4 tspn guar gum
5 tbspns butter
4 tbspns leaf lard
8 tbspns ice-cold water
1 large egg
For the cranberry filling:
4 cups of fresh cranberries
3 tbspn cornstarch
1 1/4 cups sugar
1 teaspoon ground nutmeg
3 tbspns cold unsalted butter
A pinch of salt

Instructions
1. In a large bowl, mix the almond flour, potato starch, teff flour, tapioca flour, and oat flour.
2. Add the xanthan, guar gums and the salt. Mix thoroughly.
3. Add small pieces of the butter to the flour mixture
4. With your hands, scoop up the flour and mix in the fats
5. Combine the egg with 3 tbpns of the water and whisk them together until completely mixed
6. Wrap the pie dough in plastic wrap and let it sit in the refrigerator for approximately 15 mins
7. Remove the dough and roll it out as thin as you can between two pieces of parchment paper
8. Carefully, lift the top piece of parchment paper and turn the dough upside down on the top of a pie plate
9. Place the pie plate in the fridge
10. For the cranberry filling:
11. Put 3 cups of the cranberries in the food processor and pulse until they are chopped
12. Transfer them to a bowl and add the remaining cup of cranberries
13. Pour in the sugar and cornstarch and stir
14. Put in the nutmeg and salt
15. Bring the pie pan out from the refrigerator. Fill the pie pan with the cranberry filling. Put several pats of butter over the top.
16. Roll out the remaining pie dough between two pieces of parchment paper and put it over the top of the cranberry mixture
17. Pinch the edges of the two doughs together, then crimp the pie dough
18. Brush with an egg wash
19. Bake for 45 minutes at 375 degrees, in a preheated oven

Servings : 6-8
Ready in : 55
Course : Dessert
Recipe Type : Gluten Free Recipes

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